Abstract
This study evaluated the physicochemical properties of fried surimi gel formulated with konjac glucomannan (KJ) and coated with surimi slurry coating. When 0.25% KJ and 0.5% KJ were combined with surimi slurry coating, total fat content was reduced by 33.59% and 62.57%, respectively, compared to the control. The results suggested that hydrophilic compounds (konjac and sugar/sorbitol in surimi) possibly played a significant role in repelling fat molecules from the surface of surimi paste. The oil transport tests demonstrated higher fat absorption in the crust of fried fish cake compared to the core region. SEM analysis measuring texture images confirmed that surimi slurry coating provided a smooth surface and the addition of KJ provided a homogeneous and denser texture with reduced number of voids in the core layers. As dynamic rheology explored, the entire surimi paste was gelled thermally during frying, resulting in a filmed surface. Thereby the film reduced water evaporation and would have minimized fat uptake. In summary, the fat blocking phenomenon by fish proteins mixed with KJ was attributed by hydrophilic compounds (sugar/sorbitol from surimi and KJ) that possibly dispelled fat globules during frying and the subsequent formation of filmed surimi gel, significantly minimizing the absorption of fat.
| Original language | English |
|---|---|
| Pages (from-to) | 462-468 |
| Number of pages | 7 |
| Journal | LWT |
| Volume | 97 |
| DOIs | |
| Publication status | Published - 2018 Nov 1 |
| Externally published | Yes |
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Keywords
- Glucomannan
- Hydrolytic compounds
- Protein gel
- Surimi coating
- Surimi gel
ASJC Scopus subject areas
- Food Science
Cite this
Fat blocking roles of fish proteins in fried fish cake. / Supawong, Supattra; Park, Jae W.; Thawornchinsombut, Supawan.
In: LWT, Vol. 97, 01.11.2018, p. 462-468.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Fat blocking roles of fish proteins in fried fish cake
AU - Supawong, Supattra
AU - Park, Jae W.
AU - Thawornchinsombut, Supawan
PY - 2018/11/1
Y1 - 2018/11/1
N2 - This study evaluated the physicochemical properties of fried surimi gel formulated with konjac glucomannan (KJ) and coated with surimi slurry coating. When 0.25% KJ and 0.5% KJ were combined with surimi slurry coating, total fat content was reduced by 33.59% and 62.57%, respectively, compared to the control. The results suggested that hydrophilic compounds (konjac and sugar/sorbitol in surimi) possibly played a significant role in repelling fat molecules from the surface of surimi paste. The oil transport tests demonstrated higher fat absorption in the crust of fried fish cake compared to the core region. SEM analysis measuring texture images confirmed that surimi slurry coating provided a smooth surface and the addition of KJ provided a homogeneous and denser texture with reduced number of voids in the core layers. As dynamic rheology explored, the entire surimi paste was gelled thermally during frying, resulting in a filmed surface. Thereby the film reduced water evaporation and would have minimized fat uptake. In summary, the fat blocking phenomenon by fish proteins mixed with KJ was attributed by hydrophilic compounds (sugar/sorbitol from surimi and KJ) that possibly dispelled fat globules during frying and the subsequent formation of filmed surimi gel, significantly minimizing the absorption of fat.
AB - This study evaluated the physicochemical properties of fried surimi gel formulated with konjac glucomannan (KJ) and coated with surimi slurry coating. When 0.25% KJ and 0.5% KJ were combined with surimi slurry coating, total fat content was reduced by 33.59% and 62.57%, respectively, compared to the control. The results suggested that hydrophilic compounds (konjac and sugar/sorbitol in surimi) possibly played a significant role in repelling fat molecules from the surface of surimi paste. The oil transport tests demonstrated higher fat absorption in the crust of fried fish cake compared to the core region. SEM analysis measuring texture images confirmed that surimi slurry coating provided a smooth surface and the addition of KJ provided a homogeneous and denser texture with reduced number of voids in the core layers. As dynamic rheology explored, the entire surimi paste was gelled thermally during frying, resulting in a filmed surface. Thereby the film reduced water evaporation and would have minimized fat uptake. In summary, the fat blocking phenomenon by fish proteins mixed with KJ was attributed by hydrophilic compounds (sugar/sorbitol from surimi and KJ) that possibly dispelled fat globules during frying and the subsequent formation of filmed surimi gel, significantly minimizing the absorption of fat.
KW - Glucomannan
KW - Hydrolytic compounds
KW - Protein gel
KW - Surimi coating
KW - Surimi gel
UR - http://www.scopus.com/inward/record.url?scp=85050284863&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85050284863&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2018.07.016
DO - 10.1016/j.lwt.2018.07.016
M3 - Article
AN - SCOPUS:85050284863
VL - 97
SP - 462
EP - 468
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
SN - 0023-6438
ER -