Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets

Abstract

The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.

Food Hydrocolloids: Structure, Properties, and Applications

“…Water molecules would be bound within the network structure and lose their mobility while inhibiting oil absorption [73]. Sun et al [74] reported that the addition of konjac glucomannan significantly reduced the AGEs and acrylamide contents of fried fish nuggets.…”

Breading systems: I. Types, properties, quality

“…Более того, физическими и механическими свойствами таких продуктов можно управлять в зависимости от физикохимической природы пленки, образующейся под слоем панировочной матрицы [13]. Данными свойствами обладает достаточно большое разнообразие пищевых ингредиентов: животные белки и растительные белки, производные целлюлозы и различные камеди [18,55]. Сообщается, что дополнительными механизмами, ингибирующие абсорбцию жира белками и гидроколлоидами, кроме образования пленки, являются повышение гидрофильности поверхности и гелеобразование при нагревании [60].…”

Inhibitory effect of ginger juice on the formation of advanced glycation end products in fried fish cakes

“…Currently, scientists' studies on the inhibition of AGEs in fried food mainly focus on optimising food processing (Han et al, 2022), modification of raw materials (Bai et al, 2023;Chu et al, 2023), and the addition of exogenous substances (Zhao et al, 2022;Wang et al, 2023). In recent years, it has been found that air frying (Gao et al, 2023a), batter coating (Sun et al, 2022), and film coating (Gao et al, 2023b) have significant impacts on the inhibition of AGEs in fried fish cakes. However, these methods suffered from the disadvantages of cumbersome processing steps, higher costs, and poorer sensory properties.…”