Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product
Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product
Date
2017
Authors
Anuj Kumar
Elavarasan, K.
Kishore, P.
Uchoi, D.
Mandakini Devi, H.
George Ninan
Zynudheen, A.A.
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Abstract
Development of restructured–dehydrated fish product enhances the shelf life as well as commercial
value of fish. Along the similar lines, tiger tooth croaker (Otolithes ruber) mince was utilized in
making restructured–dehydrated product (RDP). The effect of vacuum (VD), hybrid-solar (SD), and
fluidized bed drying (FBD) on proximate composition, bio-chemical characteristics, and sensory
acceptability of the RDPs was studied. Protein content of RDPs varied from 38.71 to 42.33%. The
water activity of RDPs varied from 0.48 to 0.53, indicating shelf stability of RDPs. Lipid deterioration
during drying was minimal as revealed by TBARS and FFA values. Rehydratability of FBD
product was significantly (p≤0.05) lower than others. Frying of RDPs yielded fish-cracker like
products. Fried VD product was sensorially more acceptable than others. The present study could
pave the way for development of a new class of fish meat based products wherein low value fish
meat are utilized.
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Citation
J Food Process Preserv.; 41:e13277.