Pub Date : 2017-06-15DOI: 10.3923/AJFT.2017.254.261
Ekrem Cem Cankirilig, N. Berik
Background and Objective: Croquette production technology is one of the most using food processing method in the world. When the croquette technology implemented to aquatic products, it is nutritious and delicious as well as economically valuable products are obtained at the same time. The goal of this study is to produce croquettes from rose-shrimp meat and to specify changes occurred in the content of fatty acids and mineral during the production. Materials and Methods: First of all, croquettes were produced from shrimp meat. In the latter, croquettes were fired at 180EC and samples were stored for analysis. Thus, fatty acid, mineral and proximate composition of shrimp meat, raw and fried croquettes were determined. Finally, obtained data were analyzed with one-way ANOVA in SPSS statistical package programme. Results: Findings of this study demonstrate that, moisture and protein rate decreased, while fat and ash rate increased during production of croquettes. Unsaturated fatty acids such as docosahexaenoic, eicosapentaenoic, oleic and palmitoleic acids decreased whereas saturated fats were increased after the croquette production (p<0.05). After the deep-frying process, saturated fatty acids decreased. However, unsaturated fatty acids especially oleic and linoleic acids increased due to high monounsaturated fatty acid contents of sunflower oil used in frying process (p<0.05). On the other hand, most of the minerals of shrimp meat decreased except sodium, potassium, manganese and zinc throughout the production process (p<0.05). While the bromine, boron, copper, manganese and zinc decreased, calcium, magnesium, iron and potassium remained statistically the same after the frying process (p<0.05). Conclusion: Despite the decrease of some fatty acids and trace metals due to cooking, it should be noted that shrimp croquettes as well as fried ones are still valuable in terms of nutritional quality. In the view of the results, with minimal production loss, croquette technology can be implemented to shrimp meat for achieve healthy and delicious final product.
{"title":"Changes in Fatty Acid and Mineral Compositions of Rose-Shrimp Croquettes During Production Process","authors":"Ekrem Cem Cankirilig, N. Berik","doi":"10.3923/AJFT.2017.254.261","DOIUrl":"https://doi.org/10.3923/AJFT.2017.254.261","url":null,"abstract":"Background and Objective: Croquette production technology is one of the most using food processing method in the world. When the croquette technology implemented to aquatic products, it is nutritious and delicious as well as economically valuable products are obtained at the same time. The goal of this study is to produce croquettes from rose-shrimp meat and to specify changes occurred in the content of fatty acids and mineral during the production. Materials and Methods: First of all, croquettes were produced from shrimp meat. In the latter, croquettes were fired at 180EC and samples were stored for analysis. Thus, fatty acid, mineral and proximate composition of shrimp meat, raw and fried croquettes were determined. Finally, obtained data were analyzed with one-way ANOVA in SPSS statistical package programme. Results: Findings of this study demonstrate that, moisture and protein rate decreased, while fat and ash rate increased during production of croquettes. Unsaturated fatty acids such as docosahexaenoic, eicosapentaenoic, oleic and palmitoleic acids decreased whereas saturated fats were increased after the croquette production (p<0.05). After the deep-frying process, saturated fatty acids decreased. However, unsaturated fatty acids especially oleic and linoleic acids increased due to high monounsaturated fatty acid contents of sunflower oil used in frying process (p<0.05). On the other hand, most of the minerals of shrimp meat decreased except sodium, potassium, manganese and zinc throughout the production process (p<0.05). While the bromine, boron, copper, manganese and zinc decreased, calcium, magnesium, iron and potassium remained statistically the same after the frying process (p<0.05). Conclusion: Despite the decrease of some fatty acids and trace metals due to cooking, it should be noted that shrimp croquettes as well as fried ones are still valuable in terms of nutritional quality. In the view of the results, with minimal production loss, croquette technology can be implemented to shrimp meat for achieve healthy and delicious final product.","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"5 1","pages":"254-261"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78840608","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-15DOI: 10.3923/AJFT.2017.271.284
