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- MakaleYalnız künye2024Scopus SJRQ1Nutrification and fat reduction of deep-fried protein isolates
Erol, Nida Demirtas; Cakli, Sukran; Szymczak, Mariusz; Shen, Cangliang; Matak, Kristen E.; Jaczynski, Jacek
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.
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İncele - MakaleYayıncıda açık erişim2024Scopus SJRQ1Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi
Erol, Nida Demirtas; Cakli, Sukran; Szymczak, Mariusz; Shen, Cangliang; Matak, Kristen E.; Jaczynski, Jacek
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.
AtıfScopus6WoS5OpenAlex5İncele - MakaleAçık Erişim2022Scopus SJRQ1Effects of the BHA and basil essential oil on nutritional, chemical, and sensory characteristics of sunflower oil and sardine (Sardina pilchardus) fillets during repeated deep-frying
Erol, Nida Demirtas; Erdem, Ömer Alper; Yilmaz, Sebnem Tolasa; Kayalar, Hüsniye; Cakli, Sukran
This study was to evaluate the BHA and basil essential oil on the quality attributes of deep-fried sardine fillets and frying oil. The extent of lipid oxidation was monitored by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), TBA, and changes in free fatty acids. Sensory analysis and color values upon the frying period were also determined. PV, FFA, TBA, and TBARS values in fish fillets and frying oil have peaked and then decreased at the end of frying except for the control. BEO showed the highest sensory scores compared to others. As a result, it is not possible to make a clear judgment about the effect of the natural or synthetic antioxidants on all lipid oxidation products that may occur during frying both fish fillets and frying oil. This study suggests that secondary oxidation products in frying oil and the sensorial quality of fish fillets can be better controlled by using basil essential oil.
AtıfScopus25WoS23İncele - DüzeltmeYalnız künye2021Scopus SJRQ1Corrigendum to “Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)” [LWT 137 (2021) (February 2021) 110476] (LWT (2021) 137, (S002364382031464X), (10.1016/j.lwt.2020.110476))
Erol, Nida Demirtas; Erdem, Ömer Alper; Cakli, Sukran
The authors regret Arzu Burcu Yavuz who is one of the authors of our article requested to withdraw her name from our article titled “Influence of Partial Sodium Replacement on Proximate Composition, Physical and Sensory Quality of Marinated Anchovy (Engraulis encrasicolus).” As the other authors of the article, we agree with this request and have removed Dr. Burcu from this article. The updated authorship is as listed above. The authors would like to apologise for any inconvenience caused.
AtıfScopus1İncele - MakaleYalnız künye2021Scopus SJRQ1Influence of partial sodium replacement on proximate composition, physical and sensory quality of marinated anchovy (Engraulis encrasicolus)
Demirtas Erol, Nida; Erdem, Ömer Alper; Cakli, Sukran; Yavuz, Arzu Burcu
Several studies are conducted to reduce the salt and various strategies are being developed for this purpose. Consumption of processed meat products is often preferred and salt is used for purposes such as ripening, flavouring, and preservation during their production. Many studies have shown that the excessive salt consumption has negative health effects and so that reducing sodium is important. In this study, the physical and sensory quality of the marinated anchovy produced with potassium salt instead of sodium salt was investigated. Anchovy used in this study was purchased from a local fish market as filleted. Anchovy fillets were transported to the laboratory in ice. Anchovy marinades were produced on the same day. The study consisted of 5 groups and all groups were produced the same day. During the marination acid and salt amounts and pH were monitored. Proximate composition (protein, fat, ash, moisture, sodium, and potassium), physical (colour measurement, cooking loss, texture profile analyses), and sensory (appearance-colour, odour, taste, texture, overall acceptability) quality analyses were performed on day 0. As a result, the best partial sodium replacement was obtained with 50% potassium salt by preserving the physical and sensory quality as in marinates prepared with only 100% sodium salt.
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