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Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, ba...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535653/ https://www.ncbi.nlm.nih.gov/pubmed/34681516 http://dx.doi.org/10.3390/foods10102467 |
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author | Nawaz, Asad Li, Enpeng Khalifa, Ibrahim Walayat, Noman Liu, Jianhua Irshad, Sana Zahra, Anam Ahmed, Shakeel Simirgiotis, Mario Juan Pateiro, Mirian Lorenzo, José M. |
author_facet | Nawaz, Asad Li, Enpeng Khalifa, Ibrahim Walayat, Noman Liu, Jianhua Irshad, Sana Zahra, Anam Ahmed, Shakeel Simirgiotis, Mario Juan Pateiro, Mirian Lorenzo, José M. |
author_sort | Nawaz, Asad |
collection | PubMed |
description | Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks. |
format | Online Article Text |
id | pubmed-8535653 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-85356532021-10-23 Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks Nawaz, Asad Li, Enpeng Khalifa, Ibrahim Walayat, Noman Liu, Jianhua Irshad, Sana Zahra, Anam Ahmed, Shakeel Simirgiotis, Mario Juan Pateiro, Mirian Lorenzo, José M. Foods Article Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks. MDPI 2021-10-15 /pmc/articles/PMC8535653/ /pubmed/34681516 http://dx.doi.org/10.3390/foods10102467 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Nawaz, Asad Li, Enpeng Khalifa, Ibrahim Walayat, Noman Liu, Jianhua Irshad, Sana Zahra, Anam Ahmed, Shakeel Simirgiotis, Mario Juan Pateiro, Mirian Lorenzo, José M. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title_full | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title_fullStr | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title_full_unstemmed | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title_short | Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks |
title_sort | effect of different processing methods on quality, structure, oxidative properties and water distribution properties of fish meat-based snacks |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535653/ https://www.ncbi.nlm.nih.gov/pubmed/34681516 http://dx.doi.org/10.3390/foods10102467 |
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