Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, ba...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2467 |
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| author | Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Sana Irshad Anam Zahra Shakeel Ahmed Mario Juan Simirgiotis Mirian Pateiro José M. Lorenzo |
| author_facet | Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Sana Irshad Anam Zahra Shakeel Ahmed Mario Juan Simirgiotis Mirian Pateiro José M. Lorenzo |
| author_sort | Asad Nawaz |
| collection | DOAJ |
| description | Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (<i>p</i> < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (<i>p</i> < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks. |
| first_indexed | 2024-03-10T06:33:36Z |
| format | Article |
| id | doaj.art-4f15fe5e8ac0402392c832589793e14e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:33:36Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4f15fe5e8ac0402392c832589793e14e2023-11-22T18:16:36ZengMDPI AGFoods2304-81582021-10-011010246710.3390/foods10102467Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based SnacksAsad Nawaz0Enpeng Li1Ibrahim Khalifa2Noman Walayat3Jianhua Liu4Sana Irshad5Anam Zahra6Shakeel Ahmed7Mario Juan Simirgiotis8Mirian Pateiro9José M. Lorenzo10Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, ChinaKey Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, ChinaFood Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, EgyptCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaSchool of Environmental Studies, China University of Geo Sciences, Wuhan 430074, ChinaIslamabad Campus, University Institute of Diet and Nutritional Sciences, University of Lahore, Islambad 45750, PakistanCampus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, ChileCampus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, ChileCentro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainSnack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (<i>p</i> < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (<i>p</i> < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.https://www.mdpi.com/2304-8158/10/10/2467cooking methodsfish meat snacksLF-NMRSEMprotein oxidation |
| spellingShingle | Asad Nawaz Enpeng Li Ibrahim Khalifa Noman Walayat Jianhua Liu Sana Irshad Anam Zahra Shakeel Ahmed Mario Juan Simirgiotis Mirian Pateiro José M. Lorenzo Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks Foods cooking methods fish meat snacks LF-NMR SEM protein oxidation |
| title | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
| title_full | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
| title_fullStr | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
| title_full_unstemmed | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
| title_short | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
| title_sort | effect of different processing methods on quality structure oxidative properties and water distribution properties of fish meat based snacks |
| topic | cooking methods fish meat snacks LF-NMR SEM protein oxidation |
| url | https://www.mdpi.com/2304-8158/10/10/2467 |
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