Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Neiva, Cristiane Rodrigues Pinheiro; Machado, Thais Moron; Tomita, Rúbia Yuri; Furlan, Érika Fabiane; Neto, Marildes Josefina Lemos; Bastos, Deborah Helena Markowicz

doi:10.1590/s0101-20612011000400024

Cited by 45 publications

(55 citation statements)

References 16 publications

(25 reference statements)

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“…According to Juárez et al (2012), the fat has an important role in the acceptability of a meat; in addition to being associated with flavor, tenderness and juiciness, fat provides the lubrication between the muscle fibers, increasing the perception of tenderness and juiciness in the meat. Veit et al (2012) and Neiva et al (2011) also found high acceptability rates in products developed from fish.…”

Section: Sensory Analysismentioning

confidence: 94%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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In Brazil, fish are sold in retail fresh or frozen, whole, or gutted. To increase consumption, convenient products with good sensory attributes should be offered. The objective of this study was to develop and characterize, through physicochemical, microbiologica, and sensory traits, a fresh sausage of tambaqui fish (Colossoma macropomum). Three formulations, with different percentages of fat (0, 4.5, and 9%) were developed. To determine shelf life, samples of the products were refrigerated at 4 ºC for 12 days and microbiological analyses were performed on days 0, 3, 7, and 12. Analyses of centesimal composition, shear force, cooking weight loss, and water-holding capacity were carried out. The shelf life of the fresh sausages was estimated at 7 days of storage. The sensory attributes evaluated were aroma, color, flavor, succulence, texture, and overall appearance. All treatments showed high acceptance rates, above 80%. The treatment with 9% fat showed the highest mean values in the evaluated attributes, with 86.6%, 83.4%, 92%, 88.2%, 87.2%, and 85.8% for aroma, color, flavor, succulence, texture and overall appearance, respectively. The centesimal composition of the treatments showed the following variations in g.100 g RESUMONo Brasil, a comercialização de peixes é realizada com o produto fresco ou congelado. Para se conseguir o aumento de consumo, se faz necessário oferecer produtos de conveniência e com valor agregado. Produtos processados possuem atributos sensoriais diferenciados além de facilidade no preparo. O objetivo deste trabalho foi elaborar e caracterizar, através de análises físico-químicas, microbiológicas e sensoriais, um embutido a base de tambaqui (Colossoma macropomum). Foram desenvolvidas três formulações, que distinguiam entre si com relação ao percentual de gordura: 0%, 4,5% e 9%. Para determinação da vida de prateleira, amostras dos produtos foram armazenadas sob refrigeração 4 °C por 12 dias e realizaram-se análises microbiológicas nos dias 0, 3, 7 e 12. Foram realizadas análises de composição centesimal, força de cisalhamento, perda de peso por cocção e capacidade de retenção de água. Os atributos sensoriais avaliados foram aroma, cor, sabor, suculência, textura e aparência global. Todos os tratamentos apresentaram altos índices de aceitação, acima de 80%, porém, o tratamento com 9% de gordura apresentou as maiores medias nos atributos avaliados, 86,6%, 83,4%, 92%, 88,2%, 87,2%, e 85,8% respectivamente para aroma, cor, sabor, suculência, textura e aparência global. A composição centesimal dos tratamentos apresentou as seguintes variações em g.100 g -1 : umidade 72,73 a 68,82; proteína 18,85 a 18,90; lipídeos 2,90 a 8,33 e cinza 3,86 a 4,20. A força de cisalhamento oscilou de 5,92 a 8,14 N; a capacidade de retenção de água variou de 71,83 a 74,71% e a perda de peso por cocção de 24,21 a 26,59%.Termos para indexação: Pescado; linguiça; vida de prateleira; sensorial.

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Section: Sensory Analysismentioning

confidence: 94%

Development and Characterization of a Tambaqui Sausage

et al. 2015

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“…Okraku-Offei (1974) produced crackers using different fish species and showed that drying crackers changed the moisture content by 8-10%. Neiva et al (2011) produced fish crackers using minced fish of two different fish species by way of frying and microwave cooking methods and found the moisture content was 0.48 ± 0.06% and 3.12 ± 0.15% respectively. Duman et al (2012) obtained chips using surimi powder produced from Aspius vorax.…”

Section: Discussionmentioning

confidence: 99%

“…Among the most important polyunsaturated fatty acids, levels of C 22:6 n-3 and C 20:5 n-3 in crackers were 7.825 ± 0.325% and 2.505 ± 0.115% respectively. Neiva et al (2011) produced minced fish using equal proportions of two low value fish species. The resulting mince with equal ratios of starch (minced fish: starch, 50:50) and different ingredients was used to make fish crackers by an innovative approach with two different cooking methods.…”

