title: Fish protein hydrolysates: application in deep-fried food and food safety analysis.
abstract: Four different processes (enzymatic, microwave-intensified enzymatic, chemical, and microwave-intensified chemical) were used to produce fish protein hydrolysates (FPH) from Yellowtail Kingfish for food applications. In this study, the production yield and oil-binding capacity of FPH produced from different processes were evaluated. Microwave intensification significantly increased the production yields of enzymatic process from 42% to 63%. It also increased the production yields of chemical process from 87% to 98%. The chemical process and microwave-intensified chemical process produced the FPH with low oil-binding capacity (8.66 g oil/g FPH and 6.25 g oil/g FPH), whereas the microwave-intensified enzymatic process produced FPH with the highest oil-binding capacity (16.4 g oil/g FPH). The FPH from the 4 processes were applied in the formulation of deep-fried battered fish and deep-fried fish cakes. The fat uptake of deep-fried battered fish can be reduced significantly from about 7% to about 4.5% by replacing 1% (w/w) batter powder with FPH, and the fat uptake of deep-fried fish cakes can be significantly reduced from about 11% to about 1% by replacing 1% (w/w) fish mince with FPH. Food safety tests of the FPH produced by these processes demonstrated that the maximum proportion of FPH that can be safely used in food formulation is 10%, due to its high content of histamine. This study demonstrates the value of FPH to the food industry and bridges the theoretical studies with the commercial applications of FPH.
authors.affiliation: Dept. of Medical Biotechnology, School of Medicine, Flinders Univ, Sturt Rd., Bedford Park, SA 5042, Australia; Flinders Center for Marine Bio-products Development (FCMBD), Flinders Univ, Sturt Rd., Bedford Park, SA 5042, Australia; Authors are also with Australian Seafood Cooperative Research Center, Box 26, Mark Oliphant Building, Science Park, Laffer Drive, Bedford Park, SA, 5042, Adelaide, Australia.
authors.forename: Shan
authors.initials: S
authors.lastname: He
authors.forename: Christopher
authors.initials: C
authors.lastname: Franco
authors.forename: Wei
authors.initials: W
authors.lastname: Zhang
mesh_terms: D000818:Animals; D003296:Cooking / Q000379:methods; D004041:Dietary Fats / Q000032:analysis; D029941:Fish Proteins / Q000737:chemistry*; D005399:Fishes; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D064088:Hazard Analysis and Critical Control Points; D006632:Histamine / Q000032:analysis; D011492:Protein Hydrolysates / Q000737:chemistry*; D017747:Seafood / Q000032:analysis / Q000382:microbiology; D014131:Trace Elements / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D029941:Fish Proteins; D011492:Protein Hydrolysates; D014131:Trace Elements; D014867:Water; D006632:Histamine
keywords: deep-fried food; fat uptake reduction; fish protein hydrolysates; food safety; oil-binding capacity