Effects of Β-sitosterol oleogel on fat uptake reduction, physicochemical properties, oxidative stability, and sensory characteristics of fried surimi fish balls

Abstract

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi. However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially contributing to obesity and cardiovascular diseases. Additionally, its high fat content renders it susceptible to lipid oxidation during storage, which can degrade its quality over time. Therefore, reducing oil absorption and subsequent oxidation is crucial for enhancing the quality of deep-fried surimi. In this study, we prepared oleogels with varying concentrations of β-sitosterol and investigated their effects on fat uptake, physicochemical attributes, oxidative stability, and sensory properties of frozen (−18 °C) fried surimi fish balls over a period of 30 days. Images that were obtained by scanning electron microscope demonstrated that surimi fish balls with 0.2 % β-sitosterol oleogel had a more compact and smoother crust-core interface than other groups. The addition of 0.2 % β-sitosterol oleogel led to the lowest fat absorption (8.63 %), decreased lipid oxidation (3.65 mg MDA/kg), reduced porosity, higher moisture content (57.72 %), elevated pH and color values, as well as increased bulk density compared to the control (p ≤ 0.05). Although atherogenicity and thrombogenesis indices increased, they remained below recommended levels. Importantly, this treatment did not adversely affect the product's texture and sensory properties. Given the increasing demand for healthier food products, it is recommended that the food industry incorporate 0.2 % β-sitosterol oleogel into the production of low-fat fried surimi. This approach can effectively mitigate lipid oxidation while maintaining product quality and sensory attributes. The study offers a valuable contribution to the food industry by addressing the challenges associated with deep-fried surimi and aligns with the growing consumer preference for healthier food choices.

Keywords

• Deep-frying
• Lipid oxidation
• Oil structuring
• Oil absorption
• Phytosterol
• Surimi seafood