Asad Nawaz1, Zhouyi Xiong2, Qing Li2, Hanguo Xiong1, Sana Irshad3, Lei Chen1, Pengkai Wang1, Mongchao Zhang1, Sundas Hina4, Joe M Regenstein5. 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China. 2. Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China. 3. School of Environmental Studies, China University of Geo Sciences, Wuhan, China. 4. Department of Food Science and Technology, Government College, Woman University, Faisalabad, Pakistan. 5. Department of Food Science, Cornell University, Ithaca, NY, USA.
Abstract
BACKGROUND: Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg-1 ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS: The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2-fold compared with the control) with increasing RFM content. CONCLUSION: The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties.
BACKGROUND: Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg-1 ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS: The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2-fold compared with the control) with increasing RFM content. CONCLUSION: The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties.