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Madonna T. Thachil Basu Subrato Mithlesh K. Chouksey 《Journal Of Aquatic Food Product Technology》2013,22(1):46-64
ABSTRACTExtrusion cooking plays an important role in the production of puffed snacks, which enjoy wide acceptance all over the world and are potential vehicles for increasing the consumption of n-3 fatty acids. Response surface methodology (RSM) with central composite design was adopted to investigate the effects of four independent variables (fish powder, fish oil, moisture, and screw speed) at five levels on expansion ratio, breaking strength index, hardness, color, and thiobarbituric acid reactive substances (TBARS). A second order polynomial model was used to study the main, interactive, and quadratic effects of the independent variables and to explain the relationship between the responses and independent variables. Moisture was found to be the most significant factor (p < 0.001) influencing expansion ratio, breaking strength index, and color. Inclusion of fish powder and fish oil were found to be negatively associated with the expansion characteristics, resulting in decreased lipid oxidation due to less exposed surface area of the extrudates to air. Further, the absence of linear effect of fish powder and fish oil on TBARS demonstrated the possibility to incorporate higher levels of these ingredients to produce oxidatively stable extruded snacks rich in fish proteins. 相似文献
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Naresh Kumar Mehta Mithlesh K. Chouksey Amjad K. Balange Gayatri Tripathi 《Journal Of Aquatic Food Product Technology》2017,26(1):71-85
The physicochemical and gel properties of myofibrillar protein (MFP) from sin croaker fish were studied during ice storage for 18 days. Significant changes in the trends of solubility, Ca2+ ATPase enzyme activity, surface hydrophobicity, and water holding capacity of extracted MFP were observed by the 6th day of storage. The Ca2+ ATPase enzyme activity reduced significantly (p < 0.05) by the 6th day of storage. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) did not show a remarkable change in the concentration of myosin heavy chain. Surface hydrophobicity increased almost four times from its original value of 18.98 µg; whereas, water holding capacity showed a fluctuating trend during storage. The emulsion capacity of the MFP was in the range of 0.89- to 1.92-mL oil/mg protein during storage. The gel strength value (313.45 g.cm) of heat-induced gel prepared from fresh minced meat decreased significantly (p < 0.05) by the 6th day of ice storage. Texture profile analysis revealed that changes in hardness and gumminess were concurrent to steeply reducing breaking force up to the 6th day. The histological observation showed gradually increasing gaps between muscle fibers. The histological observations and physicochemical quality indicated that the sin croaker fish can be used for producing good quality surimi when stored for up to 6 days in ice. 相似文献
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Genetic Resources and Crop Evolution - Pearl millet is a major staple cereal crop worldwide and genetic biofortification with enhanced grain iron (Fe) and zinc (Zn) concentrations are ongoing... 相似文献
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Mori Kiran K. Patel Jagdish Rani Kirti Mori Vaishali K. Kumar Mithlesh Ajay B. C. 《Genetic Resources and Crop Evolution》2022,69(5):1759-1785
Genetic Resources and Crop Evolution - The genetic architecture of oil content, seed yield and its related biometric traits in castor was investigated through generation mean analysis in four... 相似文献
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