Abstract
Toothpony (Gazza minuta) is not typically used for human consumption due to its small size and low meat content, which is widely used as a fish meal. It is stated to be high in protein content and may be suitable for fish protein hydrolysate (FPH) production. Deepfat fried foods contain significant amounts of fat, in some cases up to one-third of the total food weight after frying. Toothpony FPH with low oil-binding ability may reduce the amount of oil consumed by deep-fried products. The objective of this research was to measure the physicochemical properties of Toothpony FPH and its utilisation in reducing the oil intake of deep-fried food. Toothpony FPH was obtained using the enzymatic method successfully. Batter formulations are prepared by adding 0%, 2%, 4%, 6% and 8% of Toothpony FPH into the sample mixtures. The present study indicates the degree of hydrolysis of Toothpony FPH determined by trichloroacetic acid (TCA) method was found to be 98.02%. Toothpony FPH's molecular weight distributions ranged from 7 to 175kDa and FTIR's transmission spectrum indicated the presence of amide I and amide II compounds (1654 and 1535cm-1 ). Oil binding capacity of Toothpony FPH was found to be low, which was 1.9 g oil/ g protein. This study indicated that 4% of Toothpony FPH produced the optimum amount to be incorporated in batter in order to best reduce oil uptake. In sensory evaluation, deep-fat-fried squid incorporated with 8% of Toothpony FPH showed the highest acceptance in all attributes, which were colour, crispness, oiliness, taste and overall acceptability. This approach offers the potentials use of Toothpony fish FPH for the production batter formulation which is efficient in the reduction of oil uptake.
Highlights
Malaysia produced 1.75 tons of marine fishing in 2008, which accounted for 80% of total fish production, and it was estimated that 30% of caught fish were discarded as trash fish (DoF Annual Fisheries Statistics, 2008)
The outcome of this study shows the potential usage of protein hydrolysate from Toothpony edible parts for the production batter formulation which is efficient in the reduction of oil uptake
The deep-fat-fried squid incorporated with 0% of Toothpony fish protein hydrolysate (FPH) showed the least hardness and crispness compared to deep-fat-fried squid incorporated with 2%, 6% and 8% of Toothpony FPH
Summary
Malaysia produced 1.75 tons of marine fishing in 2008, which accounted for 80% of total fish production, and it was estimated that 30% of caught fish were discarded as trash fish (DoF Annual Fisheries Statistics, 2008). The toothpony fish were not popular for human consumption due to its small size and low meat content. It is commonly being used as fish meal (Klomklao et al, 2013). It has a high protein content (19.3%) and could be suitable for the production of fish protein hydrolysate (FPH). FPH from fish proteins can be considered good dietary supplements such as bioactive compounds and can be absorbed and used for different metabolic activities (Nesse et al, 2011). The by-product produced by the fish processing industry contains a good amount of protein-rich material and can be processed into hydrolysates of fish protein (FPH) (Chalamaiah et al, 2012). FPH can be used as active ingredients in various foods because they have numerous essential and special properties such as water holding capacity, emulsifying properties, foaming properties and oil binding capacity (Chalamaiah et al, 2010)
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