2026-10-29T21:48:52Zhttps://munzur-rdlopen.rawdatalibrary.net/oai/request

oai:munzur-rdlopen.rawdatalibrary.net:munzur/23132026-10-28T15:29:37Zopenairecom_munzur_1col_munzur_2com_munzur_8col_munzur_161

Nutrification and fat reduction of deep-fried protein isolatesErol, Nida DemirtasCakli, SukranSzymczak, MariuszShen, CangliangMatak, Kristen E.Jaczynski, JacekDeep fryingFat reductionIsoelectric solubilization/precipitationOmega-3 fatty acidsProtein isolateSurimiDeep-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.Elsevier Ltd2024Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/2313https://doi.org/10.1016/j.foodchem.2023.1378330308-8146enFood Chemistryinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/2313