Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

Muzamil, ZarulAkmam; Razali, Umi Hartina Mohamad; Noor, Nor Qhairul Izzreen Mohd; Zamri, Nabila Hanani; Wafin, Wajihah; Yusoff, Masni Mat; Ismail‐Fitry, Mohammad Rashedi; Rozzamri, Ashari

doi:10.47836/ifrj.28.3.05

Cited by 1 publication

(1 citation statement)

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“…fats, proteins, carbohydrates in the composition of food products characterize the sensory qualities of the finished product [12]. The compatibility of the components of the finished product and the compatibility of the chemical composition of all components inside the product is a key point in developing new food products [13]. The most important and initial work in developing new food products is studying raw materials' nutritional value and chemical composition [14].…”

Section: Volume 17 47 2023mentioning

confidence: 99%

The study of the nutritional and biological value of functional semi-finished fish products "fish balls"

Utebekova

Akhmetova²,

Гуринович³

2023

Potr. S. J. F. Sci.

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In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.

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Section: Volume 17 47 2023mentioning

confidence: 99%