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Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack


Citation

Shahmohammadi, Hamid Reza and Bakar, Jamilah and Abdul Rahman, Russly and Mohd Adzhan, Noranizan and Mirhosseini, Hamed (2016) Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack. Journal of Food Quality, 39 (1). pp. 45-53. ISSN 0146-9428; ESSN: 1745-4557

Abstract

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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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
DOI Number: https://doi.org/10.1111/jfq.12173
Publisher: Wiley Periodicals
Keywords: Corn-fish snack; Storage; Minced fish
Depositing User: Nabilah Mustapa
Date Deposited: 08 Jun 2016 01:15
Last Modified: 08 Jun 2016 01:15
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/jfq.12173
URI: http://psasir.upm.edu.my/id/eprint/16175
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