Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism

Fried oysters are a traditional dish in coastal regions; however, concerns have been raised regarding the potential nutritional loss drawbacks due to the high temperatures in the frying process, which can lead to oil oxidation. This study investigates the effects of soybean dietary fiber (SDF) and citrus dietary fiber (CDF) at supplemental levels of 0.5 %, 1 %, 2 %, and 4 % on the overall quality of fried oysters. The findings indicate that compared with the control group without dietary fiber, the addition of dietary fibers effectively reduced oil absorption and improved nutritional quality. At a 2 % concentration, SDF and CDF significantly decreased thiobarbituric acid reactive substances (TBARs) by 24.24 % and 15.59 % and peroxide value (POV) by 38.30 % and 31.24 %, respectively, while also inhibiting lipid penetration. Further analysis through molecular docking simulations, viscosity measurements, and scanning electron microscopy (SEM) revealed that dietary fibers bind to the batter, forming a protective mechanical barrier around the oysters. This research endeavor seeks to provide a theoretical basis for improving the quality of fried oysters.