| Full text | |
| Author(s): |
Pinheiro Neiva, Cristiane Rodrigues
[1, 2]
;
Machado, Thais Moron
[2]
;
Tomita, Rubia Yuri
[2]
;
Furlan, Erika Fabiane
[2]
;
Lemos Neto, Marildes Josefina
[2]
;
Markowicz Bastos, Deborah Helena
[1]
Total Authors: 6
|
| Affiliation: | [1] Sao Paulo Univ USP, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo - Brazil
[2] Inst Fisheries, Fish Technol Lab, Sao Paulo, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | FOOD SCIENCE AND TECHNOLOGY; v. 31, n. 4, p. 973-979, OCT-DEC 2011. |
| Web of Science Citations: | 13 |
| 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. (AU) | |