Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko

Vilca-Cáceres, Vilma Amalia; Gómez-Pacco, Norka Lisett; Callo, Wendy del Rosario Vargas

doi:10.36610/j.jsars.2020.110200153

Cited by 2 publications

(3 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Taking into account the rationale for dry flour breading, gluten-free extruded flakes were chosen, as well as rice flour, which has a neutral smell and taste (Table 2). The appropriate selection of dry breading was justified from a number of scientific studies [11,12]. Thus, scientists who used a combination of rice flour with flour from beans or dry celery roots only added a specific taste, leaving traditional flavors.…”

Section: Discussion Of Results Of the Study Of Technological Paramete...mentioning

confidence: 99%

See 1 more Smart Citation

Development of technology of snacks with different types of breading for fast food enterprises

Andrieieva¹,

Колеснікова²,

Grinchenko³

et al. 2022

EEJET

View full text Add to dashboard Cite

The object of this study is snack technologies for various types of gluten-free breading for "Fast food" ERI format. It has been determined that snacks are gaining more and more demand in restaurants of the "Fast food" format. From the point of view of a balanced diet, snack products for fast food are rich in cholesterol with increased amounts of sugar, salt, and gluten protein. In the course of technological testing, components for dry breading were selected: rice flour, extruded oatmeal and corn flakes, sesame seeds. For the manufacture of snacks, the main raw material was chosen – shrimp meat, poultry, soft cheese "Brie". To give the snacks more refined and rich tastes, spices were used: turmeric and ground paprika. For the most part, the technologies are designed for freezing and subsequent heat treatment (deep-frying). According to this, the specificity of the development of two-layer breading was investigated, namely the development of the "Klyar" semi-finished product and dry breading. The composition of the "Klyar" semi-finished product includes cold-swollen starch "Cold Swell", which is able to quickly swell and form a colloidal suspension. Due to the functional properties of starch "Cold Swell", the cycle "freezing – heat treatment" took place without significant heat loss. With a starch content of 3.5 % in the breading composition, during their cutting, homogeneity of the main product and breading was observed. Carrying out technological testing, it was determined that the starch content is 3.5 %, the losses during heat treatment are up to 8.0 %, thereby confirming that the properties of starch do not only bind but also hold moisture. During the study of microbiological indicators, it was determined that frozen snacks are capable of withstanding long-term storage for up to 90 days at a temperature of 18...– 24 °C.

show abstract

Section: Discussion Of Results Of the Study Of Technological Paramete...mentioning

confidence: 99%

“…But in other works [11,12], a new range of gluten-free breading is proposed, namely with the use of bean flour. However, rice flour was added to the composition, as well as dry powders from celery roots, parsley, thereby complementing the taste preferences of the product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology of snacks with different types of breading for fast food enterprises

Andrieieva¹,

Колеснікова²,

Grinchenko³

et al. 2022

EEJET

View full text Add to dashboard Cite

show abstract

“…Los productos pesqueros reestructurados son elaborados a partir de músculo picado de pescado (MPP) y/o surimi, los cuales son formulados con ingredientes y sometidos a tratamientos térmicos que definen la textura y las propiedades gelificantes, además, permiten la creación de nuevos productos innovadores y atractivos (Añorve Saltaverde et al, 2019;Vilca-Caceres et al, 2020). El MPP es visto como un producto menos refinado comparado con el surimi debido a que el MPP retiene componentes que ocasionan inestabilidad como enzimas, lípidos y pigmentos, que conllevan a diferencias en el sabor y textura frente al surimi (concentrado de actina y miosina) (Hall, 2010).…”

Section: Productos Reestructurados De Pescadounclassified

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Florez-Jalixto

Roldán-Acero

2021

Rev. investig. altoandin.

View full text Add to dashboard Cite

Trout was introduced in our country in 1928 and managed to adapt to the freshwater ecosystems of the Peruvian highlands. It currently represents the economic livelihood of many micro and small-scale fish farmers, together with medium and large companies in regions such as Puno, Pasco, Huancavelica and Junín, whose growth in recent years has been considerable. The 71.98% of this resource was destined for consumption in its fresh state and only 28.02% was processed as frozen, which shows the lack of diversification of value-added products in the production chain of this sweet aquaculture species, together with a shortage of research. Therefore, the purpose of this research was to compile the latest studies, carried out in different countries, related to the processing of this species because it is an excellent raw material due to its nutritional value and techno-functional characteristics. The research work collected covered the use of traditional methods and technologies such as marinating, salting, drying, and smoking, as well as innovative restructuring processes applied to trout minced muscle and filleting by-products. These investigations found that the different food products were differentiated by their physical and sensory attributes, techno-functional properties, shelf life and/or preparation. With this review, we hope to contribute to the triple helix model focused on this resource, from and for the Andes, to promote its sustained production, productive chain, and food security for the inhabitants of the Andean regions.

show abstract

Calidad nutricional y niveles de aceptabilidad de productos innovados con base a pescado: empanizados y kamaboko

Cited by 2 publications

References 33 publications

Development of technology of snacks with different types of breading for fast food enterprises

Development of technology of snacks with different types of breading for fast food enterprises

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

Contact Info

Product

Resources

About