Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack
To investigate the effect of minced fish incorporation on storage stability of a puffed corn-fish snack, treatments including 15% silver carp (Hypophthalmichthys molitrix) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values (PVs) of treatments incr...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley Periodicals
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16175/1/Studying%20the%20effects%20of%20fish%20muscle%20incorporation%20on%20storage%20stability%20of%20a%20novel%20corn-fish%20snack.pdf http://psasir.upm.edu.my/id/eprint/16175/ http://onlinelibrary.wiley.com/doi/10.1111/jfq.12173/abstract |
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| Summary: | To investigate the effect of minced fish incorporation on storage stability of a puffed corn-fish snack, treatments including 15% silver carp (Hypophthalmichthys molitrix) meat and 85% corn (seasoned and unseasoned) were produced by a twin screw extruder. The peroxide values (PVs) of treatments increased (P < 0.05) with storage time and reached a peak in the 12th week, then the values declined following a quadratic model. The fish was the least significant factor (P < 0.05), meaning that incorporation of minced fish slightly affected the PV. Conversely, the seasoning was the most significant factor (P < 0.05) followed by storage time. The total volatile base nitrogen and free fatty acid concentration of treatments increased linearly during storage. No significant difference (P > 0.05) was found for crispiness and color. Also, no microbial growth was observed during storage. The storage stability of the seasoned corn-fish snack and the control was obtained 28 and 33 weeks, respectively. |
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