Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

Shaviklo, Amir Reza; Þorkelsson, Guðjón; Rafipour, Fereidon; Sigurgísladóttir, Sjöfn

doi:10.1002/jsfa.4261

Cited by 36 publications

(41 citation statements)

References 25 publications

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“…The increasing need for producing high quality and convenience fishery products at a competitive cost has led to the employment of several drying methods (Shaviklo et al 2011a). The methods used by different authors are: freeze drying, spray drying and oven-drying.…”

Section: Developing Fppmentioning

confidence: 99%

“…Therefore, proteins must be stabilized against both of these fundamentally different stresses (Crowe et al 1990;. Lyoprotectants including saccharides, amino acids and sugar alcohols are used to stabilise the proteins during the freeze drying process (Arakawa et al 2001;Carvajal et al 2005;Shaviklo et al 2011aShaviklo et al , 2012Huda et al 2012).…”

Section: Freeze Dryingmentioning

confidence: 99%

“…Using FPP for producing formulated seafood and other food products has been investigated (Carvajal et al 2005;Musa et al 2005;Shaviklo et al 2010bShaviklo et al , 2011aShaviklo 2012). Applications of FPP as a binder in restructured meat (Chung et al 2000), as emulsifier in muscle foods (Ramirez et al 1999) and the development of value added products from FPP (Sathivel et al 2005) have been reported.…”

Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

“…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%

“…The product was stable during the study period. It was concluded that extrusion of corn grits with FPP can be utilised to produce high-protein products that would be an option to provide nutrient snacks for consumers (Shaviklo et al 2011a).…”

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: Developing Fppmentioning

confidence: 99%

Section: Freeze Dryingmentioning

confidence: 99%

Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

Section: Application Of Fpp In Convenience Foodsmentioning

confidence: 99%

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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New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

Wang

Bamdad

Chen

2014

Nutraceutical and Functional Food Processing Technology

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Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

Samotyja¹,

Kozak²

2015

Euro J Lipid Sci & Tech

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The aim of this study was to explore the influence of different barrier and atmosphere conditions on the complex processes affecting storage stability of potato snacks, and the use of oxygen determination measurements within the packaging atmosphere as a quick quality and shelf-life assessment method. The subject of investigation was potato snacks packed in transparent and metallised polymeric packaging laminates, filled with air or nitrogen. Samples were analysed for moisture, water activity, hydroperoxide content and oxygen concentration in the headspace by two methods: a non-invasive optical method based on fluorescence quenching and an electrochemical method. High barrier packaging provides better protection against moisture but not against oxidation. The shelf-life of potato snacks is undermined by oxygen presence in the foam structure of the product. Neither barrier packaging nor modification of atmosphere applied alone bring satisfactory results, therefore a combined strategy is recommended. The study proved that the most optimal solution was the use of metallised packaging with nitrogen. The use of an optical sensor can be an appropriate and effective novel method for a nondestructive oxidation progress evaluation of food that is stored in translucent packaging.Practical applications: The high linear correlation between hydroperoxides and oxygen content is of great practical value in shelf-life assessment and screening the correctness of a packaging process.Abbreviations: ASTM, American society for testing and materials; HSD, honestly significant difference; OTR, oxygen transmission rate; PA, polyamide; PE, polyethylene; PV, peroxide value; WVTR, water vapour transmission rate Eur.

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Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature

Abstract: Extrusion of corn grits with fish flesh/fish protein can be used to produce high-protein products that would be an option to provide nutrient snacks for consumers and to increase fish consumption.

Cited by 36 publications

References 25 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

New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products

Headspace oxygen measurements can be used as a fast and convenient method for shelf‐life assessment of potato snacks

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