Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

Supattra Supawong, Supawan Thawornchinsombut, Jae W. Park

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
JournalJournal of Aquatic Food Product Technology
DOIs
Publication statusAccepted/In press - 2018 Jan 1
Externally publishedYes

Keywords

  • freeze-thaw
  • fried fish cake
  • headspace solid phase microextraction
  • oxidative changes
  • Rice bran hydrolysate

ASJC Scopus subject areas

  • Food Science
  • Aquatic Science

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