Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Deep frying (DF) is a popular cooking technique resulting in desirable sensory quality. However, DF also results in negative perception related to increased fat uptake and thus poor nutritional quality. In this study, a development of a novel strategy for fat reduction in DF surimi without additives and coatings was attempted. Novel pre-baking and pre-roasting were applied to surimi prior to DF. This novel pre-treatment strategy for DF surimi has not been reported in literature. Total, free, and bonded fat contents and corresponding fat reductions in DF surimi were determined. Cook and moisture losses as well as water holding capacity, expressible moisture, in addition to color and texture were also investigated. Fat uptake during DF of surimi was reduced (P < 0.05) by >= 25 % with pre-baking. Pre-baking improved (P < 0.05) or did not (P > 0.05) affect cook and moisture losses, water holding capacity, expressible moisture, color, and texture. However, pre-roasting increased (P < 0.05) fat content and adversely affected most quality parameters. Pre-baking of surimi at lower-temperature (116 degrees C) for longer-time (12-15 min) followed by DF at lower-temperature (170 degrees C) for longer-time (4 min) was most optimal for fat reduction, cook and moisture losses, water holding capacity, expressible moisture, color, and texture of surimi.
Açıklama
Anahtar Kelimeler
Alaska Pollock, Surimi, Deep Frying, Fat Reduction, Oil Absorption, Food Product Development
Kaynak
Journal of Agriculture and Food Research
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
16
