Physicochemical and sensory properties of deep fried battered squid containing brownstripe red snapper (Lutjanus vitta) protein hydrolysate

Abstract

Deep-fried food is a fast and convenient way to prepare food that imparts desirable sensory characteristics of colour, flavour and in particular, a smooth texture, yet has been labelled as not healthy by consumers. Incorporation of other ingredients in the formulation of the batter could reduce the fat absorption in deep-fried foods. This research was aimed to determine the physicochemical and sensory properties of Brownstripe red snapper protein hydrolysate (BRSPH) and its utilisation in reducing the oil intake of deep-fried foods. The BRSPH were extracted using the enzymatic method utilizing Alcalase® as the working enzyme. Batter formulations were prepared by adding 0%, 2%, 4%, 6% and 8% of BRSPH into the sample mixtures. Addition of BRSPH into the batter was found to increase hardness and crispness of deep-fat fried battered squids. The fat content of the deep-fat fried battered squids with 8% BRSPH powder was found to be the lowest compared to those added with 2%, 4% and 6%, while sample without BRSPH powder was the highest (30.15%). Deep-fat fried squids with 4% of BRSPH powder showed the best acceptability scores in terms of crispness, taste and overall acceptability, but no significant differences were determined in the crispness between deep-fat fried squids with and without BRSPH. The findings indicate that enzymatic hydrolysis using Alcalase® has the potential to yield BRSPH with a high degree of hydrolysis (98.19%), low molecular weight (10-15 kDa), and low oil binding capacity (2.38 g oil/ g protein). Enzymatic hydrolysis proved to be a viable technique to produce protein hydrolysate which able to reduce the oil uptake and healthier with high acceptability of the end products. Research on how to optimize the use of BRSPH with a high economic, nutritional and industrial potential of understated resources would allow for the implementation of manufacturing practices to enhance the use of resources and increase the value of the by-product. This approach will offer the potential use of BRSPH for the production of batter formulation which is efficient in the reduction of oil uptake.