[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 20، شماره 5 - ( 1400 ) ::
جلد 20 شماره 5 صفحات 1277-1290 برگشت به فهرست نسخه ها
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
چکیده:   (363 مشاهده)
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.
متن کامل [PDF 889 kb]   (202 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: Fish processing
دریافت: 1399/7/4 | پذیرش: 1400/4/19 | انتشار: 1400/6/28
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

CAPTCHA


XML   English Abstract   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-fa.html

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. مجله علوم شیلاتی ایران. 1400; 20 (5) :1277-1290

URL: http://jifro.ir/article-1-4478-fa.html



بازنشر اطلاعات
Creative Commons License این مقاله تحت شرایط Creative Commons Attribution-NonCommercial 4.0 International License قابل بازنشر است.
دوره 20، شماره 5 - ( 1400 ) برگشت به فهرست نسخه ها
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4341