Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Snacks
2.3. Expansion of Snacks
2.4. Physicochemical Properties
2.5. Pasting Properties
2.6. Measurement of Protein Oxidation
2.7. Microstructure of Snacks
2.8. Low-Field Nuclear Magnetic Resonance (LF-NMR) Analysis
2.9. Statistical Analysis
3. Results
3.1. Physiochemical Properties of Snacks
3.2. Textural Properties of Snacks
3.3. Pasting Properties of Snacks
3.4. Protein Carbonyl Content in Cooked Snacks
3.5. Microstructure of Snacks
3.6. LF-NMR Analysis of Snacks
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Samples | Frying | Baking | Microwave |
---|---|---|---|
Lightness (L *) | 79.40 ± 0.50 a | 85.69 ± 0.43 c | 83.40 ± 0.32 b |
Redness (a *) | 5.93 ± 0.17 c | 3.32 ± 0.21 a | 3.97 ± 0.25 b |
Yellowness (b *) | 17.38 ± 0.16 b | 13.85 ± 0.34 a | 16.83 ± 0.19 a,b |
Samples | Peak Viscosity (RVU) | Trough Viscosity (RVU) | Breakdown Viscosity (RVU) | Final Viscosity (RVU) | Setback (RVU) | Temperature (°C) |
---|---|---|---|---|---|---|
Baking | 328 ± 30.50 b | 245 ± 20.50 b | 83 ± 22.50 b | 549 ± 30.22 c | 304 ± 25.50 b | 95.25 ± 0.09 a,b |
Microwave | 237 ± 10.61 a,b | 221 ± 0.50 a | 16 ± 9.50 a | 442 ± 14.50 b | 221 ± 09.69 a | 95.00 ± 0.04 b |
Frying | 217 ± 12.80 a | 200 ± 0.50 a | 17 ± 5.50 a | 408 ± 14.50 a | 208 ± 10.22 a | 94.65 ± 0.50 a |
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Nawaz, A.; Li, E.; Khalifa, I.; Walayat, N.; Liu, J.; Irshad, S.; Zahra, A.; Ahmed, S.; Simirgiotis, M.J.; Pateiro, M.; et al. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods 2021, 10, 2467. https://doi.org/10.3390/foods10102467
Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Irshad S, Zahra A, Ahmed S, Simirgiotis MJ, Pateiro M, et al. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods. 2021; 10(10):2467. https://doi.org/10.3390/foods10102467
Chicago/Turabian StyleNawaz, Asad, Enpeng Li, Ibrahim Khalifa, Noman Walayat, Jianhua Liu, Sana Irshad, Anam Zahra, Shakeel Ahmed, Mario Juan Simirgiotis, Mirian Pateiro, and et al. 2021. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks" Foods 10, no. 10: 2467. https://doi.org/10.3390/foods10102467