Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

Supattra Supawong; Supawan Thawornchinsombut; Jae W. Park

doi:10.1080/10498850.2018.1508103

Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

Supattra Supawong, Supawan Thawornchinsombut, Jae W. Park

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.

Original language	English
Pages (from-to)	885-899
Number of pages	15
Journal	Journal of Aquatic Food Product Technology
Volume	27
Issue number	8
DOIs	https://doi.org/10.1080/10498850.2018.1508103
Publication status	Published - 2018 Sept 14
Externally published	Yes

Bibliographical note

Funding Information:
The authors greatly appreciate the financial support by the Thailand Research Fund through the Research and Researchers for Industries (RRI program, Grant number-PHD57I0040). This research was also funded by Khon Kaen University through the National Research Council of Thailand (Grant no. 592101/2016). Special thanks are due to Mr. Varapong Supachok (Kasisuri Co., Ltd.) for supplying partial funds and raw materials (industrially defatted rice bran, IDRB).

Funding Information:
This work was supported by the National Research Council of Thailand [grant number 592101/2016] and Thailand Research Fund [grant number PHD57I0040].

Keywords

Rice bran hydrolysate
freeze-thaw
fried fish cake
headspace solid phase microextraction
oxidative changes

ASJC Scopus subject areas

Food Science
Aquatic Science

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10.1080/10498850.2018.1508103

Cite this

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title = "Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate",

abstract = "Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.",

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author = "Supattra Supawong and Supawan Thawornchinsombut and Park, {Jae W.}",

note = "Funding Information: The authors greatly appreciate the financial support by the Thailand Research Fund through the Research and Researchers for Industries (RRI program, Grant number-PHD57I0040). This research was also funded by Khon Kaen University through the National Research Council of Thailand (Grant no. 592101/2016). Special thanks are due to Mr. Varapong Supachok (Kasisuri Co., Ltd.) for supplying partial funds and raw materials (industrially defatted rice bran, IDRB). Funding Information: This work was supported by the National Research Council of Thailand [grant number 592101/2016] and Thailand Research Fund [grant number PHD57I0040].",

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AU - Supawong, Supattra

AU - Thawornchinsombut, Supawan

AU - Park, Jae W.

N1 - Funding Information: The authors greatly appreciate the financial support by the Thailand Research Fund through the Research and Researchers for Industries (RRI program, Grant number-PHD57I0040). This research was also funded by Khon Kaen University through the National Research Council of Thailand (Grant no. 592101/2016). Special thanks are due to Mr. Varapong Supachok (Kasisuri Co., Ltd.) for supplying partial funds and raw materials (industrially defatted rice bran, IDRB). Funding Information: This work was supported by the National Research Council of Thailand [grant number 592101/2016] and Thailand Research Fund [grant number PHD57I0040].

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N2 - Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.

AB - Fried fish cakes formulated with (1) no antioxidant (control), (2) 1% rice bran hydrolysate (RBH), (3) 2% RBH, (4) 0.05% rosemary oil, and (5) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) were investigated for their oxidation values following 0–9 freeze-thaw cycles. Both lipid oxidation and protein oxidation were significantly obstructed when RBH or BHA/BHT was used. RBH at 2% was equally effective as 0.02% BHA/BHT. Headspace solid phase microextraction (HS-SPME), which measures volatile compounds that determine lipid oxidation, demonstrated the effectiveness of RBH. The development of rancid volatile compound (i.e., hexanal) levels in fried fish cakes decreased during 0–9 freeze-thaw cycles. This study demonstrates that RBH is as an effective antioxidant comparable to commercial antioxidants (BHA/BHT) in frozen fried fish cakes. Consequently, RBH can be a consumer-friendly and natural antioxidant ingredient.

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Controlling Lipid Oxidation and Volatile Compounds in Frozen Fried Fish Cake Prepared with Rice Bran Hydrolysate

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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