Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein-carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein-starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40-85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein-protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein-carbohydrate interactions.

Lipid Oxidation in Low-moisture Food: A Review

Overly high intake of saturated fat is an international problem contributing to global health issues. Low-moisture snacks account for a nutritionally significant proportion of the saturated fat in the diet, making these foods a key target for improving consumers' health. However, it is not currently feasible to maintain the same oxidative shelf life when replacing saturated fats with unsaturated fats, which are generally perceived to be more heart-healthy. This article summarizes current theories and available research on lipid oxidation in low-moisture foods in order to lay the groundwork for new lipid oxidation rate-reduction strategies. Research deficits needing attention and new methods for assessing lipid oxidation in low-moisture foods are also discussed.

Preparation and storage stability of meat spread developed from spent hens

AIM

The present study was carried out to develop a meat spread as a healthier alternative to already existing meat products utilizing undervalued spent hen meat to add a new dimension to meat products.

MATERIALS AND METHODS

Carcasses were processed within 30 min of slaughter and conditioned at 4±1°C for about 24 h and then braised along with other ingredients to get the final product. The products were evaluated for proximate composition, peroxide values, pH, microbiological, and sensory qualities as per standard procedures.

RESULTS

The mean percent values for moisture, crude protein, ether extract, and total ash content of developed product were 58.75±0.32, 9.12±0.44, 11.19±0.16, and 2.35±0.17, respectively. No significant difference was observed for mean coliform and the yeast and mold counts with the progression of storage period, but samples differed significantly for mean pH, thiobarbituric acid and total viable plate count during storage of meat spread. A progressive decline in mean sensory scores was recorded along with the increase in storage time.

CONCLUSION

The meat spread was found to be a good alternative to process the underutilized spent hens for its efficient utilization for product development.

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack

Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes. Snacks fortified with 3%, 5%, and 7% FP had similar sensory attributes. Therefore, snack with the highest level of FP (7%) was selected for acceptance tests. It was seasoned with cheese powder, vegetable oil, salt, and colorant. The amount of protein, moisture, fat, ash and salt in fortified corn snack (FCS) was 12%, 2%, 31%, 3%, and 2% respectively. Consumers' acceptance was studied using a central location test method. Consumers were 6-16 years old children in two communities (Iceland and Iran). They liked FCS but Iranian children favoured it more than Icelandic children. Majority of parents of the participants expressed their willingness to choose this product when buying snacks.