Senzorna i fizikalno-kemijska kakvoća popečaka od bakalara obogaćenih atlantskom skušom
| Autor: | Janna, Cropotova, Revilija, Mozuraityte, Inger Beate, Standal, Olga, Szulecka, Tomasz, Kulikowski, Adam, Mytlewski, Turid, Rustad |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
haddock
sensory attributes quality parameters TP368-456 nucleotides Food processing and manufacture Atlantic mackerel NMR metabolomics fish cake riblji popečci bakalar atlantska skuša senzorna svojstva parametri kakvoće metaboličko profiliranje NMR spektara Original Scientific Papers TP248.13-248.65 Biotechnology |
| Zdroj: | Food Technology and Biotechnology, Vol 59, Iss 1, Pp 4-15 (2021) Food Technology and Biotechnology Volume 59 Issue 1 |
| ISSN: | 1334-2606 1330-9862 |
| Popis: | Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, and thus improve the nutritional value but it may also affect the consumer acceptance. The aim of this study is to assess the physicochemical and sensory quality of novel fish cake prototypes prepared from haddock and mackerel mince. Experimental approach. Fillets of haddock and Atlantic mackerel were used as raw material for preparation of fish cakes. The fish fillets were minced, mixed together (in haddock/mackerel mass ratio of 100:0, 75:25 and 50:50%) with salt, potato starch, pepper and full fat milk. Physicochemical and sensory analyses were further performed. Results and conclusions. The fatty acid composition analysis showed that the recommended daily intake of 250 mg of eicosapentaenoic acid and docosahexaenoic acid can easily be reached by consumption of fish cakes enriched with mackerel. The oxidation levels of all fish cakes were low in terms of peroxide value and thiobarbituric acid reactive substance assay (TBARS). Fish cakes prepared with higher mass fraction of mackerel mince (>50%) had significantly (p50%) fish cakes due to higher myoglobin content in the fish muscle. Moreover, fish cakes with higher amount of mackerel mince had increased yellowness due to the accumulation of water-soluble (r=0.990, p Pozadina istraživanja. Bilo bi poželjno povećati udjel pelagične ribe bogate dugolančanim omega-3 masnim kiselinama u prehrani. Djelomičnom zamjenom tradicionalno korištene bijele ribe pelagičnom ribom povećao bi se udjel omega-3 masnih kiselina, a time i hranjiva vrijednost proizvoda, no to može utjecati na prihvatljivost proizvoda kod potrošača. Svrha je ovoga rada bila procijeniti fizikalno-kemijska i senzorna svojstva ribljih popečaka, pripremljenih prema novim recepturama od smjese bakalara i skuše. Eksperimentalni pristup. Fileti bakalara i atlantske skuše korišteni su kao sirovina za pripremu ribljih popečaka. Fileti su samljeveni, pomiješani u omjerima bakalara i skuše od 100:0, 75:25 i 50:50, dodani su im sol, krumpirov škrob, papar i punomasno mlijeko, te su ispitana fizikalno-kemijska i senzorna svojstva dobivenih popečaka. Rezultati i zaključci. Analiza sastava masnih kiselina pokazala je da se preporučena dnevna doza od 250 mg eikozapentaenoične i dokozaheksaenoične kiseline može vrlo lako postići konzumacijom ribljih popečaka obogaćenih skušom. Peroksidni broj i udjel reaktivnih spojeva tiobarbiturne kiseline potvrdili su da je stupanj oksidacije svih uzoraka popečaka bio nizak. Riblji popečci s većim udjelom mesa skuše (50 %) imali su bitno (p |
| Databáze: | OpenAIRE |
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