Abstract—Fried products are widely preferred by consumer for appealing crust formation, colour, texture and flavour, but the product is less healthy due to high oil uptake as well as high calorie level. Protein is used to study oil reduction due to the ability in film forming and thermal gelation properties. The objective of this paper is to determine the effect of freeze dried protein hydrolysate from Yellowstripe Scad (Selaroides leptolepis) in reducing oil uptake in fried seafood product. Protein hydrolysate was produced using potassium buffer, 2% Alcalase and 2h of hydrolysis time. Protein hydrolysate was incorporated at different percentage (0%, 5%, 10%, 15% and 20%) in the batter. Oil uptake was conducted using Soxhlet method, while moisture content was conducted using gravimetric method according to AOAC, 2000. Result depicts that the reduction of oil uptake in fried seafood showed an increasing trend (6% to 32%) as the amount of incorporated protein hydrolysate was increased. However, the acceptable amount of incorporated protein hyrolysate was 10%. The water retained in the sample in 5% and 10% of incorporation were 33.5% and 32.9% while 15% and 20% incorporation had 16% and -5.15%, respectively.
 

Index Terms—frying, Alcalase enzyme, water retention, batter incorporation

Cite: Hau Eng Huan, Mohamad Khairi Zainol, and Zamzahaila Mohd Zin, "Effect of Freeze Dried Protein Hydrolysate from Yellowstripe Scad (Selaroides Leptolepis) in Reducing Oil Uptake in Fried Seafood Product," Journal of Advanced Agricultural Technologies, Vol. 4, No. 1, pp. 78-81, March 2017. Doi: 10.18178/joaat.4.1.78-81