Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties

QR Code

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...

Full description

Bibliographic Details
Main Authors:	Ibrahim, Fakhriyah Nur, Mohammad Rashedi, Ismail Fitry, Mat Yusoff, Masni, Shukri, Radhiah
Format:	Article
Language:	English
Published:	Penerbit Akademia Baharu 2018
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

Similar Items

Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
by: Siti Nurjawaher Shamsol Kahar,, et al.
Published: (2021)

Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties
by: Shamsol Kahar, Siti Nurjawaher, et al.
Published: (2021)

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
by: Lee, Aslinah Nyuk Fong, et al.
Published: (2018)

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
by: Ng, Wen-Ai, et al.
Published: (2025)

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
by: Z., Nurfazwin, et al.
Published: (2017)

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
by: Ismail, Mohamad Afifi, et al.
Published: (2021)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Siti Khadijah Khalid,, et al.
Published: (2021)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Khalid, Siti Khadijah, et al.
Published: (2021)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
by: Hasanah, Nur Nabilah, et al.
Published: (2024)

Effect of mechanical work and selected plant proteases in the production of buffalo meat patties
by: Ismail, Mohamad Afifi
Published: (2021)

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
by: Sze Wei, Ain, et al.

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)

Extraction and characterization of acetic acid-soluble collagen and papain-soluble collagen hydrolysate from poultry eggshell membrane
by: Ma, Roazita
Published: (2016)

Fish protein hydrolysate for fish health
by: Abdullah, Farah Izana, et al.
Published: (2024)

Extraction, anti-tyrosinase, and antioxidant activities of the collagen hydrolysate derived from Rhopilema hispidum
by: Ab Aziz, Noor Atikah, et al.
Published: (2020)

Biochemical and radical-scavenging properties of sea cucumber (Stichopus vastus) collagen hydrolysates
by: Abedin, Md. Zainul, et al.
Published: (2014)

Biochemical and Radical-Scavenging Properties of Sea Cucumber (Stichopus vastus) Collagen Hydrolysates
by: Karim, Md. Rezaul, et al.
Published: (2014)

Jellyfish collagen hydrolysate-loaded niosome for topical application: formulation development, antioxidant and antibacterial activities
by: Ab Aziz, Noor Atikah, et al.
Published: (2022)

Characterization of collagen from freshwater fish skin
by: Mohamad Razali, Umi Hartina, et al.
Published: (2009)

Alternative gelatin from fish collagen
by: Jaswir, Irwandi
Published: (2010)

Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
by: Faridah, Mohd Razali, et al.
Published: (2023)

Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
by: Ismail, N. A., et al.
Published: (2022)

ACE Inhibitory and Antioxidant Activities of Collagen Hydrolysates from the Ribbon Jellyfi sh (Chrysaora sp.)
by: Barzideh, Zoha, et al.
Published: (2014)

Characterising Fish Collagen for Expression in Bacterial Systems
by: Shi, Xiaoqin
Published: (2025)

Extraction of fish collagen using enzymatic process
by: Jaswir, Irwandi, et al.
Published: (2011)

Waste to wealth : Collagen from fish scales
by: Srinivasan, Arthi, et al.
Published: (2021)

In-vitro ruminal ecosystem in buffaloes on concentrates and fat supplementation
by: Faiz Mohd Azmi, Amirul, et al.
Published: (2022)

Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2024)

Collagen Extraction From Freshwater Fish Kinetics Mechanism And Characterization Studies
by: Mat Don, Mashitah
Published: (2015)

Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
by: Yu, S. Y., et al.
Published: (1990)

Characterization, antioxidant and α-glucosidase inhibitory activity of collagen hydrolysate from Lamuru (Caranx ignobilis) fishbone
by: Syamsu, Nur, et al.
Published: (2021)

Interplay between collagen hydrolysates and the ability of FKBP35 from Plasmodium knowlesi in preventing insulin aggregation
by: Nur Iliyana Illang,, et al.
Published: (2025)

Finogel - halal nanomaterials from fish collagen extracts
by: Jaswir, Irwandi, et al.
Published: (2010)

Extraction of Collagen from Fish Wastes, Optimization and Characterization
by: Pang, Samantha Cheng Fehng
Published: (2016)

Quality evaluation of Buffalo meatballs produced at different comminution process temperatures
by: Jwee Yie, Lim, et al.
Published: (2023)

Production of fish hydrolysate from Oreochromis mossambicus & its application in fish crackers ('keropok')
by: Yu, S. Y., et al.
Published: (1989)

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
by: Abdul Wahab, Nurdamia Qaisara, et al.
Published: (2024)

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
by: Hamidon, Farra Nabilah, et al.
Published: (2022)