Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties

Sustainability

JoseM. Lorenzo¹  Abdullah²  Noman Walayat³  Ibrahim Khalifa⁴  Shakeel Ahmed⁵  MarioJuan Simirgiotis⁵  Enpeng Li⁶  Asad Nawaz⁶  Sana Irshad⁷  Madad Ali⁸ 

[1] Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China;Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, Egypt;Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Campus Isla Teja 5090000, Valdivia, Chile;Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China;School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, China;School of Public Affairs, University of Science and Technology of China, Hefei 230026, China;

关键词: whole fish powder;    baked snacks;    LF-NMR;    SEM;    zero waste;   

DOI  :  10.3390/su13116010

来源: DOAJ

【 摘 要 】

Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p < 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.

【 授权许可】

Unknown