Fish crackers development from minced fish and starch: An innovative approach to a traditional product [Biscoito a base de carne mecanicamente separada de pescado e amido: Inovação de um produto tradicional]
Neiva C.R.P.,Sao Paulo State Agency for Agribusines Technology |
Neiva C.R.P.,University of Sao Paulo |
Machado T.M.,Sao Paulo State Agency for Agribusines Technology |
Tomita R.Y.,Sao Paulo State Agency for Agribusines Technology |
And 3 more authors.
Ciencia e Tecnologia de Alimentos | Year: 2011
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.