Abstract
Deep-fried food is a fast and convenient way to prepare food that imparts desirable sensory characteristics of colour, flavour and in particular, a smooth texture, yet has been labelled as not healthy by consumers. Incorporation of other ingredients in the formulation of the batter could reduce the fat absorption in deep-fried foods. This research was aimed to determine the physicochemical and sensory properties of Brownstripe red snapper protein hydrolysate (BRSPH) and its utilisation in reducing the oil intake of deep-fried foods. The BRSPH were extracted using the enzymatic method utilizing Alcalase® as the working enzyme. Batter formulations were prepared by adding 0%, 2%, 4%, 6% and 8% of BRSPH into the sample mixtures. Addition of BRSPH into the batter was found to increase hardness and crispness of deep-fat fried battered squids. The fat content of the deep-fat fried battered squids with 8% BRSPH powder was found to be the lowest compared to those added with 2%, 4% and 6%, while sample without BRSPH powder was the highest (30.15%). Deep-fat fried squids with 4% of BRSPH powder showed the best acceptability scores in terms of crispness, taste and overall acceptability, but no significant differences were determined in the crispness between deep-fat fried squids with and without BRSPH. The findings indicate that enzymatic hydrolysis using Alcalase® has the potential to yield BRSPH with a high degree of hydrolysis (98.19%), low molecular weight (10-15 kDa), and low oil binding capacity (2.38 g oil/ g protein). Enzymatic hydrolysis proved to be a viable technique to produce protein hydrolysate which able to reduce the oil uptake and healthier with high acceptability of the end products. Research on how to optimize the use of BRSPH with a high economic, nutritional and industrial potential of understated resources would allow for the implementation of manufacturing practices to enhance the use of resources and increase the value of the by-product. This approach will offer the potential use of BRSPH for the production of batter formulation which is efficient in the reduction of oil uptake
Highlights
The fishes of the family Lutjanidae demonstrated that the average moisture content was between 71 and 75%, fresh Brownstripe red snapper mince was out of this range, indicating that chemical composition of fish varies within and between species
degree of hydrolysis (DH) value of Brownstripe red snapper protein hydrolysate (BRSPH) was measured at 98.19%
It has been mentioned that DH has an impact on fish protein hydrolysate (FPH)'s physicochemical properties (Harun et al, 2017), which could result in a low oil uptake
Summary
Deep-fried food has become increasingly popular because it is fast and convenient which imparts unique sensory properties of colour, flavour and, in particular, the texture of a smooth, moist interior coupled with a crispy crust outside (Pedreschi and Moyano, 2005). Fried foods constitute high fat content, often exceeding 1/3 of the total food by weight (Mellema, 2003). In order to reduce the fat in high-fat fried products, surface treatments widely used to reduce oil uptake in. Whey protein isolate and methylcellulose were very effective in reducing oil uptake in deep-fried foods (Albert and Mittal, 2002). Most of the barriers used in the commercial production of fried foods are protein-based (Hau et al, 2018). Fish protein hydrolysate, such as striped catfish protein, was found to reduce oil binding capacity by increasing the degree of hydrolysis (Tanuja et al, 2014)
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