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Potato protein powder finds use in clean label seafood patty formulations.

Potato powder is a clean label ingredient which could provide functional benefits as a replacement for other functional ingredients in seafood patty formulations. Once a clean label ingredient has been identified, it is necessary to evaluate its performance.

Scientists at Oregon State University wanted to compare the texture, color, oxidation. water-holding capacity and cook yield of simulated fish burger and crab cake formulations containing potato powder, pea starch or tapioca starch. They found that commercial potato powder can replace pea starch or tapioca starch without negatively affecting product attributes.

First, the researchers prepared seven samples containing: mince, 5% oil, 1% salt and powder[??] commercial potato powder, pea starch or tapioca starch. These were added at 5% or 10% concentrations: 5% for fish burgers and 10% for crab cakes. A control didn't contain any of the ingredients.

The scientists froze the prepared patties, which were then vacuum-packed and subjected to several freeze-thaw cycles. A freeze-thaw cycle was defined as 24 hours of freezing at -18 C and thawing for 24 hours at 5 C. The researchers measured oxidation, cooked patty texture and color for each formulation at 0, 3, 6 and 12 freeze-thaw cycles. In addition, raw weight and cooked weight were recorded to calculate processing yield.

Texture values[??] breaking force and penetration distance[??] of the 5% samples were not significantly different during 12 freeze-thaw cycles. At 10% concentrations, breaking force values for the commercial potato powder tended to be lower. However, penetration distance values were similar, which indicated that the elasticity of the fish cake was unaffected.

Water-binding capacity for the commercial powder at 5% and 10% concentrations was significantly higher in both raw and cooked form than in both pea starch and tapioca starch. The reduced breaking force values for the commercial powder sample may be related to its increased water-holding capacity.

The scientists also found that color, TBARS and cooked yield were minimally affected by the added ingredients in all samples. The commercial potato powder significantly improved the percentage of bound water, which could be an asset in certain formulation applications.

Further information. Jae Park, Oregon State University Seafood Laboratory, 2001 Marine Dr., Suite 253, Astoria, OR 97103; phone: 503-325-4531; email: surimiman1@yahoo.com.

Please Note: Illustration(s) are not available due to copyright restrictions.

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Author:Park, Jae
Publication:Emerging Food R&D Report
Date:Apr 1, 2019
Words:377
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