Affiliation:
1. Academy of Food Interdisciplinary Science, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
2. National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian Liaoning China
3. Department of Food and Nutritional Sciences University of Reading Reading UK
Abstract
AbstractPork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α‐linolenic acid is a potential nutrient‐enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water‐holding capacity, and fresh and sweet taste. The gel strength, chewiness, and hardness of nutrient‐enriched fish cakes with 20% linseed oil replaced for pork fat were higher than that only with pork fat (wt/wt) without changing in tenderness and elasticity. Visual results showed that the network was uniform at a moderate level of linseed oil addition (20% LO/PF replacement ratio). The results of this study provided technical guidelines for standardizing the TFC manufacture processes, and useful insight for the development of fish cakes with reduced animal fat content for additional health benefits for consumers.
Funder
National Key Research and Development Program of China
Subject
Pharmaceutical Science,Food Science
Cited by
1 articles.
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