Sürdürülebilir Kalkınma Amaçları

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Yazarlar

• Cakli, Sukran(1)
• Erol, Nida Demirtas(1)
• Jaczynski, Jacek(1)
• Matak, Kristen E.(1)
• Shen, Cangliang(1)
• Szymczak, Mariusz(1)

• MakaleYalnız künye2024Scopus SJRQ1/r/munzur/2313
  Nutrification 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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  AtıfScopus3·WoS3·OpenAlex3

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