Impact of hydrocolloids on oil absorption, oxidative stability, and textural properties of fried fish protein snacks

• Hydrocolloids reduced oil absorption in fish protein snacks. • Konjac resulted in the highest batter viscoelasticity and firmness. • Xanthan gum lowered oil absorption by 40% compared to the control. • Peroxide value after 21 days decreased by 31% with xanthan gum. • Xanthan gum improved texture, stability, and overall acceptability. Excessive oil absorption during deep-frying negatively affects the quality, shelf life, and consumer acceptance of fish protein-enriched snacks. This study investigated the effects of three hydrocolloids—xanthan gum, konjac, and carrageenan—on the physicochemical, rheological, and sensory properties of fish protein-based snacks. Each hydrocolloid was incorporated at 0.5% into the formulation. Rheological analysis showed that konjac exhibited the highest viscoelasticity and firmness, while xanthan gum showed the lowest, indicating a weaker gel network. After frying, all hydrocolloid-treated samples showed reduced oil absorption compared with the control, with the xanthan gum-treated sample exhibiting approximately 40% lower oil uptake. During 21 days of storage, the peroxide value of the xanthan gum sample was 31% lower than the control, indicating improved oxidative stability. Sensory evaluation revealed that xanthan gum significantly enhanced texture preference and overall acceptability ( p