Erol, N.D.Cakli, S.Szymczak, M.Shen, C.Matak, K.E.Jaczynski, J.2024-08-252024-08-2520240308-8146https://doi.org/10.1016/j.foodchem.2023.137833https://hdl.handle.net/11454/100480Deep-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 Ltden10.1016/j.foodchem.2023.137833info:eu-repo/semantics/closedAccessDeep fryingFat reductionIsoelectric solubilization/precipitationOmega-3 fatty acidsProtein isolateSurimiMoisturePotassium compoundsProteinsTexturesDeep fryingFat contentsFat reductionFried foodsIsoelectric solubilization/precipitationOmega-3-fatty acidsPre-roastingProtein isolatesSensory characteristicsSurimiOils and fatscervonic acidfatfish proteinicosapentaenoic acidlinolenic acidomega 3 fatty acidpotassium chlorideproteinprotein glutamine gamma glutamyltransferasesaturated fatty acidtitanium dioxideunsaturated fatty acidArticlebaking (cooking)cardiovascular diseasechewinesscompressioncontrolled studydeep fryingfat contentforcegelationheat treatmentmeat water holding capacitymoisturenutritional valuepasteprecipitationroastingsolubilizationsurimitemperatureArticle4372-s2.0-85175079568Q1