Quality Changes During Storage of Minced Fish Products Containing Dietary Fiber and Fortified with omega 3 Fatty Acids

• Type: Article in International Scientific Journal
• Date: 2010

Authors

cardoso, c (Author) Other; mendes, r (Author) Other; pedro, s (Author) Other; vaz-pires, p (Author) ICBAS; nunes, ml (Author) ICBAS

Journal

Title: Food Science and Technology International

Vol. 16

Pages: 31-42

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 8 Citations

Scopus - 9 Citations

Scientific classification

FOS: Natural sciences > Chemical sciences

Other information

Authenticus ID: P-003-9BG

DOI: 10.1177/1082013209352915

Abstract (EN): Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 +/- 1 degrees C and 10 +/- 1 degrees C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher omega 3/omega 6 ratio (0.54 +/- 0.02 versus 0.08 +/- 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p <= 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12