Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi
Makaleler > Tam Makale · 2024
Yazarlar: Nida Demirtas Erol, Nida Demirtas Erol, Şükran ÇAKLI, Mariusz Szymczak, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
Journal of Agriculture and Food Research, SCI İndekslerine Giren Dergi, Uluslararası, Scopus, 2024, cilt 16, ss 101198-101198
DOI: 10.1016/j.jafr.2024.101198
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°C) for longer-time (12-15 min) followed by DF at lower-temperature (170°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.