1
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Liu Y, Chen K, Zeng Q, Wang P, Zhang Y. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food. Food Chem 2024; 463:141065. [PMID: 39236380 DOI: 10.1016/j.foodchem.2024.141065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/09/2024] [Accepted: 08/28/2024] [Indexed: 09/07/2024]
Abstract
3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the "water channel". Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options.
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Affiliation(s)
- Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qinglin Zeng
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, PR China
| | - Pengrui Wang
- FooodLab (Hangzhou) Technology Co., Ltd, Hangzhou 310024, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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2
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Khoder RM, Zhang L, Yin T, Liu R, You J, Wang L, Huang Q, Ma H. Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone. J Food Sci 2024; 89:2843-2856. [PMID: 38591333 DOI: 10.1111/1750-3841.17067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/10/2024]
Abstract
The effects of different types of acid coagulants and nano fish bone (NFB) additives on the characteristics of tofu were investigated using texture analyzers, SEM, FT-IR, and other techniques. The breaking force and penetration distance, in descending order, were found in the tofu induced by glucono-d-lactone (GDL) (180.27 g and 0.75 cm), citric acid (152.90 g and 0.74 cm), lactic acid (123.33 g and 0.73 cm), and acetic acid (69.84 g and 0.58 cm), respectively. The syneresis of these tofu samples was in the reverse order (35.00, 35.66, 39.66, and 44.50%). Lightness and whiteness were not significantly different among the different samples. Regardless of the acid type, the soluble calcium content in the soybean milk was significantly increased after adding NFB. As a result, the breaking force and penetration distance of all tofu samples increased significantly, but the syneresis decreased. Compared with tofu coagulated by other acids, GDL tofu formed a more uniform and dense gel network maintained by the highest intermolecular forces (especially hydrophobic interactions). Regarding the secondary structure, the lowest percentage of α-helix (22.72%) and, correspondingly, the highest β-sheet (48.32%) and random coil (18.81%) were noticed in the GDL tofu. The effects of NFB on the tofu characteristics can be explained by the changes in the gel network, intermolecular forces, and secondary structure, which were in line with the acid type. The characteristics of acid-induced tofu can be most synergistically improved by coagulation with GDL and NFB.
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Affiliation(s)
- Ramy M Khoder
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
- Faculty of Agriculture, Benha University, Benha, Egypt
| | | | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Juan You
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Lan Wang
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Qilin Huang
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, P. R. China
| | - Huawei Ma
- Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi, Guangxi Academy of Fishery Science, Nanning, Guangxi, China
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3
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Yin T, Park JW. Comprehensive review: by-products from surimi production and better utilization. Food Sci Biotechnol 2023; 32:1957-1980. [PMID: 37860730 PMCID: PMC10581993 DOI: 10.1007/s10068-023-01360-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 10/21/2023] Open
Abstract
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1 million MT of wash water. Utilization of the by-products has increasingly become interested based on their nutritional, economical, and environmental issues. Surimi by-products represent an important source of valuable compounds such as functional protein, collagen, gelatin, fish oil, peptides, minerals, and enzymes. Better utilization of the by-products would make the surimi industry sustainable and profitable. This review paper characterizes sources and composition of the solid by-products and wash water generated from the surimi production as well as factors related to extraction and processing techniques. In addition, the potential food applications are explored including specialty foods and snacks, flavor ingredients, bioactive ingredients, and functional ingredients. Moreover, an outlook summarizing the challenges and prospects on the utilization of surimi by-products is provided.
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Affiliation(s)
- Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070 People’s Republic of China
| | - Jae W. Park
- Oregon State University Seafood Research and Education Center, 2001 Marine Drive #253, Astoria, OR 97103 USA
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4
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Kai Y, Liu Y, Li H, Yang H. Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion. Food Res Int 2023; 164:112394. [PMID: 36737976 DOI: 10.1016/j.foodres.2022.112394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa-1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s-1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.
