Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties

Asad Nawaz, Ibrahim Khalifa, Noman Walayat, Jose M. Lorenzo, Sana Irshad, Abdullah, Shakeel Ahmed, Mario Juan Simirgiotis, Madad Ali and Enpeng Li
Additional contact information
Asad Nawaz: Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
Ibrahim Khalifa: Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, Egypt
Noman Walayat: Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China
Jose M. Lorenzo: Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
Sana Irshad: School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, China
Abdullah: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Shakeel Ahmed: Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Campus Isla Teja 5090000, Valdivia, Chile
Mario Juan Simirgiotis: Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Campus Isla Teja 5090000, Valdivia, Chile
Madad Ali: School of Public Affairs, University of Science and Technology of China, Hefei 230026, China
Enpeng Li: Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China

Sustainability, 2021, vol. 13, issue 11, 1-12

Abstract: Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w / w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly ( p < 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.

Keywords: whole fish powder; baked snacks; LF-NMR; SEM; zero waste (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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