Abstract
SummaryThe impact of different ginger juice ratios on the formation of advanced glycation end products (AGEs) in fried fish cakes was examined. The consequences confirmed that the AGEs mainly gathered in the crust layer. Ginger juice has a good oil‐reducing and water‐retaining effect on fried cakes. Ginger juice demonstrated a remarkable capacity to diminish the AGEs content, particularly when utilised at a ratio of 5%. It led to a decrease of around 20% in the fat content and 11% in the thiobarbituric acid (TBARS) value for the crust. Meanwhile, when incorporating 5% ginger juice into cakes, an improvement in sensory attributes, a compact microstructure, elevated moisture levels and reduced pH values was observed. Therefore, the addition of an appropriate amount of ginger juice could efficiently inhibit the generation of AGEs, all the while preserving the exceptional characteristics and sensory attributes of fried cakes.
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