Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Netto, João de Paula Cortez; Filho, Paulo Roberto Campagnoli de Oliveira; Lapa‐Guimarães, Judite; Viegas, Elisabete Maria Macedo

doi:10.1590/1678-457x.6395

Cited by 19 publications

(16 citation statements)

References 18 publications

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“…The conger eel snack was slightly darker, as it contained much skin, especially as the fish meat content increased, but the color score for the conger eel snack evaluated by the panelists showed no significant difference (p>0.05) as fish meat content varied. In the sensory evaluation of snacks made with tilapia in Brazil, the color of snacks darkened as the fish meat content increased, and the overall color score was lower in snacks with higher fish meat content [20]. Our results and the results for the tilapia snack may have differed due to differences in the human evaluators' diet culture.…”

Section: Sensory Evaluationcontrasting

confidence: 53%

Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics

Jung¹,

Min²,

Lee³

et al. 2018

JFNR

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Fish snacks were prepared by adding starch, gelatin and oligosaccharide. Among the snacks with fish meat contents of 50, 60 and 70%, the salmon-70 and the conger-70 snacks (70% fish meat) received the highest score in sensory evaluation. The hardness of the snacks containing 50% or higher fish meat content tended to increase as the amount of added starch increased. The protein content of the salmon-70 snack was 32.4%, and for the conger-70 snack, it was 38.6%; salmon-70 snack (16.4%) contained more lipids than conger-70 snack (10.5%). The acid value (AV) and peroxide value (PV) of the fish snacks with high lipid contents increased with storage period. PV did not exceed the standard value during the storage period when applying the Codex standard for the seasoning dried laver. During the storage, the volatile basic nitrogen of the snacks was almost unchanged. Fatty acid composition of the salmon-70 snack containing only salmon frame, which was composed of 40% oleic acid, 16.4% linoleic acid, and 4.3% and 7.3% EPA and DHA, respectively. In the conger-70 snack, oleic acid (23.6%) and DHA (22.8%) were highest among the fatty acids, followed by palmitic acid (16.4%) (which the saturated fatty acid) and EPA, by 9.2%.

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Section: Sensory Evaluationcontrasting

confidence: 53%

Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics

Jung¹,

Min²,

Lee³

et al. 2018

JFNR

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“…Una alternativa tecnológica para este molusco podría ser la extrusión, proceso que mediante presión y calor ha logrado expandir cereales, tubérculos y oleaginosas, de importancia comercial por su contenido de proteínas y almidón (Camacho-Hernández et al, 2014;Maskus & Arntfield, 2015). Así mismo, se busca la posibilidad de adaptación de esta tecnología para el elaborar productos extrudidos a base de especies de origen marino (Cortez-Netto, Campagnoli-De Oliveira, Lapa-Guimarães, & Villegas, 2014;Noorakmar, Cheow, Norizzah, Mohd-Zahid, & Ruzaina, 2012;Murphy et al, 2003) como el calamar, con la ventaja de ofrecer alimentos de mayor valor biológico (VB) asociado su digestibilidad proteica (moluscos VB = 81%) comparado con los cereales (VB = 59% maíz y 65% trigo) (Cardellá-Rosales et al, 2007), de uso común en este tipo de alimentos. El efecto del proceso de extrusión sobre las propiedades físicas de botanas expandidas elaboradas a partir de harinas de calamar gigante (Wianecki, 2007) y especies de pescado (Choudhury, Chakraborty, & Chaudhuri, 2014;Noorakmar et al, 2012;Cortez-Netto et al, 2014;Murphy et al, 2003;Noorakmar et al, 2012), ha demostrado que se pueden obtener productos extruidos con propiedades físicas aceptables y competitivas comercialmente.…”

Section: Introductionunclassified

“…Para considerar que una matriz logra la expansión durante el proceso de extrusión, esta deberá presentar un índice de expansión (diámetro del alimento/diámetro de salida del extrusor) ≥ 1,5, según Harper andClark (1979) y Delgado-Nieblas et al (2015). Botanas a base de mezclas de almidón más harinas de cangrejo (Murphy et al, 2003), pescado dorado (Cortez-Netto et al, 2014), tilapia roja (Noorakmar et al, 2012), camarón (Choudhury et al, 2014), pescado-calamar (Wianecki, 2007), han mostrado pobre capacidad de expansión (<1,5), debido a las altas proporciones (>30%) de proteína animal (Choudhury et al, 2014;Murphy et al, 2003). Por ello, para reducir este comportamiento se sugiere combinar dichos productos con diferentes fuentes y proporciones de almidón, principalmente papa:maíz (>70%) (Noorakmar et al, 2012), asi como la optimización de las condiciones del proceso de extrusion (Delgado-Nieblas et al, 2015;Escalante-Aburto et al, 2014).…”

Section: Introductionunclassified

Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas

Valenzuela-Lagarda

Gutiérrez‐Dorado

Pacheco‐Aguilar

et al. 2016

CyTA - Journal of Food

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El calamar gigante (Dosidicus gigas) es de interés comercial como fuente de proteína, y presenta potencial para el desarrollo de productos alimenticios listos para consumir, entre las que se encuentran las botanas expandidas por extrusión (BEE). El objetivo fue determinar el efecto de las condiciones del proceso de extrusión sobre las propiedades fisicoquímicas de BEE elaboradas con 40% de harina de calamar (HC) y 60% de mezclas de harinas de papa (HP)/maíz (HM) en relación (p/ p) 10/50, 30/30 y 50/10. Los mejores valores de índice de expansión (2,87), densidad aparente (0,14 g/cm 3), firmeza (7,22 N), índice de solubilidad (27,76%) y de absorción (5,64 g H 2 0/g muestra) en agua, fueron obtenidos con la mezcla de mayor contenido de harina de papa. Se concluye que es posible elaborar botanas expandidas listas para consumir a partir de harina de calamar, ricas en proteína (>40%) y con buenas propiedades fisicoquímicas. Expanded snacks based on squid, corn and potato flours mixtures: Effect of the extrusion variables on the physicochemical properties

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“…In studies [10--13], which confirmed the prospects and relevance of this area, developed snacks, which included offals of processing hydrobionts and ones from brewing industries. In [10], technology for fish crackers from minced tilapia, corn flour and starch was obtained, in [11] --functional extruded snacks using shrimp powder, in [12] --extruded fish and corn snacks, in [13] --malt grains were added to the extruded snacks.…”

Section: Introductionmentioning

confidence: 99%

Development of an Extruded Potato Snack Using Recycled Materials

Аксенова

Куликова

2020

KLS

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The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.

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Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Cited by 19 publications

References 18 publications

Processing of Salmon (<i>Salmo salar </i><i>L.</i>) and Conger eel (<i>Conger myriaster</i>) Snacks and Their Quality Characteristics

Processing of Salmon (<i>Salmo salar </i><i>L.</i>) and Conger eel (<i>Conger myriaster</i>) Snacks and Their Quality Characteristics

Botanas expandidas a base de mezclas de harinas de calamar, maíz y papa: efecto de las variables del proceso sobre propiedades fisicoquímicas

Development of an Extruded Potato Snack Using Recycled Materials

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