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Fatty acid distribution in the different parts of kutum, Rutilus frisii kutum and the effect of frying and refrigerated storage followed by reheating on lipid oxidation and fatty acid composition in different parts of body flesh were evaluated. Lipid content increased after frying and reheating. In general, saturated fatty acids were higher in anterior parts, while the contents of polyunsaturated fatty acids increased from the anterior to the posterior parts. Frying decreased the contents of unsaturated fatty acids but increased the contents of saturated fatty acids. After refrigerated storage, followed by microwave reheating, the content of polyunsaturated fatty acids decreased, whereas the content of saturated fatty acids increased. The peroxide value increased after frying, compared with that of raw sample. However, the lower PV was obtained in fried-chilled-reheated samples. Frying increased the TBA values and reheating enhanced this increment. Therefore, the frying as well as the refrigerated storage and reheating had the impact on fatty acid composition as well as oxidative stability of kutum fillets.

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Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S‐ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S‐ASPH‐B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S‐ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S‐ASPH sourdough.

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