Application of an optimum level of acidic extracted grass carp (Ctenopharyngodon idellus) gelatin as a fat replacer in low-fat milk cream development

The main objective of this study was to determine the optimum application level of acidic extracted grass carp (Ctenopharyngodon idellus) gelatin as a proteinbased fat replacer in the development of lowfat milk cream. A cream mixture consisting of fish gelatin at different concentrations (08%), milk cream, and cow milk was used to find the best formula for developing a lowfat milk cream. The optimization of the formula was based on the physicochemical and sensory properties of the prototypes using a mixture design model. Results showed that the crude protein content of the prototypes was increased by increasing fish gelatin concentration. However, the fat content was significantly reduced from 30% in the control to 12.5% in the lowfat sample with 8% fish gelatin. The highest values of freezethaw stability and water holding capacity were seen in the lowfat samples with 4% and 8% fish gelatin. The microstructural characteristics revealed that fish gelatin could cause smaller particles of oil globules compared to the fullfat cream. The lightness value was decreased significantly in the prototypes by increasing fish gelatin concentration, while the highest yellowness index was observed in the prototype with 8% fish gelatin. This study revealed the successful application of fish gelatin in lowfat milk cream at the level of 8%. At this level, the sensory attributes and texture properties were improved. This study noted that it is possible to develop a lowfat milk cream enriched fish gelatin as a novel functional ingredient with high nutritional values and potential health benefits.