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Affiliation(s)
- Yi Kai
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Yi Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongliang Li
- Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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5
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Pérez A, Ruz M, García P, Jiménez P, Valencia P, Ramírez C, Pinto M, Nuñez SM, Park JW, Almonacid S. Nutritional Properties of Fish Bones: Potential Applications in the Food Industry. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2022.2153136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Alvaro Pérez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Manuel Ruz
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula García
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Paula Jiménez
- Department of Nutrition, Faculty of Medicine, University of Chile, Santiago, Chile
| | - Pedro Valencia
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Cristian Ramírez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Marlene Pinto
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Suleivys M. Nuñez
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
| | - Jae W. Park
- Department of Food Science & Technology, Oregon State University Seafood Research and Education Center, Astoria, OR, USA
| | - Sergio Almonacid
- Departamento de Ingeniería Quimica y Ambiental, Universidad Técnica Federico Santa Maria, Valparaíso, Chile
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6
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Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps. Foods 2022; 11:foods11071034. [PMID: 35407121 PMCID: PMC8997522 DOI: 10.3390/foods11071034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 12/04/2022] Open
Abstract
The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks.
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7
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Lv S, Xie S, Liang Y, Xu L, Hu L, Li H, Mo H. Comprehensive lipidomic analysis of the lipids extracted from freshwater fish bones and crustacean shells. Food Sci Nutr 2022; 10:723-730. [PMID: 35311165 PMCID: PMC8907742 DOI: 10.1002/fsn3.2698] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/05/2021] [Accepted: 12/08/2021] [Indexed: 11/07/2022] Open
Abstract
A comprehensive lipidomic analysis of the lipids extracted from grass carp bones, black carp bones, shrimp shells, and crab shells was performed in this study. First, HPLC analysis revealed that the lipids extracted from shrimp and crab shells contained 60.65% and 77.25% of diacylglycerols, respectively. Second, GC-MS analysis identified 18 fatty acid species in the lipids extracted from fish bones and crustacean shells, in which polyunsaturated fatty acids (PUFAs) were highly enriched. PUFAs were present at 45.43% in the lipids extracted from shrimp shells. Notably, the lipids extracted from shrimp and crab shells contained a considerable amount of eicosapentaenoic acids and docosahexaenoic acids. Finally, multidimensional mass spectrometry-based shotgun lipidomics showed that various lipids including acetyl-L-carnitine, sphingomyelin (SM), lysophosphatidylcholine, and phosphatidylcholine (PC) were all identified in the lipid samples, but PC and SM were the most abundant. Specifically, the total content of PC in shrimp shells was as high as 6.145 mmol/g. More than 35 species of PC were found in all samples, which were more than other lipids. This study is expected to provide a scientific basis for the application of freshwater fish bones and crustacean shells in food, medicine, and other fields.
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Affiliation(s)
- Shuang Lv
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
| | - Suya Xie
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
| | - Yunxia Liang
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
| | - Long Xu
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhouChina
| | - Liangbin Hu
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
| | - Hongbo Li
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
| | - Haizhen Mo
- School of Food and Biological EngineeringShaanxi University of Science and TechnologyXi'anChina
- Shaanxi Agricultural Products Processing Technology Research InstituteXi'anChina
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8
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Jin T, Zhou Z, Zhou J, Ouyang W, Wu Z. The Potential Effects of Dielectric Barrier Discharge Plasma on the Extraction Efficiency of Bioactive Compounds in Radix Paeoniae Alba. Front Nutr 2021; 8:735742. [PMID: 34765630 PMCID: PMC8576355 DOI: 10.3389/fnut.2021.735742] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Accepted: 09/28/2021] [Indexed: 12/15/2022] Open
Abstract
Radix paeoniae alba (RPA) is a kind of herbal medicine of traditional Chinese medicine (TCM) that is widely used for the treatment of liver diseases and rheumatoid arthritis in clinical practice. As a result of the low extraction efficiency of RPA by the conventional method, many patients are given high dosages. In this study, four exposure doses of dielectric barrier discharge (DBD) plasma (0, 60, 120, and 180 s) were applied to modify the extraction efficiency of paeoniflorin, benzoylpaeoniflorin, tannic acid, gallic acid, 2′-hydroxy-4′-methoxyacetophenone, and polysaccharide in RPA. Finally, the application of plasma for 180 s exhibited a 24.6% and 12.0% (p < 0.001) increase of tannic acid and polysaccharide contents, however, a 2.1% (p < 0.05) and 5.4% (p < 0.001) reduction of paeoniflorin and gallic acid composition, respectively, and no significant difference (p > 0.05) in results obtained from benzoylpaeoniflorin and 2′-hydroxy-4′-methoxyacetophenone contents. Our results of scanning electron microscopy (SEM), automatic specific surface area and pore analyzer, Fourier transform infrared spectroscopy (FTIR), X-ray photoelectron spectroscopy (XPS), and thermal gravimetric analysis (TGA) indicated that DBD plasma can etch the surface and undergo graft polymerization by reactive species thereby changing the water/oil holding capacity and eventually changing the extraction efficiency of bioactive compounds in RPA. Overall, our observations provide a scientific foundation for modifying the extraction efficiency of bioactive ingredients related to the pharmacological activities of RPA.
