油炸蛋白质分离物的营养化与减脂

Nutrification and fat reduction of deep-fried protein isolates.

作者信息

Erol Nida Demirtas, Cakli Sukran, Szymczak Mariusz, Shen Cangliang, Matak Kristen E, Jaczynski Jacek

机构信息

West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA; Munzur University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, Tunceli, Turkey.

Ege University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, İzmir, Turkey.

出版信息

Food Chem. 2023 Oct 21;437(Pt 1):137833. doi: 10.1016/j.foodchem.2023.137833.

DOI:10.1016/j.foodchem.2023.137833

PMID:39491292

Abstract

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.

摘要

油炸（DF）食品因脂肪含量增加而被认为营养较差，尽管由于其诱人的感官特性而受到消费者欢迎。本研究试图通过预烘焙或预烘烤来降低DF鱼糜、DF鱼蛋白分离物（FPI）和DF鸡肉蛋白分离物（CPI）的脂肪含量。鱼糜、FPI和CPI还使用富含ω-3的油、纤维和基于KCl的盐替代品进行了营养强化。预烘焙降低了（p < 0.05）脂肪含量，而预烘烤则增加了（p < 0.05）脂肪含量。与预烘烤相比，预烘焙导致蒸煮损失、水分损失、可挤出水分、持水能力、白度和质地的变化更小（p < 0.05）。预烘焙还比预烘烤更好地保持了ω-3多不饱和脂肪酸的浓度，导致DF鱼糜、DF FPI和DF CPI中α-亚麻酸（ALA，18:3ω3）、二十碳五烯酸（EPA，20:5ω3）和二十二碳六烯酸（DHA，22:6ω3）脂肪酸以及不饱和脂肪酸和总ω-3脂肪酸的浓度更高（p < 0.05）。预烘焙与使用ω-3多不饱和脂肪酸进行营养强化相结合，提高了DF食品的营养价值，同时使质量变化最小。