Freeze drying is known as the excellent drying method for heat sensitive food products. On this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze-dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.
Seafood stands out as an important protein source for human nutrition. Providing food safety, increasing food production and processing, preventing nutrient losses, preserving the quality of food, and extending shelf life have gained importance. Thus, the use of food additives has been a technological must. Turmeric (Curcuma longa L., Zingiberaceae) is obtained from the root of the Curcuma longa plant, a fiber plant from the ginger family. It is a plant with polyphenolic effects. Curcumin (diferuloylmethane) is the most active ingredient of turmeric. It has an antioxidant effect. Turmeric has been found to have anti-inflammatory, anticarcinogenic, and antiatherogenic effects. Turmeric is used in smoked meats, pickles and some cakes, seafood, fish soup and other soups, rice, cold cuts, and various vegetable dishes. Turmeric has a very important role in maintaining the nutritional quality of seafood products, extending the shelf life with its antioxidant and antimicrobial effect, increasing the attractiveness of seafood by adding color and flavor and obtaining healthy products.
It is well-known fact that developing technology has contributed to life standards. As technology has made time valuable, the concept of time has been foregrounded in life, then which has highlighted economical use of time. Since people has tended to consume catering food the time spent for preparing food has gained importance in private and professional life. The most significant phases in catering are providing raw material and preventing microbiological contamination, physical and chemical decomposition while transforming raw materials into foods. The preconditions of these are personal hygiene and full application of freezing-cooling systems. The raw material which adaptation is the easiest to catering technology is seafood. As they have very easy preparation by eviscerating and filleting, technologies used for meat products (such as sausage and salami) can also be used for seafood.
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