Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation. Issue 5 (13th March 2021)

• Record Type: Journal Article
• Authors: Ahmad, Nazir; Hussain, Abid; Khan, Sipper; Korma, Sameh A.; Hussain, Ghulam; Aadil, Rana Muhammad; Siddique, Rabia; Ali, Anwar; Shabbir, Umair; Haq, Ahsan Ul; Manzoor, Muhammad Faisal; Siddeeg, Azhari
• Is Part Of: Food science & nutrition. Volume 9:Issue 5(2021)
• Page Start: 2743
• Page End: 2753
• Publication Date: 2021-03-13
• Subjects: extruded fish powder -- fatty acids -- peroxide value -- vacuum drying; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2236
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: The current study aimed to optimize the process for ready‐to‐eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum‐dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value‐added food products in future studies. Abstract : Nowadays, the dried fish powder (FP) can be applied for the production of value‐added foods and food fortification has supported the food industry to investigate various approaches for producing FP from multiple raw materials. The aim of this study was to optimize the process of ready‐to‐eat extruded fish powder preparation and its characterization for bioactive fatty acids. Our results report that the processing methods such as thermal extrusion and microwave vacuum drying improve the bioactive fatty acids, PV, and TBARS of FP which is very useful for the food industry to manufacture value‐added functional products.