Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks

Abstract

Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

“…Therefore, cooking method and parameters should be adapted to each raw material for optimal quality of cooked products. Nawaz et al [ 18 ] evaluated the effect of various cooking methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidation of fish meat-based snacks. The findings suggest the endorsement of baking and microwave cooking for obtaining quality, safe and healthy snacks.…”

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

“…According to Bechtel et al [ 40 ], the most ideal color for fried products was a light brown color, depending on the food type. The golden color of fried crusts appeared due to the Maillard reaction on the surfaces of the fish fillets [ 41 , 42 , 43 ]. Thus, the application of deep-frying is among the factors responsible for color properties in fish nuggets.…”

“…Because the absorbed oil is not strongly connected to the nugget structures, more TEF can be detected at all time points. In fish-meat-based snacks, frying was shown to have less tight and immobilized water, whereas baking had a lot of bound water [ 43 ].…”

Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species

“…As a consequence, it might help to reduce DNA degradation mediated by reactive oxygen species (ROS), which could be found in meat subjected to heat. These active species are able to attack the cellular compositions including DNA [ 41 , 42 ]. Consequently, the astaxanthin retained might exhibit the preventive effect against ROS-induced DNA damage [ 42 , 43 ].…”