Nutrification and fat reduction of deep-fried protein isolates
Makaleler > Tam Makale · 2024
Yazarlar: Nida Demirtas Erol, Nida Demirtas Erol, Şükran ÇAKLI, Mariusz Szymczak, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
FOOD CHEMISTRY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2024, cilt 437, ss 137833-137833
DOI: DOI10.1016/j.foodchem.2023.137833
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 ω-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 ω-3 PUFAs concentration than pre-roasting, resulting in higher (p < 0.05) concentration of α-linolenic (ALA, 18:3ω3), eicosapentaenoic (EPA, 20:5ω3), and docosahexaenoic (DHA, 22:6ω3) FAs as well as unsaturated FAs and total ω-3 FAs in DF surimi, DF FPI, and DF CPI. Pre-baking in combination with nutrification using ω-3 PUFAs improved nutritional value of DF foods, while causing minimal quality changes.