The Characteristics of Cracker Fish and Beef Products Processed Under Sudanese Condition

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2022-10-29 DOI:10.47941/jfs.1100
Yasir Salah Ibrahim Adam, Fatima Awadalla Jar-Elnbi, Abdalla Shawish Omer Hasan
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Abstract

Purpose: The study was designed to evaluate the processing of fish and beef crackers under Sudanese conditions. Methodology: 2kg Tetraodon fahaka fish meat, 2kg beef top side cut, corn flour, and spices were purchased from local market, and then prepared for processed cracker. The processing formula consist of 50% Meat or fish with 50% corn flour. Findings: The products were significantly different chemically in lipid content 19% for fish and 14 % for beef cracker and similar in moisture, protein, and ash%. (WAI) water absorption index, (WSI) water Solubility index determined without different between products. Linear expansion and oil absorption were differently 15.6, 10.7, 19.7, and 2.1for fish and beef cracker respectively. Sensory characteristics were determined included colour, falavor, Crispness, overall acceptability. The panelists prefer cracker fish in overall acceptability. Unique contribution to theory, practice and policy: Cracker fish products are traditional food in Asia; it’s made of fish and sea food which increases the nutritional value, and is taken between meals. Most of the snacks available in the market are mainly based on cereals, which are high in calorie and low in protein content. For this reason, snacks like fish or beef crackers with high protein content was thought to be developed for nutritional enrichment. Cracker fish and beef were processed in Sudan had acceptable chance to increases the nutritional value for children which like crispness. Cracker it can be useful in IDP camp for displaced human in Darfur province.
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苏丹条件下脆鱼和牛肉制品的特点
目的:本研究旨在评价在苏丹条件下鱼和牛肉饼干的加工。方法:从当地市场采购法哈卡四齿龙鱼肉2公斤、牛肉切面2公斤、玉米粉、香料等,制作加工饼干。加工配方由50%的肉或鱼和50%的玉米粉组成。结果:两种产品的脂肪含量(鱼为19%,牛肉饼干为14%)有显著的化学差异,而水分、蛋白质和灰分的含量相似。(WAI)吸水指数,(WSI)水溶性指数测定无产品间差异。鱼饼和牛肉饼的线性膨胀和吸油率分别为15.6、10.7、19.7和2.1。感官特征包括颜色,风味,脆度,整体可接受性。小组成员更喜欢饼干鱼的整体可接受性。对理论、实践和政策的独特贡献:脆鱼产品是亚洲的传统食品;它是由鱼和海鲜制成的,增加了营养价值,在两餐之间服用。市面上的零食大多以谷物为主,热量高,蛋白质含量低。因此,像鱼肉或牛肉饼干这样的高蛋白零食被认为是为了营养丰富而开发的。在苏丹加工的脆鱼和牛肉有机会增加喜欢脆的儿童的营养价值。它可以在达尔富尔省的国内流离失所者营地中发挥作用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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