Fish crackers development from minced fish and starch: an innovative approach to a traditional product
2011
Neiva, Cristiane Rodrigues Pinheiro(São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology Laboratory,São Paulo University School of Public Health Nutrition Department) | Machado, Thais Moron(São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology Laboratory) | Tomita, Rubia Yuri(São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology Laboratory) | Furlan, Érika Fabiane(São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology Laboratory) | Lemos Neto, Marildes Josefina(São Paulo State Agency for Agribusines Technology Fisheries Institute Fish Technology Laboratory) | Bastos, Deborah Helena Markowicz(São Paulo University School of Public Health Nutrition Department)
anglais. This study aimed to develop sensory acceptable, high nutritional value fish crackers that could be kept at room temperature for 180 days. Minced fish of different low-value species was the raw material employed to produce two types of fish crackers: a) the traditional keropok cracker, which was expanded by deep frying; and b) a low-fat fish cracker, expanded by microwave cooking. The protein content of the fried fish crackers (FFCs) and that of the microwaved fish crackers (MFCs) were high (10.86 and 14.70%, respectively). The essential amino acid contents of the two types of fish cracker were above the FAO requirements for adults, and the lysine content was above the requirements for children. Sensory analysis, performed by adult panelists, resulted in a general level of acceptability of 90% for the MFCs and of 97% for the FFCs. Vacuum packaging maintained microbiological and physicochemical properties for a storage period of 180 days at room temperature.
Afficher plus [+] Moins [-]portugais. O objetivo deste trabalho foi o desenvolvimento de um biscoito à base de pescado com alto valor nutricional que pudesse ser estocado em temperatura ambiente por 180 dias. Carne mecanicamente separada (CMS) de pescado de baixo valor econômico foi amatéria-prima utilizada para produzir dois tipos de biscoito de pescado: o biscoito tradicional (keropok), o qual é expandido por fritura em óleo (BF), e um biscoito expandido em micro-ondas, com baixo teor de lipídios (BMO). O conteúdo de proteínas do BF e o do BMO é alto para este tipo de produto (10,86 e 14,70%, respectivamente). Ambos os biscoitos apresentaram teores de aminoácidos essenciais acima do recomendado pela FAO para adultos, sendo o conteúdo de lisina maior do que o recomendado para crianças. A análise sensorial realizada por provadores adultos mostrou alto nível de aceitação dos biscoitos (90% para o BMO e 97% para o BF). A estocagem em embalagem a vácuo permitiu que o produto mantivesse a qualidade microbiológica e propriedades físico-químicas por 180 dias em temperatura ambiente.
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