Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Nazir Ahmad; Abid Hussain; Sipper Khan; Sameh A. Korma; Ghulam Hussain; Rana Muhammad Aadil; Rabia Siddique; Anwar Ali; Umair Shabbir; Ahsan Ul Haq; Muhammad Faisal Manzoor; Azhari Siddeeg

doi:10.1002/fsn3.2236

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Nazir Ahmad, Abid Hussain, Sipper Khan, Sameh A. Korma, Ghulam Hussain, Rana Muhammad Aadil, Rabia Siddique, Anwar Ali, Umair Shabbir, Ahsan Ul Haq, Muhammad Faisal Manzoor, Azhari Siddeeg

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Abstract

The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value-added food products in future studies.

Original language	English
Pages (from-to)	2743-2753
Number of pages	10
Journal	Food Science & Nutrition
Volume	9
Issue number	5
Early online date	13 Mar 2021
DOIs	https://doi.org/10.1002/fsn3.2236
Publication status	Published (in print/issue) - 31 May 2021

Bibliographical note

Data Access Statement

Dataset support the conclusion, included with in the article.

Keywords

extruded fish powder
fatty acids
peroxide value
vacuum drying

UN SDGs

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

Access to Document

10.1002/fsn3.2236

Food Science Nutrition - 2021 - Ahmad - Impact of thermal extrusion and microwave vacuum drying on fatty acids profileFinal published version, 493 KBLicence: CC BY

Cite this

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title = "Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation",

abstract = "The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value-added food products in future studies.",

keywords = "extruded fish powder, fatty acids, peroxide value, vacuum drying",

author = "Nazir Ahmad and Abid Hussain and Sipper Khan and Korma, {Sameh A.} and Ghulam Hussain and Aadil, {Rana Muhammad} and Rabia Siddique and Anwar Ali and Umair Shabbir and {Ul Haq}, Ahsan and Manzoor, {Muhammad Faisal} and Azhari Siddeeg",

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doi = "10.1002/fsn3.2236",

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AU - Ahmad, Nazir

AU - Hussain, Abid

AU - Khan, Sipper

AU - Korma, Sameh A.

AU - Hussain, Ghulam

AU - Aadil, Rana Muhammad

AU - Siddique, Rabia

AU - Ali, Anwar

AU - Shabbir, Umair

AU - Ul Haq, Ahsan

AU - Manzoor, Muhammad Faisal

AU - Siddeeg, Azhari

PY - 2021/5/31

Y1 - 2021/5/31

N2 - The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value-added food products in future studies.

AB - The current study aimed to optimize the process for ready-to-eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum-dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value-added food products in future studies.

KW - extruded fish powder

KW - fatty acids

KW - peroxide value

KW - vacuum drying

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DO - 10.1002/fsn3.2236

M3 - Article

SN - 2048-7177

VL - 9

SP - 2743

EP - 2753

JO - Food Science & Nutrition

JF - Food Science & Nutrition

IS - 5

ER -

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Abstract

Bibliographical note

Data Access Statement

Keywords

UN SDGs

Access to Document

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