Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake

ABSTRACT

The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fried fish cake. The addition of gim flakes at 1%, 2%, and 3% (w/w) in fried fish cake reduced the salt content by 13%, 15%, and 18%, respectively. Fried fish cakes prepared with gim flakes demonstrated lower fat and sodium content and higher protein, phenolic content, and antioxidative properties. The results of these studies demonstrated that the beneficial value and overall quality of fried fish cake can be improved through the addition of gim.

KEYWORDS:

• Sea vegetable
• flake
• fried fish cake
• functional food

Acknowledgments

Financial support from OSU Surimi School (Astoria, OR) is highly appreciated. Thanks to the Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Practical Application

Sea vegetable (Porphyra yezoensis : gim) flakes showed their effectiveness in sodium reduction and improved the nutritional, textural, and sensorial quality in fried fish cake. The fried fish cake can be manufactured with the addition of gimflakes, as gim reduced sodium/fat and increased proteins/antioxidativepolyphenol.

Additional information

Funding

The work was supported by the Center of Excellence in Food Science and Innovation, Faculty of Science and Technology, Thammasat University and OSU Surimi School, Astoria, OR.