این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Iranian Journal of Fisheries Sciences، جلد ۲۰، شماره ۵، صفحات ۱۲۷۷-۱۲۹۰
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی 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 انگلیسی مقاله 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.
کلیدواژه‌های انگلیسی مقاله Grass carp, Fish gelatin, Fat replacer, Low-fat milk cream, Acidic extraction
نویسندگان مقاله | S.P. Hosseini Shekarabi
Department of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Iran


| N. Rostami
Department of Fisheries Science, Science and Research Branch, Islamic Azad University, Tehran, Iran


| A.R. Shaviklo
Animal science reserach institute of Iran


| N. Mhd Sarbon
Department of Food Science, Faculty of Fisheries and Food Science, University Malaysia Terengganu, Malaysia
نشانی اینترنتی http://jifro.ir/browse.php?a_code=A-10-779-4&slc_lang=en&sid=1
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده Fish processing
نوع مقاله منتشر شده پژوهشی
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات