Chemical properties and sensory quality of ice cream fortified with fish protein

Shaviklo, Amir Reza; Þorkelsson, Guðjón; Sveinsdóttir, Kolbrún; Rafipour, Fereidon

doi:10.1002/jsfa.4299

Cited by 43 publications

(36 citation statements)

References 40 publications

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“…Thus, the addition of 3 % of FPP to wheat flour (protein content, 10.4 %) increased its protein content to 12.4 % with an increase of NPU from 50 to 67 (Venugopal 2006). However, successful fortification of puffed corn snack (Shaviklo et al 2011a), ice cream (Shaviklo et al 2011b), bread (Adeleke and Odedeji 2010), biscuits (Ibrahim 2009), mayonnaise (Sathivel et al 2005), crackers (Huda et al 2001b) with FPP have been reported.…”

Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

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Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5°C but loses them rapidly at 30°C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

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Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

“…The fortified ice creams had similar sensory quality after production, but it was changed significantly after 2 months of storage. Development of ice cream fortified with FPP could be an effective way to enhance nutritional and functional value of ice cream (Shaviklo et al 2011b).…”

Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

Development of fish protein powder as an ingredient for food applications: a review

Shaviklo¹

2013

J Food Sci Technol

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“…The consumers are now more interested in healthy foods and looking for foods that have added beneficial compounds such as antioxidants, phenolics and phytosterols. Thus producers have to add functional ingredients to food products to attract the attention of health-conscious consumers (Shaviklo et al 2011). Phenolics of certain fruits such as blueberry, blackcurrant, elderberry, and boysenberry have been shown to display antidiabetic properties (Cam et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

Goraya

Bajwa

2015

J Food Sci Technol

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Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream.

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“…Soapy/ chemical taste which was reported in our previous work (Shaviklo et al, 2010) was not detected in fish burgers incorporated with tuna isolate due to applying spices. Applying aromatic spices for masking fishy taste originated from fishery derived ingredient has already been reported (Kolanowski et al, 2007;Shaviklo et al, 2011;. Several methods can be probably used for masking the soapy/ chemical taste of fish protein isolates.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Shaviklo¹,

Moradinezhad²,

Abolghasemi³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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The effect of applying tuna protein isolated from red/dark meat on product design and development and storage stability of the silver carp mince burger was studied using Design-Expert® Statistical Software. D-Optimal Mixture Design model was used to investigate the effect of different mixtures of tuna protein isolates and silver carp mince and their interactions on sensory and stability of the prototypes. The results indicated that the fish burgers containing 20% tuna protein isolate and 50% silver carp mince, as selected product, had better sensory scores and acceptability than the other prototypes. The results also indicated that added tuna protein isolate to silver carp mince and storage time did not affect the sensory attribute of the prototype. Soapy taste and grainy texture, which were reported as quality defects in the previous work, were not detected in the present study. The prototypes were also stable within 6 months frozen storage.

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Chemical properties and sensory quality of ice cream fortified with fish protein

Abstract: Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so.

Cited by 43 publications

References 40 publications

Development of fish protein powder as an ingredient for food applications: a review

Development of fish protein powder as an ingredient for food applications: a review

Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry)

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