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Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks
Author(s) -
Nawaz Asad,
Xiong Zhouyi,
Li Qing,
Xiong Hanguo,
Irshad Sana,
Chen Lei,
Wang Pengkai,
Zhang Mongchao,
Hina Sundas,
Regenstein Joe M
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9845
Subject(s) - food science , chemistry , fillet (mechanics) , methionine , lightness , lysine , amino acid , biochemistry , materials science , physics , optics , composite material
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