Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

Abstract

Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.

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

“…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.…”

“…The consumers liked the product but Iranian children favoured it more than Icelandic children. The majority of the children's parents expressed their willingness to choose this product when buying snacks (Shaviklo et al 2010b).…”

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder

“…The nutritional value and physicochemical properties of surimi powder make it ideal for producing formulated seafood and other food products (Park and Lin 2005). Since the 1990s, researchers have focused on the application of surimi powder in food products, including rice-fish snacks (Gogoi et al 1996), fish crackers (Huda et al 2001b), fish balls (Huda et al 2003), corn-fish snacks (Shaviklo et al 2010a), and fish cutlet mixes (Shaviklo et al 2011).…”

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology

“…In their study, desirable products characteristics of high expansion ratio and low bulk density and hardness were obtained at low feed moisture, high screw speed and medium to high barrel temperature. 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 (Shaviklo et al 2011a). Shaviklo et al (2011b) studied the acceptability of corn snack fortified with fish protein powder at different rates and reported that snacks fortified with 9 % fish protein powder showed significantly lower liking in respect of odour, texture, flavour and overall acceptability, whereas, snacks with 3 %, 5 % and 7 % fish powder showed similar sensory attributes with better acceptability.…”