Fat blocking roles of fish proteins in fried fish cake

This study evaluated the physicochemical properties of fried surimi gel formulated with konjac glucomannan (KJ) and coated with surimi slurry coating. When 0.25% KJ and 0.5% KJ were combined with surimi slurry coating, total fat content was reduced by 33.59% and 62.57%, respectively, compared to the control. The results suggested that hydrophilic compounds (konjac and sugar/sorbitol in surimi) possibly played a significant role in repelling fat...