Fish crackers development from minced fish and starch: an innovative approach to a traditional product
Cristiane Rodrigues Pinheiro Neiva, Thaís Moron Machado, Rúbia Yuri Tomita, Érika Fabiane Furlan, Marildes Josefina Lemos Neto, Deborah Helena Markowicz Bastos
Food Science and Technology
Abstract
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.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
fried fish crackers (FFCs) had high protein content 10.86%
“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).”
lysine content was above requirements for children
“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.”
essential amino acid contents were above FAO requirements for adults
“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.”