TY - JOUR
T1 - Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate
AU - Supawong, Supattra
AU - Thawornchinsombut, Supawan
AU - Park, Jae W.
N1 - Funding Information:
The authors greatly appreciate the financial support by the Thailand Research Fund through the Research and Researchers for Industries (RRI program, Grant number-PHD57I0040). This research was also funded by Khon Kaen University through the National Research Council of Thailand (Grant no. 592101/2016). Special thanks are due to Mr. Varapong Supachok (Kasisuri Co., Ltd.) for supplying partial funds and raw materials (industrially defatted rice bran, IDRB).
Funding Information:
This work was supported by the National Research Council of Thailand [grant number 592101/2016] and Thailand Research Fund [grant number PHD57I0040].
PY - 2018/9/14
Y1 - 2018/9/14
N2 - Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.
AB - Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.
KW - Rice bran hydrolysate
KW - freeze-thaw
KW - fried fish cake
KW - headspace solid phase microextraction
KW - oxidative changes
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U2 - 10.1080/10498850.2018.1508103
DO - 10.1080/10498850.2018.1508103
M3 - Article
AN - SCOPUS:85051951647
SN - 1049-8850
VL - 27
SP - 885
EP - 899
JO - Journal of Aquatic Food Product Technology
JF - Journal of Aquatic Food Product Technology
IS - 8
ER -