TY - JOUR
T1 - Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation
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 - 2021/3/13
Y1 - 2021/3/13
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
UR - http://dx.doi.org/10.1002/fsn3.2236
U2 - 10.1002/fsn3.2236
DO - 10.1002/fsn3.2236
M3 - Article
SN - 2048-7177
VL - 9
SP - 1
EP - 11
JO - Food Science & Nutrition
JF - Food Science & Nutrition
IS - 5
ER -
