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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1825945764934713344 |
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| author | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzhan, Noranizan Mirhosseini, Hamed |
| author_facet | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzhan, Noranizan Mirhosseini, Hamed |
| author_sort | Shahmohammadi, Hamid Reza |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:36:33Z |
| format | Article |
| id | upm.eprints-16175 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:36:33Z |
| publishDate | 2016 |
| publisher | Wiley Periodicals |
| record_format | dspace |
| spelling | upm.eprints-161752016-06-08T01:15:17Z http://psasir.upm.edu.my/id/eprint/16175/ Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzhan, Noranizan Mirhosseini, Hamed 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. Wiley Periodicals 2016-02 Article PeerReviewed application/pdf en 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 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 http://onlinelibrary.wiley.com/doi/10.1111/jfq.12173/abstract 10.1111/jfq.12173 |
| spellingShingle | Shahmohammadi, Hamid Reza Bakar, Jamilah Abdul Rahman, Russly Mohd Adzhan, Noranizan Mirhosseini, Hamed Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title | Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title_full | Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title_fullStr | Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title_full_unstemmed | Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title_short | Studying the effects of fish muscle incorporation on storage stability of a novel corn-fish snack |
| title_sort | studying the effects of fish muscle incorporation on storage stability of a novel corn fish snack |
| url | 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 |
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