Effect of sugar reduction on sensory characteristics of dried fish mince product

Abstract

BackgroundExcessive sugar consumption has been linked to type 2 diabetes, obesity and other diseases. Therefore, it's indispensable to reduce sugar of food. However, the sensory characteristics of food are affected after sugar reduction (SR). Currently, sugar reduction has been reported in drinks, jams, candies, and other fruit related or sweet foods; but salty or protein related foods have not been explored, in which a big gap needs to be filled.ResultsSensory scores of initial sweetness and sweetness reduced by 0.26 and 0.12 in 10% SR dried fish mince product compared with control, and there was a small difference between 25% SR (3.33) and 40% SR (3.09) samples. It also showed that 10% SR sample had a small reduction in sweetness value and free sugar content by 3.5% (0.42/11.9) and 7.8% (2.12/27.06) compared with control; while values in 25% SR sample decreased sharply but were not much different from 40% SR sample. Electronic nose results showed that sugar reduction had a small effect on odor. Texture analysis showed that texture properties of 25% SR sample were significantly different from control.ConclusionsDried fish mince product with below 10% SR had a small difference on the sensory characteristics and there was a big change when sugar reduction more than 20%. Dried fish mince product with 25% SR and 40% SR had no significant difference. Sugar reduction had a small effect on odor, but had a great effect on texture properties, especially over 20% SR.This article is protected by copyright. All rights reserved.

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali

“…Proses pengukusan menyebabkan senyawa volatil di dalam ikan terbentuk sehingga memengaruhi aroma bakso ikan. Aroma ini akan melalui rongga hidung dan akhirnya diterima oleh olkaftori (Afrianto, 2021;Wang et al, 2023). Gambar 4 menunjukkan bahwa konsentrasi ikan tertinggi memberikan aroma bakso ikan yang paling diminati oleh panelis dengan nilai 7,92.…”