Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus sp
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ORIGINAL ARTICLE
Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus species A. Brita Nicy1
•
P. Velayutham1 • P. Ganesan1 • R. Jeya Shakila1
Revised: 29 September 2020 / Accepted: 13 November 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Surimi is the concentrated myofibrillar protein extracted from fish. In this study, surimi prepared from Nemipterus species of fish was dried by two methods such as freeze drying and oven drying and was pulverized and sieved. The maida to bake chocolate flavoured cakes was replaced at 10% with freeze dried surimi powder (FDS) and oven dried surimi (ODS) powder separately. The aim of the study was to analyse the functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus Species. The functional characteristics of the ingredients and cakes were analysed by Fourier Transform Infrared Spectroscopy and assignments of the peaks were assigned. The presence of shifts of peak around 1550 cm-1 in cakes as compared to the ingredients suggested a change in protein structure. FTIR spectra of ingredients and cake indicated the changes in protein structure in the cakes, probably due to the exposure of cakes to higher temperature during baking. Scanning electron microscopic images of control cake, cake incorporated with 10% FDS powder and cake incorporated with 10% ODS powder revealed the presence of large number of pores in all the cakes. FDS cakes had higher number of micro-pores than control and ODS cakes. Evenness in structure was higher in control cake than FDS and ODS cakes. Keywords Chocolate fish cake FTIR Microstructure SEM Surimi cake
& A. Brita Nicy [email protected] 1
Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam, India
Introduction The protein sourced from fish has higher digestibility compared to other animal proteins so that fish protein is considered better than other animal proteins. Due to the easily perishable nature of fish, a significant portion of the resources from fishery remains underutilized for human consumption (Venugopal 1995). Incorporation of fish protein in traditional ready-to-eat products is being practiced worldwide. However, inclusion of fish into sweetened bakery products such as cakes remains unexplored probably due to its off flavour. The removal of odouriferous components from fish can facilitate to break the barriers in using fish protein extensively to develop new fishery products. Surimi is prepared by extraction of concentrated myofibrillar protein from fish flesh by washing minced meat that has been separated from skin, gut and bones (Okada 1992) and the odouriferous compounds from fish can be removed during the process of manufacture, thereby making it odourless. Sodium-reduced fried fish cakes were prepared with surimi and its quality was studied by Hwang et al. (2013). The advantage of surimi powder against frozen surimi is that surimi powder can be kept at amb
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