Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

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dc.authoridSzymczak, Mariusz/0000-0003-3414-1963
dc.contributor.authorErol, Nida Demirtas
dc.contributor.authorCakli, Sukran
dc.contributor.authorSzymczak, Mariusz
dc.contributor.authorShen, Cangliang
dc.contributor.authorMatak, Kristen E.
dc.contributor.authorJaczynski, Jacek
dc.date.accessioned2024-08-31T07:46:55Z
dc.date.available2024-08-31T07:46:55Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractDeep 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.en_US
dc.identifier.doi10.1016/j.jafr.2024.101198
dc.identifier.issn2666-1543
dc.identifier.scopus2-s2.0-85192728631en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2024.101198
dc.identifier.urihttps://hdl.handle.net/11454/104240
dc.identifier.volume16en_US
dc.identifier.wosWOS:001243435400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofJournal of Agriculture and Food Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240831_Uen_US
dc.subjectAlaska Pollocken_US
dc.subjectSurimien_US
dc.subjectDeep Fryingen_US
dc.subjectFat Reductionen_US
dc.subjectOil Absorptionen_US
dc.subjectFood Product Developmenten_US
dc.titleEffect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimien_US
dc.typeArticleen_US

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