Citation
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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Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/jfq.121...
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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 |
| Statistic Details: | View Download Statistic |
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