Interactions and effects of the seasoning mixture containing fish protein powder/omega-3 fish oil on children's liking and stability of extruded corn snacks using a mixture design approach

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1097-1105

  Shaviklo, Amir Reza ^a   Kargari Dehkordi, Ahmad ^b   Zangeneh, Parisa ^b  

^a TARBIAT MODARES UNIVERSITY   (Iran)

^b Hajim Daneh Mihan Food Technology Company Lia Industrial State   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

FISH; FISHERIES; FOOD STORAGE; MIXTURES; NUTRIENTS; PROTEINS; TESTING;

CENTRAL LOCATIONS; CHEDDAR CHEESE; FISH CONSUMPTION; MIXTURE DESIGN; PROTEIN POWDERS; SENSORY ATTRIBUTES; STORAGE TIME; TEST METHOD;

FISH PRODUCTS;

ZEA MAYS;

EID: 84902380727     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12068     Document Type: Article

References (31)

1. Association of Official Analytical Chemists (AOAC) 1990. Official Methods of Analysis, 15th Ed., Vol. II, Sec. 985.29, 1105, AOAC Press, Arlington, VA.
2. Bechtel, P.J. 2002. Snack foods of animal origin. In Snack Foods Processing (E.W. Rooney and L.W. Lusas, eds.) pp. 421-432, CRC Press, New York.
3. Capriles, V.D., Soares, R. and Areas, J. 2009. Storage stability of snacks with reduced saturated and trans fatty acids contents. Ciênc. Tecnol. Aliment. 29, 690-695.
4. Cunha, L.M., Oliveir, F.A.R., Brandao, T.R.S. and Oliveira, J.C. 1997. Optimal design for estimating the kinetic parameters of the Bigelow model. J. Food Eng. 33, 111-128.
5. Dodds, A. 2008. Future Convenience Food and Drinks. New Opportunities in a Developed Market, pp. 114-124, Business Insights Ltd, London.
6. Fewtrell, L., Pruss-Ustun, A., Bos, R., Gore, F. and Bartram, J. 2007. Water, sanitation and hygiene World Health Organization, pp.12-50, Geneva, Switzerland.
7. Food & Agriculture Organization (FAO) 2011. The state of world fisheries and aquaculture, Rome, Italy.
8. Guinard, J.X. 2001. Sensory and consumer testing with children. Food Sci. Technol. 11, 273-283.
9. Haard, N.F. 1995. Composition and nutritive value of fish proteins and other nitrogen compounds. In Fish and Fishery Products: Composition, Nutritive Properties and Stability (A. Ruiter, ed.) pp. 77-115, Biddles Ltd, Guilford, UK.
10. Institute of Standards and Industrial Research Of Iran (ISIRI) 2008. Microbiology of corn expanded products; specifications and test methods, Standard nr. 2968, Tehran.
11. International Organization for Standardization (ISO) 1983. Sensory analysis: General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors, 8586-1, Geneva.
12. International Organization for Standardization (ISO) 1988. Sensory analysis: General guidance for the design of test rooms, 8589, Geneva.
13. Kim, H. and Kim, B. 2004. Characteristics of snack-like products from twin screw extrusion of corn flour or wheat flour blended with tuna fish. Food Sci. Biotech. 13, 219-224.
14. Kong, J., Dougherty, M.P., Perkins, L.B. and Camire, M.E. 2008. Compositions and consumer acceptability of a novel extrusion-cooked salmon snack. J. Food Sci. 3, 118-123.
15. Kristbergsson, K. 2001. From ideas to products concepts and prototype. In Food Innovation Management; from Idea to Success (R. Treillon, ed.) pp. 72-82, Massy Food Net, ENSIA, Massy.
16. Meilgaard, M.C., Civille, G.V. and Caar, B.T. 2007. Sensory Evaluation Techniques, 4th Ed., CRC Press/Taylor and Francis Group, Boca Raton. Chapter 4.
17. Modi, V.K., Sachindra, N.M., Nagegowda, P., Mahendrakar, N.S. and Rao, D.N. 2007. Quality changes during the storage of dehydrated chicken kebab mix. Int. J. Food Sci. Technol. 42, 827-835.
18. Rhee, K.S., Kim, E.S., Jung, B.M. and Rhee, K.C. 2004. Extrusion of minced catfish with corn and defatted soy flours for snack foods. J. Food Process. Preserv. 28, 288-301.
19. Shankar, T.J. and Bandyopadhyay, S. 2005. Process variables during single-screw extrusion of fish and rice-flour blends. J. Food Process. Preserv. 29, 151-164.
20. Shaviklo, A.R. 2012. Fish snacks from value addition of low value fish and processing by-products. INFOFISH Int. 5/2012, 42-45.
21. Shaviklo, A.R. and Rafipour, F. 2012. Consumer-based development and optimization of fish strudel using d-optimal mixture design. J. Food Process. Preserv. DOI: 10.1111/jfpp.12039.
22. Shaviklo, G.R. 2010. Properties and applications of fish proteins in value added convenience. PhD Dissertation, pp. 5-15, Faculty Of Food Science and Nutrition, School of Health Sciences. University of Iceland.
23. Shaviklo, G.R. 2011. Using product development approach for increasing fish consumption in Near East region. INFOFISH Int. 4/2011, 47-52.
24. Shaviklo, G.R., Thorkelsson, G., Arason, S., Kristinsson, H.G. and Sveinsdottir, K. 2010a. The influence of additives and drying methods on quality attributes of fish protein powder made from saithe (Pollachiusvirens). J. Sci. Food Agric. 12, 2133-2143.
25. Shaviklo, G.R., Arason, S., Thorkelsson, G., Sveinsdottir, K. and Martinsdottir, M. 2010b. Sensory attributes of haddock balls affected by added fish protein isolate and frozen storage. J. Sensory Studies 3, 316-331.
26. Shaviklo, G.R., Thorkelsson, G., Sigurgisladottir, S. and Rafipour, F. 2011a. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature. J. Sci. Food Agric. 5, 886-893.
27. Shaviklo, G.R., Olafsdottir, H., Sveinsdottir, K., Thorkelsson, G. and Rafipour, F. 2011b. Quality characteristics and consumer liking of a high fish protein puffed corn-fish snack. J. Food Sci. Technol. 6, 668-676.
28. Shaviklo, G.R., Thorkelsson, G., Sveinsdottir, K. and Pourreza, F. 2011c. Studies on processing, consumer survey and storage stability of a ready-to-reconstitute fish cutlet mix. J. Food Sci. Technol. DOI: 10.1007/s13197-011-0417-x.
29. Shaviklo, G.R., Thorkelsson, G., Arason, S., Sveinsdottir, K. and Rafipour, F. 2011d. Chemical properties and sensory quality of ice cream fortified with fish protein. J. Sci. Food Agric. 7, 1199-1204.
30. Taoukis, P.S., Elmeskine, A. and Labuza, T.P. 1988. Moisture transfer and shelf life of packaged foods. In Food and Packaging Interactions, ACS Symposium Series nr. 365, Vol. 19 (J.H. Hotchkiss, ed.) pp. 243-261, American Association of Cereal Chemists, St. Paul, MN.
31. Wangcharoen, W., Ngarmsak, T. and Wilkinson, H. 2006. Formula optimization for garlic and pepper flavoured puffed snacks. J. Food Sci. Technol. 28, 63-71.