Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties
Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated...
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| Format: | Article |
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Universiti Putra Malaysia
2023
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| _version_ | 1817927541467381760 |
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| author | Mohamed, Abdulrahim Abubakar Mohammad Rashedi, Ismail Fitry Rozzamri, Ashari Bakar, Jamilah |
| author_facet | Mohamed, Abdulrahim Abubakar Mohammad Rashedi, Ismail Fitry Rozzamri, Ashari Bakar, Jamilah |
| author_sort | Mohamed, Abdulrahim Abubakar |
| collection | UPM |
| description | Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment. |
| first_indexed | 2024-12-09T02:20:05Z |
| format | Article |
| id | upm.eprints-108028 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:20:05Z |
| publishDate | 2023 |
| publisher | Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-1080282024-09-26T04:01:39Z http://psasir.upm.edu.my/id/eprint/108028/ Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties Mohamed, Abdulrahim Abubakar Mohammad Rashedi, Ismail Fitry Rozzamri, Ashari Bakar, Jamilah Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment. Universiti Putra Malaysia 2023 Article PeerReviewed Mohamed, Abdulrahim Abubakar and Mohammad Rashedi, Ismail Fitry and Rozzamri, Ashari and Bakar, Jamilah (2023) Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties. International Food Research Journal, 30 (4). pp. 1027-1039. ISSN 1985-4668; ESSN: 2231-7546 http://ifrj.upm.edu.my/ifrj-2023-30-issue-4.html 10.47836/ifrj.30.4.19 |
| spellingShingle | Mohamed, Abdulrahim Abubakar Mohammad Rashedi, Ismail Fitry Rozzamri, Ashari Bakar, Jamilah Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title | Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title_full | Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title_fullStr | Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title_full_unstemmed | Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title_short | Foam-mat dried japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties |
| title_sort | foam mat dried japanese threadfin bream nemipterus japonicus powder with methyl cellulose as the foaming agent physicochemical and functional properties |
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