Ahmed, H., Sharaf, S., El-Senousi, N. (2009). PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS. Journal of Food and Dairy Sciences, 34(6), 6477-6485. doi: 10.21608/jfds.2009.115337
H. A. Ahmed; Shadia M. Sharaf; Naglaa A. El-Senousi. "PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS". Journal of Food and Dairy Sciences, 34, 6, 2009, 6477-6485. doi: 10.21608/jfds.2009.115337
Ahmed, H., Sharaf, S., El-Senousi, N. (2009). 'PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS', Journal of Food and Dairy Sciences, 34(6), pp. 6477-6485. doi: 10.21608/jfds.2009.115337
Ahmed, H., Sharaf, S., El-Senousi, N. PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS. Journal of Food and Dairy Sciences, 2009; 34(6): 6477-6485. doi: 10.21608/jfds.2009.115337
PEEL OF FRUIT AS SOURCE OF FUNCTIONAL INGREDI-ENTS OF FISH PRODUCTS
Meat and Fish Technology Research Dept., Food Technology Research Institute, Agric. Res. Center, Giza.
Abstract
It is known that fish is among nutritious and healthy foods. That is because fish contains great amount of protein, minerals and vitamins, and also it lowers blood pressure, lipids and cholesterol. Fish burger is easy to eat by children and elderly people. And some diseases common in civilized communities (including diabetes, gallstone, atherosclerosis, cancer and ulcer) may be prevented when consuming foods with high fiber content. At the same time, dietary fibers can be an effective tool in seafood processing for improving functional properties such as water binding, gelling, etc. And whereas fish and fish products are poor in fibers, this investigation aimed to raise the level of fiber in bolti (Tilapia nilotica) fish burger using a fine powdered fibers dried at (60oC) prepared from orange and pomegranate pomaces. Different levels of fiber (5, 7.5 and 10%) were added in a selected formula and storage at -18oC lasted for two months, based on organoleptic evaluation.
Chemical and physical studies were carried out. The results revealed that adding orange and pomegranate peel performed for decrease moisture, protein and fat and increase fiber and carbohydrate. It was found that slight differences in chemical composition after storage at -18oC for two months. The results showed that adding orange and pomegranate peel to fish burger performed to perfection properties of product during storage, whereat, performed to the decrease of TBA, TVN and TMAN after storage for two months at -18oC, these peel acted as antioxidants, also adding these peel performed to perfection physical and sensory quality properties.
View on SCiNiTO
Top