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Although the fried products are delicious with a tenderizing effect on the crust due to the presence of fat, over-consumption of fried products causes health problems, especially coronary diseases. The tendency of proteins in film formation and thermal gelation to reduce the absorption of oil in fried products is emphasized. The purpose of this study was to determine the reduction of oil in deep-fried squid by the incorporation of protein hydrolysate and to discuss its effect. Yellowstripe scad protein hydrolysate was produced using Alcalase® enzyme. Fat content was determined using the Soxhlet method, subsequently substituted into a formulation for oil uptake calculation. The viscosity of batter was determined using a rheometer. The viscosity of the batter and batter pick-up was found to be directly proportional, showing a significantly reduced pattern from 0 to 20%. Incorporating 10% of fish protein hydrolysate successfully decreased oil absorption by 17.35±0.73% with a good water retention rate of 38.46%. The addition of the Yellowstripe scad fish protein hydrolysate modified the size and shape of the pore. Sensory acceptance portrayed no significant difference among the three samples (0%, 5% and 10% of incorporation), indicating that panellists were able to accept samples incorporated with fish protein hydrolysate. The findings of this study showed that Yellowstripe scad protein hydrolysate can minimize the uptake of oil in fried seafood products and thus could increase the economic value of the Yellowstripe scad fish.

The objective of this study was to determine the effect of 28 days of chilled storage (4oC) on Melon Manis Terengganu (MMT) juice, probiotic MMT juice and probiotic MMT juice with 3.9% honey. Furthermore, determination of sensory evaluation of these three juices using acceptance test was carried out as well. It was found that for all MMT juice samples with 28 days of chilled storage resulted in increased total soluble solid, decreased viscosity and no significant difference in titratable acidity. Besides, the pH of control MMT juice did not change, but the pH of both probiotic MMT juices decreased. It was found that there was no yeast and mould growth in probiotic MMT juice with 3.9% honey until the 28th -day storage. However, yeast and mould growth appeared after 21 days of chilled storage for both control MMT juice and probiotic MMT juice, with control MMT juice having the higher yeast and mould count. During chilled storage, there was no LAB count and no significant change in biomass in control MMT juice, but there was a decreasing trend for LAB count and biomass for probiotic MMT juice after 21 days of storage. However, for probiotic MMT juice with honey, LAB count did not change significantly, while its biomass was higher than probiotic MMT juice after 14 days of chilled storage. Sensory evaluation found that there was no significant difference (p<0.05) in acceptability of all MMT juice samples for sourness, overall acceptability and odour attributes. For colour attribute, probiotic MMT juice gave similar colour attribute acceptance with other samples. However, both probiotic juices gave lower acceptability scores for flavour and sweetness attributes compared to control MMT juice. This study found that the most acceptable formulation was control MMT juice, followed by MMT probiotic juice and finally MMT probiotic juice with 3.9% honey.

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