Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake.

Although pork fat provides a good flavor to food, it is associated with the development of cardiovascular diseases and obesity. In our study, cod protein-stabilized and casein-stabilized high internal phase emulsions (HIPEs) were applied as substitutes for pork fat to create healthy surimi products. The effect of replacement amount (10%, 30%, 50%, and 70% of pork fat) on the rheology and differential scanning calorimetry of fish cake paste, as well as the texture quality, moisture distribution, and microstructure of fish cakes (FCs), were studied. The addition of HIPEs significantly improved the tenderness and whiteness of FCs. Gel strength was balanced after adding appropriating HIPEs, which was revealed by storage modulus and loss modulus values of fish cake pastes. The addition of HIPEs improved the distribution of water and oil in FCs and increased the binding ability of protein and water to ensure that the gel network structure can better "capture" water and oil, resulting in similar gel strength with a tender and healthier FCs. Under the same replacement amounts, there were some differences in the texture quality of FCs with different HIPEs, which might be caused by differences in the water content and texture of the two kinds of HIPEs. • High internal phase emulsions (HIPEs) could replace pork fat to prepare fish cakes. • Gel network of fish cake with HIPEs could better "capture" water and oil. • Fish cakes with casein and cod protein HIPEs showed a bit of textural difference. [ABSTRACT FROM AUTHOR]