Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp (Cyprinus carpio)

Abstract

BACKGROUND To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using four methods: the conventional enzymatic process, a microwave‐intensified enzymatic process, the conventional alkaline hydrolysis process, and a microwave‐intensified alkaline hydrolysis process. RESULTS The efficiency of protein extraction was significantly enhanced by microwave intensification. The oil‐holding capacities of FPH produced by these four processes were all lower than that of raw fish protein. The water‐holding capacities of FPH produced by these four processes were all higher than that of raw fish protein. The FPH from the four processes and raw fish protein were used in the preparation of deep‐fried kamaboko. The fat content of deep‐fried kamaboko was drastically reduced from approximately 160 g kg−1 to about 50 g kg−1 by replacing 20 g kg−1 fish mince with FPH, regardless of the process. Texture profile analysis (TPA) of deep‐fried kamaboko found no significant difference in hardness and brittleness among all the deep‐fried kamaboko samples. The similar interior protein cross‐linking micro‐structure of all these samples further explained the TPA finding. CONCLUSION With the involvement of FPH in the formulation, the fat content of deep‐fried kamaboko can be significantly reduced from approximately 160 to 50 g kg−1, without a change in its texture. © 2018 Society of Chemical Industry

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

“…There were no significant inner structural differences, indicating the similarity of textures in deep-fried donuts produced using different methods. This finding was in accordance with the relationship between the texture of deep-fried kamaboko and its inner structure reported by Zeng et al (2018).…”

Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate

“…Scanning electron microscopy (SEM), in this topic, is commonly used to research the microstructure of different food matrices, such as protein‐based kamaboko (Zeng et al ., 2019) and non‐protein‐based rosemary leaves (Deyab, 2016). Figure 5 shows the microstructures of raw materials of tuna protein hydrolysates and sodium alginate before the self‐assembly reaction and the interacted complex between tuna protein hydrolysates and sodium alginate.…”