e-journal

Studying The Effects Of Fish Muscle Incorporation On Storage Stability Of A Novel Corn-Fish Snack

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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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Ketersediaan

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Informasi Detail

Judul Seri

Journal of Food Quality

No. Panggil

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Penerbit

: Wiley Periodicals., 2016

Deskripsi Fisik

Journal of Food Quality 39 (2016) 45–53

Bahasa

English

ISBN/ISSN

17454557

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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