[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
:: Volume 20, Issue 5 (2021) ::
IJFS 2021, 20 Back to browse issues page
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
S.P. Hosseini Shekarabi, N. Rostami, A.R. Shaviklo *, N. Mhd Sarbon
Animal science reserach institute of Iran , shaviklo@gmail.com
Abstract:   (601 Views)
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 (0-8%), 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 30% in the control to 12.5% in the low-fat sample with 8% fish gelatin. The highest values of freeze-thaw stability and water holding capacity were seen in the low-fat samples with 4% and 8% 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 8% fish gelatin. This study revealed the successful application of fish gelatin in low-fat milk cream at the level of 8%. 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.
Keywords: Grass carp, Fish gelatin, Fat replacer, Low-fat milk cream, Acidic extraction
Full-Text [PDF 889 kb]   (321 Downloads)    
Type of Study: Orginal research papers | Subject: Fish processing
Received: 2020/09/25 | Accepted: 2021/07/10 | Published: 2021/09/19
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Hosseini Shekarabi S, Rostami N, Shaviklo A, Mhd Sarbon N. 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. IJFS. 2021; 20 (5) :1277-1290
URL: http://jifro.ir/article-1-4478-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 20, Issue 5 (2021) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.04 seconds with 29 queries by YEKTAWEB 4343