Fat substitutes in ice cream: impact of tilapia and salmon oils on product properties

Currently, there is a strong emphasis on improving the nutritional quality of foods while simultaneously addressing environmental concerns and food waste. This study aimed to utilize by-products from tilapia and salmon filleting to produce oils, incorporating them into ice creams as substitutes for saturated fats. The oils were extracted through grinding, cooking, and centrifugation, followed by a refining process. They were then added to ice cream formulations at proportions of 0%, 2.5%, 5%, 7.5% and 10%, replacing cream. The chemical and physical properties of the ice creams were evaluated. The chemical composition analysis revealed significant differences in total solids and ash content for the formulation containing 10% fish oil compared to the control (0%). The addition of salmon oil contributed to the presence of eicosapentaenoic acid (EPA). The incorporation of oils did not alter the melting rate of the ice creams; however, the first melting drop occurred more quickly in the ice creams containing salmon oil compared to those with tilapia oil. Overrun was influenced by the lipid source and the substitution level, with the highest value recorded for the formulation with 10% tilapia oil. Color evaluation, an essential parameter for product acceptance, demonstrated significant variations. Fish oil can be produced from processing by-products, and fat substitution can influence the properties of ice cream.