Abstract ▼ AI-Helper

This study investigates the feasibility of baked fish cake products with improved functionality and preference. Fish cakes were prepared with red pepper powder (0, 1, 2, 3, and 4% of the total ingredients). In the prepared fish cakes, the total contents of polyphenol and flavonoid, the DPPH–ABTS+ ra...

This study investigates the feasibility of baked fish cake products with improved functionality and preference. Fish cakes were prepared with red pepper powder (0, 1, 2, 3, and 4% of the total ingredients). In the prepared fish cakes, the total contents of polyphenol and flavonoid, the DPPH–ABTS+ radical scavenging activity, and the reducing power increased with an increase in the amount of red pepper powder. The moisture content showed no significant difference, the pH, L* value, hardness, cohesiveness, gumminess, chewiness, and adhesiveness among the red pepper addition groups were decreased with an increase in the amount of red pepper powder added, whereas a* value, b* value up to 3% added were increased. The electronic nose analyzed the volatile compounds of red pepper, and the result of electronic tongue analysis, sourness and saltiness were increased as the amount of red pepper powder added. In the sensory evaluation, the taste and overall preference were significantly higher for the fish cakes containing 2% red pepper powder. These findings indicate that adding red pepper powder had positively affects the antioxidant activity and quality characteristics of fish cakes. Our results can be applied as data for manufacturing other fish cake bakery products.