Journal ArticleDOI
Production of Biscuit from Chinese Sturgeon Fish Fillet Powder (Acipeneser sinensis): A Snack Food for Children
TLDR
Overall, the inclusion of 7% SFP could produce protein enriched cereal-based fortified biscuits with acceptable sensory and quality attributes and ultimately could insure effective fish utilization and solve malnutrition problems.Abstract:
Malnutrition in children is a current global burden. A common snack for children is biscuits prepared from cereals. However, these types of biscuits have low protein content. Therefore, producing h...read more
Citations
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Journal ArticleDOI
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
Fei-jian Liu,Dong Xiuping,Dong Xiuping,Shi-ke Shen,Yu-gang Shi,Yangzhi Ou,Wen-qiang Cai,Chen Yuewen,Beiwei Zhu +8 more
TL;DR: In this paper, the authors compared the digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures (50, 60 and 70 °C) and times (15 and 30 min).
Journal ArticleDOI
Effects of ultrasonic, microwave, and combined ultrasonic-microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis).
Anwar Noman,Anwar Noman,Jiang Qixing,Yanshun Xu,Sherif M. Abed,Mohammed Obadi,Abdelmoneim H. Ali,Wedad Q. AL-Bukhaiti,Wenshui Xia +8 more
TL;DR: The results indicated that the use of ultrasound as a pretreatment enhanced the degree of hydrolysis, which could be useful in the preparation of protein hydrolysate with higher yields and the improvement of their antioxidant properties.
Journal ArticleDOI
Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate
Bereket Abraha,Abdu Mahmud,Habtamu Admassu,Fang Yang,Negasi Tsighe,Mogos Girmatsion,Wenshui Xia,Pasience Magoha,Yu Peipei,Qixing Jiang,Yanshun Xu +10 more
TL;DR: In this article, the authors evaluated the physico-chemical and nutritional qualities of biscuits made from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months.
Journal ArticleDOI
Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
TL;DR: In this article , the authors present an open access article licensed under the Creative Commons Attribution-Non-Commercial-NoDerivs License (http://creativecommons.nc-nd/4.0/).
Journal ArticleDOI
Physicochemical and Nutritional Characteristics of Cookies Prepared with Untapped Seaweed Ulva intestinalis: An Approach to Value Addition as a Functional Food
Md. Mohibbullah,Al Amin,Md. Abu Talha,Md. Abdul Baten,M. M. Rana,Ashfak Ahmed Sabuz,A. W. Newaz,Jae-Suk Choi +7 more
TL;DR: In this paper , the authors investigated the sensory, physicochemical, nutritional and fatty acid properties of seaweed-based cookies prepared with untapped seaweed Ulva intestinalis (UI) from Bangladesh coast.
References
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Journal ArticleDOI
A rapid method of total lipid extraction and purification.
E. G. Bligh,W. J. Dyer +1 more
TL;DR: The lipid decomposition studies in frozen fish have led to the development of a simple and rapid method for the extraction and purification of lipids from biological materials that has been applied to fish muscle and may easily be adapted to use with other tissues.
Journal ArticleDOI
Nutritional Value of Proteins from Different Food Sources. A Review
TL;DR: Methods used for protein quality evaluation, research needs to facilitate labeling foods forprotein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships are discussed.
Journal ArticleDOI
Fish Spoilage Mechanisms and Preservation Techniques: Review
TL;DR: More efforts are required to understand the role of proximate composition of fish, post harvest histor y, environmental conditions, initial microbial load, t ype and nature of bacteria and their interaction in order to optimize the shelf-life of fish.