Nutrification and fat reduction of deep-fried protein isolates

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dc.authorscopusid57190402919
dc.authorscopusid6506953161
dc.authorscopusid36643052600
dc.authorscopusid58668206500
dc.authorscopusid21234140200
dc.authorscopusid6505963457
dc.contributor.authorErol, N.D.
dc.contributor.authorCakli, S.
dc.contributor.authorSzymczak, M.
dc.contributor.authorShen, C.
dc.contributor.authorMatak, K.E.
dc.contributor.authorJaczynski, J.
dc.date.accessioned2024-08-25T18:35:57Z
dc.date.available2024-08-25T18:35:57Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractDeep-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 Ltden_US
dc.identifier.doi10.1016/j.foodchem.2023.137833
dc.identifier.issn0308-8146
dc.identifier.scopus2-s2.0-85175079568en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2023.137833
dc.identifier.urihttps://hdl.handle.net/11454/100480
dc.identifier.volume437en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240825_Gen_US
dc.subjectDeep fryingen_US
dc.subjectFat reductionen_US
dc.subjectIsoelectric solubilization/precipitationen_US
dc.subjectOmega-3 fatty acidsen_US
dc.subjectProtein isolateen_US
dc.subjectSurimien_US
dc.subjectMoistureen_US
dc.subjectPotassium compoundsen_US
dc.subjectProteinsen_US
dc.subjectTexturesen_US
dc.subjectDeep fryingen_US
dc.subjectFat contentsen_US
dc.subjectFat reductionen_US
dc.subjectFried foodsen_US
dc.subjectIsoelectric solubilization/precipitationen_US
dc.subjectOmega-3-fatty acidsen_US
dc.subjectPre-roastingen_US
dc.subjectProtein isolatesen_US
dc.subjectSensory characteristicsen_US
dc.subjectSurimien_US
dc.subjectOils and fatsen_US
dc.subjectcervonic aciden_US
dc.subjectfaten_US
dc.subjectfish proteinen_US
dc.subjecticosapentaenoic aciden_US
dc.subjectlinolenic aciden_US
dc.subjectomega 3 fatty aciden_US
dc.subjectpotassium chlorideen_US
dc.subjectproteinen_US
dc.subjectprotein glutamine gamma glutamyltransferaseen_US
dc.subjectsaturated fatty aciden_US
dc.subjecttitanium dioxideen_US
dc.subjectunsaturated fatty aciden_US
dc.subjectArticleen_US
dc.subjectbaking (cooking)en_US
dc.subjectcardiovascular diseaseen_US
dc.subjectchewinessen_US
dc.subjectcompressionen_US
dc.subjectcontrolled studyen_US
dc.subjectdeep fryingen_US
dc.subjectfat contenten_US
dc.subjectforceen_US
dc.subjectgelationen_US
dc.subjectheat treatmenten_US
dc.subjectmeat water holding capacityen_US
dc.subjectmoistureen_US
dc.subjectnutritional valueen_US
dc.subjectpasteen_US
dc.subjectprecipitationen_US
dc.subjectroastingen_US
dc.subjectsolubilizationen_US
dc.subjectsurimien_US
dc.subjecttemperatureen_US
dc.titleNutrification and fat reduction of deep-fried protein isolatesen_US
dc.typeArticleen_US

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