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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

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

Revista

Título: Food Science and Technology International

Vol. 16

Páginas: 31-42

ISSN: 1082-0132

Editora: SAGE

Indexação

ISI Web of Knowledge - 8 Citações

Scopus - 9 Citações

Classificação Científica

FOS: Ciências exactas e naturais > Química

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12