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Affiliation(s)
- Tao Jin
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
| | | | - Jian Zhou
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
| | - Wenchong Ouyang
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China
| | - Zhengwei Wu
- School of Nuclear Science and Technology, University of Science and Technology of China, Hefei, China.,Key Laboratory of Geospace Environment, Chinese Academy of Sciences, Hefei, China
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9
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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. Foods 2021; 10:foods10112692. [PMID: 34828973 PMCID: PMC8625401 DOI: 10.3390/foods10112692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 02/04/2023] Open
Abstract
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.
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Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Irshad S, Zahra A, Ahmed S, Simirgiotis MJ, Pateiro M, Lorenzo JM. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods 2021; 10:2467. [PMID: 34681516 PMCID: PMC8535653 DOI: 10.3390/foods10102467] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 09/29/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022] Open
Abstract
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.
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Affiliation(s)
- Asad Nawaz
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, Egypt;
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, China;
| | - Anam Zahra
- Islamabad Campus, University Institute of Diet and Nutritional Sciences, University of Lahore, Islambad 45750, Pakistan;
| | - Shakeel Ahmed
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mario Juan Simirgiotis
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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12
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Huey YW, Zulkipli AS, Tajarudin HA, Salleh RM. Physicochemical properties of pre‐treated cuttlebone powder and its potential as an alternative calcium source. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yang Wen Huey
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Ayu Shazwani Zulkipli
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Husnul Azan Tajarudin
- Bioprocess Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Rabeta Mohd Salleh
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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13
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Nawaz A, Danish A, Ali SW, Muhammad Shahbaz H, Khalifa I, Ahmed A, Irshad S, Ahmad S, Ahmed W. Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology Key Laboratory of Plant Functional Genomics of the Ministry of Education College of Agriculture Yangzhou University Yangzhou P.R. China
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | - Ahsan Danish
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | | | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture Benha University Moshtohor Egypt
| | - Aftab Ahmed
- Department of Nutritional Sciences Government College University Faisalabad Pakistan
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan P.R. China
| | - Shakeel Ahmad
- Facultad de Ciencias Instituto de Farmacia Universidad Austral de Chile Valdivia Chile
| | - Waqas Ahmed
- Department of Biomedical and Diagnostic Science University of Tennessee Knoxville TN USA
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14
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Nawaz A, Li E, Khalifa I, Irshad S, Walayat N, Mohammed HHH, Zhang Z, Ahmed S, Simirgiotis MJ. Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14761] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture Benha University 13736Moshtohor Egypt
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Hubei Wuhan430074China
| | - Noman Walayat
- College of Food Science and Technology Huazhong Agricultural University Hubei Wuhan430070China
| | | | - Zhongli Zhang
- College of Food Science and Technology Huazhong Agricultural University Hubei Wuhan430070China
| | - Shakeel Ahmed
- Instituto de Farmacia Facultad de Ciencias Universidad Austral de Chile Campus Isla Teja5090000Valdivia Chile
| | - Mario Juan Simirgiotis
- Instituto de Farmacia Facultad de Ciencias Universidad Austral de Chile Campus Isla Teja5090000Valdivia Chile
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15
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Hosseini SF, Rezaei M, McClements DJ. Bioactive functional ingredients from aquatic origin: a review of recent progress in marine-derived nutraceuticals. Crit Rev Food Sci Nutr 2020; 62:1242-1269. [DOI: 10.1080/10408398.2020.1839855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Seyed Fakhreddin Hosseini
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
| | - Masoud Rezaei
- Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Mazandaran, Iran
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16
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Khan S, Rehman A, Shah H, Aadil RM, Ali A, Shehzad Q, Ashraf W, Yang F, Karim A, Khaliq A, Xia W. Fish Protein and Its Derivatives: The Novel Applications, Bioactivities, and Their Functional Significance in Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1828452] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sohail Khan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Haroon Shah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Fangshan, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ahmad Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qayyum Shehzad
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahem Yar Khan, Pakistan
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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17
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Desai AS, Brennan MA, Zeng X, Brennan CS. Complex formation, in vitro digestion, structural, and physicochemical properties of fish oil and wheat starch blend. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14859] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
- Riddet Research Institute Palmerston North New Zealand
- Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Dapoli India
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
| | - Xin‐An Zeng
- Department of Food Science and Human Nutrition South China University of Science and Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln New Zealand
- Riddet Research Institute Palmerston North New Zealand
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18
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Nawaz A, Taher Alhilali AH, Li E, Khalifa I, Irshad S, Walayat N, Chen L, Wang PK, Yuan Tan Z. The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chem 2020; 339:127875. [PMID: 32866701 DOI: 10.1016/j.foodchem.2020.127875] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 08/02/2020] [Accepted: 08/16/2020] [Indexed: 12/12/2022]
Abstract
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried snacks. The addition of CS significantly (P < 0.05) increased hardness and pasting properties while gluten network, oil uptake, water holding capacity, and expansion were decreased. Fourier transform infrared spectroscopy revealed that the secondary structure of amide I, α-helix (1650-1660 cm-1), along with amide II region (1540 cm-1) changed when CS was added. Starch-protein complex was identified by X-ray diffraction analysis while no starch-protein-lipid complex was observed. The micrographs from scanning electron microscopy showed that starch-protein matrix was interrupted when ≥40%(w/w) CS was added. Furthermore, in vitro calcium bioavailability was decreased slightly with the addition of CS. The results suggest the feasibility of adding 40% CS as an alternative to WF in snacks.
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Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China.
| | - Ali Hussein Taher Alhilali
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Engpeng Li
- Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou 225009, PR China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, 13736, Moshtohor, Benha University, Egypt
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, PR China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Peng-Kai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Hubei, Wuhan 430070, PR China
| | - Zhi Yuan Tan
- Provincial Key Laboratory of Plant Molecular Breeding, College of Agriculture, South China Agricultural University, Guangzhou 510642, China.
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19
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Khoder RM, Yin T, Liu R, Xiong S, You J, Hu Y, Huang Q. Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chem 2020; 332:127401. [PMID: 32610261 DOI: 10.1016/j.foodchem.2020.127401] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 06/19/2020] [Accepted: 06/20/2020] [Indexed: 12/28/2022]
Abstract
Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0-4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. As the volumetric ratio increased from 0 to 3%, the soluble calcium concentrations of soymilk linearly increased from 1.78 to 6.42 mg/mL. Correspondently, yield, moisture and texture values of the tofu gel increased continuously (p < 0.05) while syneresis and whiteness decreased (p < 0.05). Furthermore, ionic bonds, hydrophobic interactions and hydrogen bonds increased by 140%, 40% and 10%, respectively. With the addition of NFB, the α-helices of the soybean proteins changed to β-sheets and random coil structures. Additionally, the tofu gel network became more orderly and denser. The results confirmed that NFB can be utilized as a functional coagulant ingredient to improve the properties of acid-induced tofu gels.