Section: Discussionmentioning

confidence: 99%

“…Cheow et al (2004) determined the relationship between the physicochemical properties of starch and the expansion in fish crackers, Teixeira et al (2000) studied the thin layer drying process on thin disk geometry of crackers obtained from the dough produced from Tilapia nilotica fillets, tapioca starch and the other ingredients theoretically and experimentally. Neiva et al (2011) produced fish cracker as a traditional product with an innovative approach using fish species of low value such as Menticirrhus americanus and Umbrina coroides. Nguyen et al (2013) produced crackers from shrimp and Wang et al (2012) produced it from Ctenopharyngodon idella and examined some of its features.…”

Section: Introductionmentioning

confidence: 99%

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Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

İzci

Bilgin

2015

Food Sci. Technol

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In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25).

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“…Kadar lemak kerupuk panggang dalam penelitian ini berkisar antara 5,01±0,15% sampai 7,50±0,50%, tidak jauh berbeda dengan kerupuk mentahnya. Kadar lemak kerupuk pada penelitian ini (5,01-7,50%) jauh lebih rendah dibandingkan dengan kadar lemak kerupuk goreng hasil penelitian Neiva et al (2011) yang menggunakan daging ikan tenggiri dan tapioka 1:1 yaitu 26,11±0,54% (bk), namun lebih tinggi dibandingkan dengan kerupuk panggang yang dimasak dengan microwave yang kadar lemaknya hanya sebesar 0,42±0,07% bk.…”

Section: Sifat Kimia Dan Fisik Kerupuk Panggangunclassified

Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka

Suryaningrum

Ikasari

Supriyadi

et al. 2016

JPBKP

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ABSTRAKPenelitian ini bertujuan untuk mempelajari karakteristik kerupuk panggang dari ikan lele (Clarias gariepinus) yang diolah dengan perbandingan daging ikan dan tepung tapioka yaitu L1= 20:100, L2= 30:100 dan L3= 40:100 (b/b) dengan 3 kali ulangan. Kerupuk diolah melalui tahapan pengadukan adonan, pencetakan, pengukusan, pengirisan, pengeringan, penggilingan menjadi butiran dan pemanggangan. Kerupuk dipanggang menggunakan alat pemanggang kerupuk berupa moulding yang terbuat dari plat besi berbentuk bulat dengan diameter 7,5 cm, ketebalan 1 cm, yang dilengkapi dengan sistem pemanasan. Butiran kerupuk dimasukkan ke dalam moulder, kemudian ditutup dan dipanggang pada suhu 200±3 °C selama ±13 detik. Ketika moulder dibuka maka kerupuk akan mengembang. Pengamatan kerupuk panggang dilakukan terhadap analisis proksimat, aktivitas air (a w ), pengembangan volume, profil tekstur, warna, struktur mikroskopis serta uji sensori. Hasil penelitian menunjukkan bahwa semakin besar proporsi daging lele berpengaruh nyata terhadap peningkatan nilai gizi (kadar protein dan lemak) namun peningkatan sifat sensori seperti aroma, kerenyahan dan rasa kerupuk panggang pada proposi daging lele 30% tidak berbeda dengan 40%. Sebaliknya semakin besar proporsi daging lele yang digunakan berpengaruh terhadap menurunnya kadar air, nilai a w dan kecerahan kerupuk yang dihasilkan. Perbandingan daging ikan lele dan tepung tapioka sebesar 30:100 (b/b) merupakan rasio perbandingan yang dapat menghasilkan kualitas kerupuk panggang terbaik dengan kadar protein sebesar 6,79±0,54%, kadar lemak sebesar 5,99±1,04%, pengembangan volume sebesar 886,21±67,81%, kerenyahan sebesar 11,51±3,28N dan warna dengan nilai tingkat kecerahan (L*) sebesar 82,62±0,20, kemerahan (a*) 5,01±0,20 dan kekuningan (b*) 20,37±0,50, dengan aroma, rasa dan kerenyahan paling disukai oleh panelis. :100) KATA KUNCI: kerupuk panggang, nilai gizi, Clarias gariepinus, uji sensori ABSTRACT The research aims to study the characteristics of grilled catfish (Clarias gariepinus) crackers processed with various ratios of fish meat and flour. Comparison of catfish meat and tapioca flour (w/w) consists of three levels; L1 = (20:100,) L2 = (30:100) and L3 = (40

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Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Cited by 45 publications

References 16 publications

Development and Characterization of a Tambaqui Sausage

Development and Characterization of a Tambaqui Sausage

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka

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