Nutrification and fat reduction of deep-fried protein isolates
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Deep-fried (DF) foods are considered nutritionally-inferior due to increased fat content, although they are popular with consumers due to desirable sensory characteristics. This study attempted to reduce fat of DF surimi, DF fish-protein-isolate (FPI), and DF chicken-protein-isolate (CPI) by pre-baking or pre-roasting. Surimi, FPI, and CPI were also nutrified with ?-3-rich oil, fiber, and KCl-based salt substitute. Pre-baking decreased (p < 0.05) fat content, while pre-roasting increased (p < 0.05) it. Pre-baking resulted in less (p < 0.05) changes to cook loss, moisture loss, expressible moisture, water-holding-capacity, whiteness, and texture when compared to pre-roasting. Pre-baking also better maintained ?-3 PUFAs concentration than pre-roasting, resulting in higher (p < 0.05) concentration of ?-linolenic (ALA, 18:3?3), eicosapentaenoic (EPA, 20:5?3), and docosahexaenoic (DHA, 22:6?3) FAs as well as unsaturated FAs and total ?-3 FAs in DF surimi, DF FPI, and DF CPI. Pre-baking in combination with nutrification using ?-3 PUFAs improved nutritional value of DF foods, while causing minimal quality changes. © 2023 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Deep frying, Fat reduction, Isoelectric solubilization/precipitation, Omega-3 fatty acids, Protein isolate, Surimi, Moisture, Potassium compounds, Proteins, Textures, Deep frying, Fat contents, Fat reduction, Fried foods, Isoelectric solubilization/precipitation, Omega-3-fatty acids, Pre-roasting, Protein isolates, Sensory characteristics, Surimi, Oils and fats, cervonic acid, fat, fish protein, icosapentaenoic acid, linolenic acid, omega 3 fatty acid, potassium chloride, protein, protein glutamine gamma glutamyltransferase, saturated fatty acid, titanium dioxide, unsaturated fatty acid, Article, baking (cooking), cardiovascular disease, chewiness, compression, controlled study, deep frying, fat content, force, gelation, heat treatment, meat water holding capacity, moisture, nutritional value, paste, precipitation, roasting, solubilization, surimi, temperature
Kaynak
Food Chemistry
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
437
