Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks
Asad Nawaz,
Enpeng Li,
Ibrahim Khalifa,
Noman Walayat,
Jianhua Liu,
Sana Irshad,
Anam Zahra,
Shakeel Ahmed,
Mario Juan Simirgiotis,
Mirian Pateiro,
José M. Lorenzo
Affiliations
Asad Nawaz
Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China
Enpeng Li
Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.
