Effect of the pre-cooking and deep fat-frying on physicochemical properties of surimi gels enriched with omega-3 fatty acids and dietary fiber

In this study, surimi gels were produced from commercial raw surimi and myofibriller protein concantrate of farmed rainbow trout, with the isoelectric solubilisation and precipitation and enriched with omega-3 fatty acids and dietary fiber. Surimi gels were pre-cooked and then deep fried in different time and temperature and fat absorbtion amount and some physical and chemical properties were evaluated. For this purpose, whiteness index, cooking loss, expressible moisture, texture profile analysis, moisture content, raw fat content and fatty acid composition were determined. Deep-frying treatments were decreased the whiteness of surimi gels. Also, moisture content of the both surimi gels produced from raw surimi and rainbow trout and pre-cooked were found that lower than control. Pre-cooking with hot-dog roller was made closer surimi gels to standart surimi texture values. Flame cooking was not decreased fat absorbtion of surimi gels produced from both materials, and cooking with hot-dog roller was significantly decreased. When evaluated the fatty acid composition of surimi gels enriched with omega-3 fatty acid and dietary fiber, EPA and DHA were determined.