Feasibility study of developing puffed snack from trimmed part of silver carp (Hypophthalmichthys molitrix)
2015
Shahmohammadi, Hamidreza | Rafipour, F. | Jalili, S.H. | Khodabandeh, F. | Fahim, A. | Ghasemi, Sh. | Rouhi, J. | Mohammadi, H.
Incorporation of silver carp (Hypophthalmichthys molitrix) meat in extruded puffed corn-fish snack was studied. Fish protein concentrate (FPC) was produced by liquid-solid extraction. Ethanol and isopropanol were used as the solvents. FPC extraction efficiency of 19.5% and 9.5% (w/w) were obtained based on fish meat and whole fish respectively. Protein content of isopropanol extracted FPC (93.3%±0.4) significantly (P<0.05) was higher than ethanol extracted (92.5%±0.3) FPC. On the contrary fat contents were 0.17%±0.4 and 0.65%±0.11 respectively. Puffed corn-fish snack with 2 and 4% FPC as well as 5, 10, 15, and 20% minced fish meat in corn grits was extruded by a single screw extruder. The best formula was evaluated at 15% fish meat and 85% corn grits in the snack base, considering higher protein content, higher consumer acceptability, higher expansion ratio and lower fish smell. Six month storage stability “same as control” was obtained considering chemical, microbial and sensory evaluation according to standard of Institute of Standards and Industrial Research of Iran; when Metalized Biaxillary-Oriented Poly Propylene was used as the packaging material. Incorporation of abdominal muscles (8% of whole fish body which obtained from trimming of fish fillets) on corn-fish snack was not feasible due to low-protein (11.7±0.1 i.e. 34% less than fish meat) and high-fat (14.2±0.1 i.e. 550% higher than fish meat) contents.
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