| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شمارهها | 3,034 |
| تعداد مقالات | 33,949 |
| تعداد مشاهده مقاله | 45,394,302 |
| تعداد دریافت فایل اصل مقاله | 67,864,749 |
Application of an optimum level of acidic extracted grass carp (Ctenopharyngodon idellus) gelatin as a fat replacer in low-fat milk cream development | ||
| Iranian Journal of Fisheries Sciences | ||
| دوره 20، شماره 5، آذر 2021، صفحه 1277-1290 اصل مقاله (888.88 K) | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2021.124703 | ||
| 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 (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. | ||
| کلیدواژهها | ||
| Grass carp؛ Fish gelatin؛ Fat replacer؛ Low-fat milk cream؛ Acidic extraction | ||
|
آمار تعداد مشاهده مقاله: 128 تعداد دریافت فایل اصل مقاله: 144 |
||