alexa Production of Prebiotic Functional Shrimp Nuggets Using -Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties | Abstract
ISSN: 2155-9546

Journal of Aquaculture Research & Development
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Mehrdad Haghshenas1, Hedayat Hosseini1*, Kooshan Nayebzadeh1, Amin Mousavi Khaneghah2, Behnoosh Shabkoohi Kakesh1 and Rozita Komeily Fonood1

1Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), São Paulo, Brazil

*Corresponding Author:
Hedayat Hosseini
Department of Food Sciences and Technology
National Nutrition and Food Technology
Research Institute
Faculty of Nutrition and Food Technology
Shahid Beheshti University of Medical Sciences
Tehran, Iran
Tel: 982122376426
Fax: 982122360660
E-mail: [email protected]

Received Date: March 18, 2014; Accepted Date: June 28, 2014; Published Date: July 14, 2014

Citation: Haghshenas M, Hosseini H, Nayebzadeh K, Khanghah AM, Kakesh BS,et al. (2014) Production of Prebiotic Functional Shrimp Nuggets Using ß-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties. J Aquac Res Development 5:245 doi: 10.4172/2155-9546.1000245

Copyright: © 2014 Haghshenas M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

In recent years consumer demand for healthier foods such as seafood products possessing appropriate functional properties and low calories has been increased. In this study, shrimp nuggets having functional properties were manufactured by incorporating commercially available ß-glucan and carboxy methyl cellulose (CMC), and were evaluated for sensory, chemical and physical properties. Texture profile analysis (TPA) of par-fried and full fried products showed that shrimp nuggets containing both ß-glucan and carboxy methyl cellulose (BG+CMC formulation) had significantly higher springiness, chewiness and cohesiveness than control (p<0.05) and lower hardness and shear force values. Addition of 1% CMC to the batter formulation with 3% ß-glucan in core reduced 27% of oil absorption during frying step. Differences in sensory evaluation values between nuggets containing CMC and control were not significant at any particular factors except for the juiciness. Application of BG as a prebiotic soluble fiber and CMC reduces oil uptake during frying, and provides a functional calorie- reduced sea food product with desirable organoleptic properties.

Keywords

Peer Reviewed Journals
 
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
 
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals

Ronald

[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected]

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

 
© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version
Leave Your Message 24x7