Fat blocking roles of fish proteins in fried fish cake

Supattra Supawong, Jae W. Park, Supawan Thawornchinsombut

Research output: Contribution to journalArticle

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)462-468
Number of pages7
JournalLWT
Volume97
DOIs
Publication statusPublished - 2018 Nov 1
Externally publishedYes

Fingerprint

fish cakes
Fish Proteins
surimi
konjac mannan
Fishes
Fats
lipids
fish
proteins
Sorbitol
coatings
Ointments
frying
sorbitol
Amorphophallus
Gels
texture
Rheology
gels
sugars

Keywords

  • Glucomannan
  • Hydrolytic compounds
  • Protein gel
  • Surimi coating
  • Surimi gel

ASJC Scopus subject areas

  • Food Science

Cite this

Supawong, S., Park, J. W., & Thawornchinsombut, S. (2018). Fat blocking roles of fish proteins in fried fish cake. LWT, 97, 462-468. https://doi.org/10.1016/j.lwt.2018.07.016

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 journalArticle

Supawong, S, Park, JW & Thawornchinsombut, S 2018, 'Fat blocking roles of fish proteins in fried fish cake', LWT, vol. 97, pp. 462-468. https://doi.org/10.1016/j.lwt.2018.07.016
Supawong S, Park JW, Thawornchinsombut S. Fat blocking roles of fish proteins in fried fish cake. LWT. 2018 Nov 1;97:462-468. https://doi.org/10.1016/j.lwt.2018.07.016
Supawong, Supattra ; Park, Jae W. ; Thawornchinsombut, Supawan. / Fat blocking roles of fish proteins in fried fish cake. In: LWT. 2018 ; Vol. 97. pp. 462-468.
@article{57dfd1da90094901b0403ff89a9f975e,
title = "Fat blocking roles of fish proteins in fried fish cake",
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.",
keywords = "Glucomannan, Hydrolytic compounds, Protein gel, Surimi coating, Surimi gel",
author = "Supattra Supawong and Park, {Jae W.} and Supawan Thawornchinsombut",
year = "2018",
month = "11",
day = "1",
doi = "10.1016/j.lwt.2018.07.016",
language = "English",
volume = "97",
pages = "462--468",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

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 -