Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Abstract

BACKGROUND Red fish meat (a by‐product of fillet processing from grass carp) is a rich source of good‐quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100–300 g kg−1) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2‐fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry

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

“…Water hydration capacity (WHC) was calculated by following the study of Nawaz, Xiong [20]. All values reported in the results are mean values of triplicates.…”

“…Lightness (L *), redness (a *) and yellowness (b *) were calculated in triplicates for each treatment. Texture was calculated following the methodology of Nawaz, Xiong [20] using a three bending point (HDP/3PB) probe by means of TA-XT2 plus texture analyzer (stable micro system, Surrey, UK). The following settings were applied for measuring textural parameters (hardness and fructurability): load cell of 5 kg, test speed was 1 mm/s, compression was made up to 70% and an auto trigger type was used.…”

Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage

“…Trout samples were judged for appearance (skin brightness of fillets) color (fillet color changes), odor (sour, rotten), texture (fingermark disappeared immediately or within the time), and general acceptance (average score of main attributes). The 5-point hedonic technique was applied, and the fish samples were scored with values included 1 (excellent), 2 (good), 3 (acceptable), 4 (moderate) and 5 (weak), suggesting by panelists composed of 10 evaluators were trained following Nawaz et al (2019).…”

Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan

“…Most of the potatoes in Pakistan are being used directly at domestic scale. In addition, potatoes are being used in food industries as a whole or a part of processing to make different food products such as noodles (Javaid et al ., ; Nawaz et al ., ), snacks (Nawaz et al ., ; Nawaz et al ., ), French fries, potato chips and potato powder (Ali et al ., ).…”