Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation
Nazir Ahmada b, Abid Hussainc, Sipper Khand, Sameh A. Kormae f, Ghulam Hussaing, Rana Muhammad Aadilh, Rabia Siddiquei, Anwar Alia b, Umair Shabbira b, Ahsan Ul Haqj, Muhammad Faisal Manzoork✉, Azhari Siddeegl
- aInstitute of Food &
- bHome Sciences Government College University Faisalabad Pakistan
- cDepartment of Agriculture and Food Science Karakoram International University Gilgit Pakistan
- dSchool of Food and Agriculture Sciences University of Management and Technology Lahore Pakistan
- eDepartment of Food Science Faculty of Agriculture Zagazing University Sharkia Egypt
- fSchool of Food Science and Engineering South China University of Technology Guangzhou China
- gDepartment of Physiology Government College University Faisalabad Pakistan
- hNational Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
- iDepartment of Chemistry Government College University Faisalabad Pakistan
- jDepartment of Forestry and Range Management University of Agriculture Faisalabad Pakistan
- kSchool of Food and Biological Engineering Jiangsu University Zhenjiang China
Papers open inside SciRah from the original publisher or repository; SciRah never hosts them.
Abstract
Abstract The current study aimed to optimize the process for ready‐to‐eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum‐dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value‐added food products in future studies.
TL;DRThe results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07% and the maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic Acid (EPA) was 3.24 ± 0.08 g/100 g lipids, by using different extrusion parameters. (Semantic Scholar)