Potential Application of Oleogel and Citrus Peel Fiber in Oil Uptake Reduction of Deep-Fried Surimi Products: An Overview

DOI

10.2991/978-94-6463-282-8_7How to use a DOI?

Keywords

Citrus peel fiber; Deep frying; Oil uptake reduction; Oleogel; Surimi

Abstract

Deep-fried foods are getting popular due to their unique flavor, taste, and texture. Surimi is deboned minced fish flesh which is prepared by washing out fat, blood, and impurities. Surimi is generally used as a functional ingredient in various surimi-based products. Although deep-fried surimi-based products are crunchier and more appealing to people, they absorb a large amount of oil during deep-frying. Thus, high consumption of deep-fried surimi may lead to non-communicable diseases such as obesity and heart diseases, which are the primary causes of death in the world. Therefore, oil uptake reduction in deep-fried surimi-based products is of great importance. However, citrus peel fiber (CPF) which is a by-product of juice production, has been gaining popularity among researchers for reducing oil uptake in deep-fried products as CPF has many health benefits as well as technical properties such as oil-binding ability. On the other hand, there is a growing interest in using oleogel for oil uptake reduction in deep-fried products as it has viscoelastic properties similar to solid fats and can improve the gelling property and reduce oil uptake in deep-fried products. Therefore, this paper reviews the potential of using CPF and oleogel for oil uptake reduction in deep-fried surimi-based products.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Joinul Islam
AU  - Reza Tahergorabi
PY  - 2023
DA  - 2023/11/22
TI  - Potential Application of Oleogel and Citrus Peel Fiber in Oil Uptake Reduction of Deep-Fried Surimi Products: An Overview
BT  - Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
PB  - Atlantis Press
SP  - 45
EP  - 53
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-282-8_7
DO  - 10.2991/978-94-6463-282-8_7
ID  - Islam2023
ER  -