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Nutrification and fat reduction of deep-fried protein isolates

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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.

Anahtar Kelimeler

Deep fryingFat reductionIsoelectric solubilization/precipitationOmega-3 fatty acidsProtein isolateSurimi
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorErol, Nida Demirtas
dc.contributor.authorCakli, Sukran
dc.contributor.authorSzymczak, Mariusz
dc.contributor.authorShen, Cangliang
dc.contributor.authorMatak, Kristen E.
dc.contributor.authorJaczynski, Jacek
dc.date.accessioned2026-10-28T14:55:13.440455725Z
dc.date.available2026-10-28T14:55:13.440455725Z
dc.date.issued2024
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 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.
dc.identifier.articlenumber137833
dc.identifier.doi10.1016/j.foodchem.2023.137833
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.pmid39491292
dc.identifier.scopus2-s2.0-85175079568
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/2313
dc.identifier.volume437
dc.identifier.wosWOS:001105264700001
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDeep frying
dc.subjectFat reduction
dc.subjectIsoelectric solubilization/precipitation
dc.subjectOmega-3 fatty acids
dc.subjectProtein isolate
dc.subjectSurimi
dc.subject.classificationChemistry, Applied
dc.subject.classificationFood Science & Technology
dc.subject.classificationNutrition & Dietetics
dc.subject.classificationChemistry
dc.subject.otherMoisture
dc.subject.otherPotassium compounds
dc.subject.otherProteins
dc.subject.otherTextures
dc.subject.othercervonic acid
dc.subject.otherfat
dc.subject.otherfish protein
dc.subject.othericosapentaenoic acid
dc.subject.otherlinolenic acid
dc.subject.otheromega 3 fatty acid
dc.subject.otherpotassium chloride
dc.subject.otherprotein
dc.subject.otherprotein glutamine gamma glutamyltransferase
dc.subject.othersaturated fatty acid
dc.subject.othertitanium dioxide
dc.subject.otherunsaturated fatty acid
dc.subject.otherDeep frying
dc.subject.otherFat contents
dc.subject.otherFat reduction
dc.subject.otherFried foods
dc.subject.otherIsoelectric solubilization/precipitation
dc.subject.otherOmega-3-fatty acids
dc.subject.otherPre-roasting
dc.subject.otherProtein isolates
dc.subject.otherSensory characteristics
dc.subject.otherSurimi
dc.subject.otherArticle
dc.subject.otherbaking (cooking)
dc.subject.othercardiovascular disease
dc.subject.otherchewiness
dc.subject.othercompression
dc.subject.othercontrolled study
dc.subject.otherfat content
dc.subject.otherforce
dc.subject.othergelation
dc.subject.otherheat treatment
dc.subject.othermeat water holding capacity
dc.subject.othernutritional value
dc.subject.otherpaste
dc.subject.otherprecipitation
dc.subject.otherroasting
dc.subject.othersolubilization
dc.subject.othertemperature
dc.subject.otherOils and fats
dc.titleNutrification and fat reduction of deep-fried protein isolates
dc.typeArticle
rdl.citation.openalex3
rdl.citation.scopus3
rdl.citation.wos3
rdl.departmentWest Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA
rdl.departmentMunzur University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, Tunceli, Turkey
rdl.departmentEge University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, İzmir, Turkey
rdl.departmentWest Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Toxicology, Dairy Technology and Food Storage, Szczecin, Poland
rdl.oa.statusclosed
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.source.indexPUBMED
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)