Research Article: Application of an optimum level of acidic extracted grass carp (Ctenopharyngodon idellus) gelatin as a fat replacer in low-fat milk cream development
- سال انتشار: 1400
- محل انتشار: مجله علوم شیلات ایران، دوره: 20، شماره: 5
- کد COI اختصاصی: JR_JIFRO-20-5_004
- زبان مقاله: انگلیسی
- تعداد مشاهده: 152
نویسندگان
Department of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
Department of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
Animal science reserach institute of Iran
Department of Food Science, Faculty of Fisheries and Food Science, University Malaysia Terengganu, Malaysia
چکیده
The main objective of this study was to determine the optimum application level of acidic extracted grass carp (Ctenopharyngodon idellus) gelatin as a protein-based fat replacer in the development of low-fat milk cream. A cream mixture consisting of fish gelatin at different concentrations (۰-۸%), milk cream, and cow milk was used to find the best formula for developing a low-fat milk cream. The optimization of the formula was based on the physicochemical and sensory properties of the prototypes using a mixture design model. Results showed that the crude protein content of the prototypes was increased by increasing fish gelatin concentration. However, the fat content was significantly reduced from ۳۰% in the control to ۱۲.۵% in the low-fat sample with ۸% fish gelatin. The highest values of freeze-thaw stability and water holding capacity were seen in the low-fat samples with ۴% and ۸% fish gelatin. The microstructural characteristics revealed that fish gelatin could cause smaller particles of oil globules compared to the full-fat cream. The lightness value was decreased significantly in the prototypes by increasing fish gelatin concentration, while the highest yellowness index was observed in the prototype with ۸% fish gelatin. This study revealed the successful application of fish gelatin in low-fat milk cream at the level of ۸%. At this level, the sensory attributes and texture properties were improved. This study noted that it is possible to develop a low-fat milk cream enriched fish gelatin as a novel functional ingredient with high nutritional values and potential health benefits.کلیدواژه ها
Grass carp, Fish gelatin, Fat replacer, Low-fat milk cream, Acidic extractionاطلاعات بیشتر در مورد COI
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