Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Abstract

Recovering minced fish from fish frames following filleting operations is a common way to increase fish muscle yield as well as fully utilize aquatic food resources. Therefore, it is important to develop new and feasible applications for minced fish that will add value to fishery products. In this study, washed minced trout (Oncorhynchus mykiss) was incorporated at 10 and 20% flour replacement level into a conventional egg noodle formulation. Textural attributes (by TPA) of cooked noodles were evaluated. In addition, textural, functional and sensory attributes of fried noodles, a snack food item, were also evaluated. Visual color (CIE )‐Lab of fresh noodles containing minced trout was less red and yellow than the control and the overall difference in color (ΔE) increased as the level of minced trout increased. Noodles incorporating 10% minced trout had cooked texture profiles similar to the control; however, there were significant decreases in hardness, gumminess and chewiness in the cooked noodles containing 20% minced trout. For the fried noodles, adding fish tended to reduce the yellow color and yielded a product with texture profiles similar to the control at a 10% substitution level. The experimental and control products were acceptable. Product preference was evenly divided between the control fried noodle and the noodle containing 10% minced trout.

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

“…This result does not agree with Gowen, Abu-Ghannam, Frias, and Oliveira (2007), who reported that the change of colour in pasta with peas was associated with the drying temperature. However, results obtained in the present work agree with Setiady et al (2007), who found that an increase of fish flour in pasta noodles enhanced the colour change.…”

“…where DL was calculated as: L sample À L control ; Da was calculated as: a sample À a control; and Db was calculated as: Results are the means of independent duplicate determinations (Setiady, Lin, Younce, & Rasco, 2007).…”

Texture Profile Analysis - How Important Are the Parameters?

“…In the case of noodles and pasta, several workers have laid the sample across the base plate and brought a "blade" like probe (typically 3 mm wide) down to compress the sample (e.g. Baik et al 1994;Kadharmestan et al 1998;Lee et al 1998;Kadan et al 2001;Setiady et al 2007). Of course, such a test geometry has both portions where the strands extend beyond the plunger and other portions where the plunger extends beyond the sample.…”

Elaboration of sausage using minced fish of Nile tilapia filleting waste

“…However, the fillet yields (30.0 to 35.0%) are considered low, when compared to other freshwater fish raised in Brazil, such as the pacu, Piaractus mesopotamicus, (52.7%), rainbow trout, Oncorhynchus mykiss, (41.2%) and piracanjuba, Brycon orbignyanus (40.5%) (Viegas and Souza, 2004), generating a great amount of residues that are normally discarded (Ferraz de Arruda et al, 2007). The products derived from the minced fish (MF) obtained from the filleting waste process may increase the production of the edible portion for further utilization in other food products, which is a common activity, particularly in the processing of salmonids and catfish (Setiady et al, 2007). The MF is obtained by passing the eviscerated and beheaded fish or fish waste through a machine which separates the meat from bones.…”

“…Some studies have already been carried out utilizing the whole eviscerated tilapia for obtaining the MF (Gryschek et al, 2003) and surimi (Park et al, 1990). Other fish species have also been used for MF and elaboration of products, such as the silver carp, Hypophthalmichthys molitrix (Hu et al, 2008), trout, Oncorhynchus mykiss (Setiady et al, 2007) and catfish, Clarias anguillaris (Negbenebor et al, 1999). However, no reports are available on the utilization of MF from Nile tilapia filleting waste in the elaboration of sausages.…”