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Affiliation(s)
- Ramy M Khoder
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China.
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Province 430070, PR China; Engineering Research Center of Green development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China.
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Province 430070, PR China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China
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20
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Improved effect of autoclave processing on size reduction, chemical structure, nutritional, mechanical and in vitro digestibility properties of fish bone powder. ADV POWDER TECHNOL 2020. [DOI: 10.1016/j.apt.2020.04.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768403] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Wuhan Academy of Agricultural Sciences, Fisheries Research Institute, Wuhan China
| | - Helena M. Moreno
- Department of Food Technology, Veterinary Faculty, Complutense University, Madrid, Spain
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Atif Randhawa
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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22
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Valorization of fisheries by-products: Challenges and technical concerns to food industry. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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Jiang Y, Zhang M, Yin T, Du H, Xiong S, Cao L, Liu R. Small‐size effect on physicochemical properties of micronized fish bone during heating. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yang Jiang
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Mengling Zhang
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Tao Yin
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Hongying Du
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Shanbai Xiong
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University Ministry of Education Wuhan P.R. China
| | - Liwei Cao
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
| | - Ru Liu
- College of Food Science and Technology Huazhong Agricultural University National R & D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China
- Key Laboratory of Environment Correlative Dietology Huazhong Agricultural University Ministry of Education Wuhan P.R. China
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24
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Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of Pakistan. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14412] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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25
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Nawaz A, Xiong Z, Li Q, Xiong H, Irshad S, Chen L, Wang P, Zhang M, Hina S, Regenstein JM. Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5771-5777. [PMID: 31162676 DOI: 10.1002/jsfa.9845] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 05/17/2019] [Accepted: 05/31/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Red fish meat (a by-product of fillet processing from grass carp) is a rich source of good-quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100-300 g kg-1 ) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2-fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Qing Li
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan, China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Pengkai Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Mongchao Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sundas Hina
- Department of Food Science and Technology, Government College, Woman University, Faisalabad, Pakistan
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26
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Nawaz A, Xiong Z, Li Q, Xiong H, Liu J, Chen L, Wang P, Walayat N, Irshad S, Regenstein JM. Effect of wheat flour replacement with potato powder on dough rheology, physiochemical and microstructural properties of instant noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13995] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Zhouyi Xiong
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan P.R. China
| | - Qing Li
- Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan P.R. China
| | - Hanguo Xiong
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Jing Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Lei Chen
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Pengkai Wang
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Noman Walayat
- College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan P.R. China
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27
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Nawaz A, Xiong Z, Xiong H, Irshad S, Chen L, Wang PK, Ahsan HM, Walayat N, Qamar SH. The impact of hydrophilic emulsifiers on the physico-chemical properties, microstructure, water distribution and in vitro digestibility of proteins in fried snacks based on fish meat. Food Funct 2019; 10:6927-6935. [DOI: 10.1039/c9fo01312a] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrophillic emulsifiers strengthened the starch–protein interaction which resulted in improved physio-chemical properties of friend snacks based on fish meat.
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Affiliation(s)
- Asad Nawaz
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
- Jiangsu Key Laboratory of Crop Genetics and Physiology
| | - Zhouyi Xiong
- Fisheries Research Institute
- Wuhan Academy of Agricultural Sciences
- Wuhan 430207
- PR China
| | - Hanguo Xiong
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sana Irshad
- School of Environmental Studies
- China University of Geo Sciences
- Wuhan 430074
- PR China
| | - Lei Chen
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Peng-kai Wang
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Hafiz Muhammad Ahsan
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Noman Walayat
- College of Food Science and Technology
- Huazhong Agricultural University
- Wuhan 430070
- PR China
| | - Sajid Hussain Qamar
- Institute of Animal Nutrition
- Key Laboratory for Animal Disease-Resistance Nutrition of China
- Ministry of Education
- Sichuan Agricultural University
- Chengdu
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