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深蛋白质分离物的营养和脂肪减少

Nida Demirtas Erol¹, Sukran Cakli², Mariusz Szymczak³

¹West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA; Munzur University, Faculty of Fisheries, Department of Fisheries and Seafood Processing Technology, Tunceli, Turkey.

|November 4, 2024

概括

预可以显著降低炸蛋白质食品中的脂肪,如surimi和隔离品. 这种方法与omega-3丰富相结合,提高了营养价值,同时保持了质量.

科学领域:

食品科学与技术食品科学与技术
营养科学营养科学
蛋白质化学蛋白质化学

背景情况:

深 (DF) 食品很受欢迎,但由于高脂肪含量,在营养上较差.
鱼类 (FPI) 和 (CPI) 的蛋白质分离物,以及surimi,是常见的食品成分.
在不影响感官特征的情况下降低DF食品中的脂肪含量是一个关键的挑战.

研究的目的:

研究减少DF surimi,FPI和CPI中的脂肪含量的方法.
评估烤前和烤前对DF蛋白质产品的营养和质量属性的影响.
评估omega-3富含油脂,纤维和盐替代品的营养效果.

主要方法:

苏里米,FPI和CPI在深之前经过了预或预烤.
样本被营养丰富的omega-3丰富的油,纤维和基于KCl的盐替代品.
分析包括脂肪含量,损失,水分,保持水分的能力,颜色,质地和脂肪酸 (ALA,EPA,DHA) 概况.

主要成果:

在烤前,脂肪含量显著降低 (p < 0.05),而在烤前增加 (p < 0.05).
与预烤相比,预烤导致损失,水分,水容量,白度和质感的负面变化较少.
在烤前,更好地保存omega-3多不和脂肪酸 (PUFA) 度,包括ALA,EPA和DHA.

结论:

预烤是一种有效的方法,可以减少DF surimi,FPI和CPI中的脂肪含量.
将预烤与omega-3PUFAs的营养结合起来,可以提高DF食品的营养价值.
这种方法尽量减少对产品质量的不利影响,为消费者提供更健康的替代品.

关键词:

油炸深度油炸油炸深度油炸深度油炸减少脂肪减少脂肪的方法电离溶解/沉是电离溶解/沉的过程.欧米茄-3 脂肪酸欧米茄-3 脂肪酸蛋白质分离物蛋白质分离物苏里米·苏里米是什么意思

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