Abstract
Surimi is the concentrated myofibrillar protein extracted from fish. In this study, surimi prepared from Nemipterus species of fish was dried by two methods such as freeze drying and oven drying and was pulverized and sieved. The maida to bake chocolate flavoured cakes was replaced at 10% with freeze dried surimi powder (FDS) and oven dried surimi (ODS) powder separately. The aim of the study was to analyse the functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus Species. The functional characteristics of the ingredients and cakes were analysed by Fourier Transform Infrared Spectroscopy and assignments of the peaks were assigned. The presence of shifts of peak around 1550 cm−1 in cakes as compared to the ingredients suggested a change in protein structure. FTIR spectra of ingredients and cake indicated the changes in protein structure in the cakes, probably due to the exposure of cakes to higher temperature during baking. Scanning electron microscopic images of control cake, cake incorporated with 10% FDS powder and cake incorporated with 10% ODS powder revealed the presence of large number of pores in all the cakes. FDS cakes had higher number of micro-pores than control and ODS cakes. Evenness in structure was higher in control cake than FDS and ODS cakes.
Similar content being viewed by others
References
Al-Mahsaneh A, Aljarrah M, Rababah T, Alu’datt M (2018) Using MR-FTIR and texture profile to track the effect of storage time and temperature on pita bread staling. J Food Qual pp 1–9
Gokulakumar B, Narayanaswamy R (2008) Fourier transform – infrared spectra (FT-IR) Analysis of root rot disease in sesame (Sesamum indicum). Rom J Biophys 18(3):217–223
Hwang HJ, Choi SY, Lee SC (2013) Preparation and quality analysis of sodium-reduced fried fish cakes. Prev Nutr Food Sci 18(3):222–225
Jongsutjarittam N, Charoenrein S (2013) Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. Carbohyd Polym 97(2):306–314
Lin M, Hong T, Hongshun Y, Bao Y, Hongliang L (2017) Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids 69:440–449
Majumdar A, Chowdhury S, Dora KC, Nath S, Mondal K (2017) Physico-chemical properties and proximate composition of surimi powder from Tilapia (Oreochromis mossabicus). J Agric Eng Food Technol 4:38–41
Marina AM, Nurhanan AR, Ishak W, Rosli W, Ain ON (2016) Physical properties and microstructure of butter cake added with Persea americana puree. Sains Malays 45(7):1105–1111
Meenachi B (2016) Preparation of fish protein powder from low value freshwater fish. Master’s thesis submitted to the Tamil Nadu Fisheries University, Nagapattinam
Okada M (1992) History of surimi technology in Japan. In: Lanier TC, Lee CM (eds) Surimi technology. Marcel Dekker Inc, New York, pp 3–21
Shyu YS, Sung WC (2010) Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. J Mar Sci Technol 18(6):895–900
Syahariza Z, Man Y, Selamat J, Bakar J (2005) Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy. Food Chem 92(2):365–371
Venugopal V (1995) Methods for processing and utilization of low costfishes: a critical appraisal. J Food Sci Technol 32(1):1–12
Acknowledgements
The authors wish to thank the Vice-Chancellor, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam for providing facilities to carry out this research.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Nicy, A.B., Velayutham, P., Ganesan, P. et al. Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus species. J Food Sci Technol 58, 4344–4348 (2021). https://doi.org/10.1007/s13197-020-04914-4
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04914-4