A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating

Abstract

This study investigated the effect of different surimi slurry coatings (SS, SSBHT, and SSGSE) on the AGEs of fried fish cakes. Results showed that all surimi slurry coatings significantly reduced AGEs in fried fish cakes, with SSGSE addition being most effective (P < 0.05). The SSGSE group performed a better sensory acceptance, higher moisture content, and denser texture than the other groups. The fat content and TBARS value of fried cakes were reduced by approximately 31% and 29% respectively by the SSGSE coating. Correlation analysis showed a negative correlation of AGEs content with moisture content and a positive correlation with browning, fat content and TBARS value. Conclusively, SSGSE coating reduced the generation of Maillard reaction products by inhibiting lipid oxidation in the fried fish cake. Thus, it was considered that grape seed extract surimi slurry was a promising coating technique to inhibit the production of AGEs in fried fish cakes.