Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder

Instant noodle fortification with fish-derived proteins enhances nutritional value; however, the effects of catfish powder (CFP) combined with different drying methods and barrier packaging on prolonged storage stability remain unknown. This study incorporated 10% (w/w) CFP into wheat flour-based instant noodles processed by tray drying or deep-fat frying, yielding four treatments: control tray-dried (CD), control fried (CF), CFP tray-dried (TD), and CFP fried (TF). Samples were packed in metallized low-density polyethylene (M-LDPE) and evaluated every 15 days over 180 days. CFP fortification increased protein and mineral content, which remained stable throughout storage. CFP incorporation and frying elevated lipid oxidation, whereas tray drying improved oxidative stability. Drying methods influenced moisture attributes, product structure, rehydration behavior, and color; tray-dried noodles retained higher lightness and hardness, whereas fried noodles showed faster water uptake. Cooking performance remained largely stable, with gradual shifts noticed in CF and TF samples over time. Microbiological quality remained acceptable, with no pathogens detected. Multivariate analysis identified the drying method as the primary driver of quality differentiation, with storage time intensifying oxidation and color divergence. Overall, tray drying with M-LDPE packaging is recommended to optimize the nutritional and storage stability of CFP-fortified instant noodles.