Formulation of Prebiotic-Enriched Fried Rainbow Trout Fillets with Inulin-Loaded Sodium Alginate Coating

This study developed a functional seafood product by coating rainbow trout (Oncorhynchus mykiss) fillets with sodium alginate containing inulin (0%, 10%, 20%, 30%, and 40% w/v). Sensory properties, proximate composition, fructan content, cooking loss, and shrinkage were evaluated after deep-fat frying. Coatings with 30% and 40% inulin preserved sensory attributes while increasing fructan content to 0.7 g/100 g dry matter, enhancing nutritional value. However, frying increased fat content and reduced moisture, indicating limitations in oil barrier properties. Sodium alginate coating proved effective as a prebiotic carrier, positioning the product as a novel functional seafood with potential for industrial application.