Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Muhammad Faisal Manzoor; Umair Shabbir; Syed Muneeb Gilani; Aysha Sameen; Nazir Ahmad; Rabia  Siddique; Zahoor Ahmed; Abdul Qayyum; Abdur Rehman

doi:10.1590/fst.22720

Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Muhammad Faisal Manzoor, Umair Shabbir, Syed Muneeb Gilani, Aysha Sameen, Nazir Ahmad, Rabia Siddique, Zahoor Ahmed, Abdul Qayyum, Abdur Rehman

School of Biomedical Sciences

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

9 Downloads (Pure)

Abstract

his study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented
extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations
containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive
fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97%
and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days,
respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C,
respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm),
FP (25%) exhibit the highest retention of PUFAs in a product

Original language	English
Article number	e22720
Pages (from-to)	1-10
Number of pages	10
Journal	Food Science and Technology
Volume	42
DOIs	https://doi.org/10.1590/fst.22720
Publication status	Published (in print/issue) - 22 Feb 2021

Keywords

fish powder
microwave vacuum drier
thermal extrusion
oxidative stability

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product",

abstract = "his study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product",

keywords = "fish powder, microwave vacuum drier, thermal extrusion, oxidative stability",

author = "Manzoor, {Muhammad Faisal} and Umair Shabbir and Gilani, {Syed Muneeb} and Aysha Sameen and Nazir Ahmad and Rabia Siddique and Zahoor Ahmed and Abdul Qayyum and Abdur Rehman",

year = "2021",

month = feb,

day = "22",

doi = "10.1590/fst.22720",

language = "English",

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pages = "1--10",

journal = "Food Science and Technology",

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TY - JOUR

T1 - Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

AU - Manzoor, Muhammad Faisal

AU - Shabbir, Umair

AU - Gilani, Syed Muneeb

AU - Sameen, Aysha

AU - Ahmad, Nazir

AU - Siddique, Rabia

AU - Ahmed, Zahoor

AU - Qayyum, Abdul

AU - Rehman, Abdur

PY - 2021/2/22

Y1 - 2021/2/22

N2 - his study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product

AB - his study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product

KW - fish powder

KW - microwave vacuum drier

KW - thermal extrusion

KW - oxidative stability

U2 - 10.1590/fst.22720

DO - 10.1590/fst.22720

M3 - Article

SN - 1678-457X

VL - 42

SP - 1

EP - 10

JO - Food Science and Technology

JF - Food Science and Technology

M1 - e22720

ER -

Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

Abstract

Keywords

UN SDGs

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