Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture...
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| Format: | Article |
| Language: | English |
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Penerbit Akademia Baharu
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72493/ http://psasir.upm.edu.my/id/eprint/72493/1/Effects%20of%20fish%20collagen%20hydrolysate%20.pdf |
| _version_ | 1848857131244060672 |
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| author | Ibrahim, Fakhriyah Nur Mohammad Rashedi, Ismail Fitry Mat Yusoff, Masni Shukri, Radhiah |
| author_facet | Ibrahim, Fakhriyah Nur Mohammad Rashedi, Ismail Fitry Mat Yusoff, Masni Shukri, Radhiah |
| author_sort | Ibrahim, Fakhriyah Nur |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture and colour properties. There were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5% FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were no significant differences (p>0.05) between all formulations in terms of cooking yield, shrinkage, water-holding capacity, and pH value. The sensory test showed no significant difference (p>0.05) between all formulations in terms of colour, appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH had significantly lower (p0.05) in terms of textural properties, except formulation B and formulation C which exhibited significantly (p0.05) in yellowness and redness of buffalo patties with or without FCH incorporation before and after cooking. In conclusion, FCH has the potential to be used as a fat replacer in the production of lowfat patties. |
| first_indexed | 2025-11-15T11:52:40Z |
| format | Article |
| id | upm-72493 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:40Z |
| publishDate | 2018 |
| publisher | Penerbit Akademia Baharu |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724932020-06-19T02:23:57Z http://psasir.upm.edu.my/id/eprint/72493/ Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties Ibrahim, Fakhriyah Nur Mohammad Rashedi, Ismail Fitry Mat Yusoff, Masni Shukri, Radhiah Pork and bovine collagen incorporated into meat products showed promising functional properties as food ingredients but has the halal issue. This study investigated the effect of incorporating fish collagen hydrolysate (FCH) as a fat replacer in buffalo patties in terms of proximate values, texture and colour properties. There were five different formulations including a control (10% fat, 0% FCH), A (7.5% fat, 2.5% FCH), B (5% fat, 5% FCH), C (2.5% fat, 7.5% FCH), and D (0% fat, 10% FCH). There were no significant differences (p>0.05) between all formulations in terms of cooking yield, shrinkage, water-holding capacity, and pH value. The sensory test showed no significant difference (p>0.05) between all formulations in terms of colour, appearance, juiciness, aroma, and overall acceptability, while sample D with 10% FCH had significantly lower (p0.05) in terms of textural properties, except formulation B and formulation C which exhibited significantly (p0.05) in yellowness and redness of buffalo patties with or without FCH incorporation before and after cooking. In conclusion, FCH has the potential to be used as a fat replacer in the production of lowfat patties. Penerbit Akademia Baharu 2018-06 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72493/1/Effects%20of%20fish%20collagen%20hydrolysate%20.pdf Ibrahim, Fakhriyah Nur and Mohammad Rashedi, Ismail Fitry and Mat Yusoff, Masni and Shukri, Radhiah (2018) Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties. Journal of Advanced Research in Applied Sciences and Engineering Technology, 11 (1). 108 - 117. ISSN 2462-1943 http://www.akademiabaru.com/araset.html |
| spellingShingle | Ibrahim, Fakhriyah Nur Mohammad Rashedi, Ismail Fitry Mat Yusoff, Masni Shukri, Radhiah Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title | Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title_full | Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title_fullStr | Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title_full_unstemmed | Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title_short | Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties |
| title_sort | effects of fish collagen hydrolysate (fch) as fat replacer in the production of buffalo patties |
| url | http://psasir.upm.edu.my/id/eprint/72493/ http://psasir.upm.edu.my/id/eprint/72493/ http://psasir.upm.edu.my/id/eprint/72493/1/Effects%20of%20fish%20collagen%20hydrolysate%20.pdf |