Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties. (8th September 2020)

• Record Type: Journal Article
• Authors: Nawaz, Asad; Li, Engpeng; Khalifa, Ibrahim; Irshad, Sana; Walayat, Noman; Mohammed, Hammad Hamed Hammad; Zhang, Zhongli; Ahmed, Shakeel; Simirgiotis, Mario Juan
• Is Part Of: International journal of food science & technology. Volume 56:Number 2(2021)
• Page Start: 1061
• Page End: 1069
• Publication Date: 2020-09-08
• Subjects: Dough rheology -- fish meat -- LF‐NMR -- microstructure -- noodles; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14761
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of >20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly ( P < 0.05) while water absorption index was decreased upon the increment of fish meat compared to control. Lightness of dough and hardness of noodles decreased significantly ( P < 0.05) while redness and yellowness were increased. Similarly, less swelled starch granules and dominancy of protein network over starch granules were observed in microstructure. The amount of free water was increased while bound water was decreased when >20% fish meat was added during low‐field nuclear magnetic resonance. The findings suggest the feasibility of adding 15–20% fish meat for the proper structure and chemistry of noodles. Abstract : Addition of fish meat up to 20% increased rheological properties and tightly bound water while >20% increased cooking loss, dominant protein network and free water.