Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Food Science and Technology (Campinas)

Cristiane Rodrigues Pinheiro Neiva²  Thais Moron Machado²  Rubia Yuri Tomita²  Érika Fabiane Furlan²  Marildes Josefina Lemos Neto²  Deborah Helena Markowicz Bastos¹ 

[1] ,São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology LaboratorySantos SP ,Brazil

关键词: minced fish;    fish products;    fish crackers;    nutritional value;    acceptability;    peixe;    carne mecanicamente separada;    biscoito de pescado;    valor nutricional;    aceitabilidade;   

DOI  :  10.1590/S0101-20612011000400024

来源: SciELO

【 摘 要 】

This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a general level of acceptability of 90% for the MFCs and of 97% for the FFCs. Vacuum packaging maintained microbiological and physicochemical properties for a storage period of 180 days at room temperature.

【 授权许可】

CC BY   
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