Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties
Abdulrahim Abubakar Mohamed, Ismail Fitry Mohammad Rashedi, Ashari Rozzamri, Jamilah Bakar
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引用次数: 0
Abstract
Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management