A. Agiriga, M. Siwela
{"title":"Monodora myristica (Gaertn.) Dunal: A Plant with Multiple Food, Health and Medicinal Applications: A Review","authors":"A. Agiriga, M. Siwela","doi":"10.3923/AJFT.2017.271.284","DOIUrl":"https://doi.org/10.3923/AJFT.2017.271.284","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"108 1","pages":"271-284"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87632291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-15DOI: 10.3923/AJFT.2017.262.270
M. Mahmoud, A. Abou-Arab, F. Abu-Salem
{"title":"Quality Characteristics of Beef Burger as Influenced by Different Levels of Orange Peel Powder","authors":"M. Mahmoud, A. Abou-Arab, F. Abu-Salem","doi":"10.3923/AJFT.2017.262.270","DOIUrl":"https://doi.org/10.3923/AJFT.2017.262.270","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"33 1","pages":"262-270"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81390451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-15DOI: 10.3923/AJFT.2017.227.235
F. El-Shobaki, Amal S. Abdel-Azee, Amany M. Hegazy, H. Hassouna, I. Badawy
{"title":"Amelioration of Hyperglycemia and Associated Health Hazards Using Two Dietary Formulas Composed of Multiple Ingredients","authors":"F. El-Shobaki, Amal S. Abdel-Azee, Amany M. Hegazy, H. Hassouna, I. Badawy","doi":"10.3923/AJFT.2017.227.235","DOIUrl":"https://doi.org/10.3923/AJFT.2017.227.235","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"10 1","pages":"227-235"},"PeriodicalIF":0.0,"publicationDate":"2017-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73368513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.374.378
J. Olayiwola, V. Inyang, M. A. Bello
{"title":"Bacteriological and Proximate Evaluation of Ginger-Fortified Fermented Maize (OGI)","authors":"J. Olayiwola, V. Inyang, M. A. Bello","doi":"10.3923/AJFT.2017.374.378","DOIUrl":"https://doi.org/10.3923/AJFT.2017.374.378","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"23 1","pages":"374-378"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78355888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.358.366
S. Jaiswal, S. Naik
{"title":"Pressurized Liquid Extraction of Antioxidant Compounds from Green Tea","authors":"S. Jaiswal, S. Naik","doi":"10.3923/AJFT.2017.358.366","DOIUrl":"https://doi.org/10.3923/AJFT.2017.358.366","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"2 1","pages":"358-366"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87853042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.345.357
Yanan Xia, Yaqiong Liu, Haoran Wang, Q. Hu, Stefan Cerbin, Jie Wang
{"title":"Comparison on Flavor Compounds of Jujube Brandies Brewed from Eleven Varieties","authors":"Yanan Xia, Yaqiong Liu, Haoran Wang, Q. Hu, Stefan Cerbin, Jie Wang","doi":"10.3923/AJFT.2017.345.357","DOIUrl":"https://doi.org/10.3923/AJFT.2017.345.357","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"20 1","pages":"345-357"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78804227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.367.373
Xiaohua Xie, Lingli Zhang, Xueling Gao
{"title":"Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging","authors":"Xiaohua Xie, Lingli Zhang, Xueling Gao","doi":"10.3923/AJFT.2017.367.373","DOIUrl":"https://doi.org/10.3923/AJFT.2017.367.373","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"367-373"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79925147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.379.384
Emmanuel Iheke, A. Oshodi, Adekunle Omoboye, Oluwafemi Ogunlalu
{"title":"Effect of Fermentation on the Physicochemical Properties and Nutritionally Valuable Minerals of Locust Bean (Parkia biglobosa)","authors":"Emmanuel Iheke, A. Oshodi, Adekunle Omoboye, Oluwafemi Ogunlalu","doi":"10.3923/AJFT.2017.379.384","DOIUrl":"https://doi.org/10.3923/AJFT.2017.379.384","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"3 1","pages":"379-384"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87554297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-06-01DOI: 10.3923/AJFT.2017.385.389
O. Elizabeth, Sofowora Anuoluwapo, O. J. John
{"title":"Effect of Deep and Infrared Rays Frying on the Acrylamide Concentration Formation in Musa paradisiaca","authors":"O. Elizabeth, Sofowora Anuoluwapo, O. J. John","doi":"10.3923/AJFT.2017.385.389","DOIUrl":"https://doi.org/10.3923/AJFT.2017.385.389","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"68 1","pages":"385-389"},"PeriodicalIF":0.0,"publicationDate":"2017-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85796694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：