The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T (0.0%), T (0.50%) and T (1.0%) and were stored under refrigerated (4±1 °C) conditions. A significant improvement was observed in the lipid oxidative stability and microbial quality of the products. Products packaged in T and T films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (log cfu/g) and FFA (% oleic acid). Higher (P < 0.05) sensory scores were also observed for the products packaged in T and T films. This study shows that application of a bioactive edible film incorporated with T. arjuna is an effective strategy in retarding the lipid oxidation and storage changes in meat products.

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This study evaluated the influence of the incorporation of salmon (Oncorhynchus tschawytscha) fish powder (SFP) into pasta production and the effect on pasta physicochemical attributes. Four replacement levels were tested (5%, 10%, 15% and 20%) together with a control pasta (100% semolina). The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, water absorption index, swelling index and colour and textural properties (firmness and extensibility) were analysed. The results demonstrated that pasta with SFP had increased protein (12.88-23.40%), lipid (0.46-7.20%), ash (0.39-0.57%) and energy (122.26-161.08 kcal) contents (P < 0.05), increased cooking time (6.30-8.30 min) and cooking loss (4.28-8.02%) compared with semolina control pasta. However, all pasta samples were in the acceptable range (8 g/100 g) for cooking loss. The addition of SFP resulted in significantly decreased swelling index (2.29-1.95), water absorption (105.46-81.62%) and firmness (3.13-1.16 N) (P < 0.05) whilst increasing resistance to uniaxial extension of pasta. Colour parameters indicated comparable brightness between the samples and higher redness values for enriched pasta. Thus, pasta fortified with SFP has the potential to be a technological alternative for the food industry to provide proteinenriched pasta.