title: Quality changes during storage of minced fish products containing dietary fiber and fortified with ω3 fatty acids.
abstract: Two ready-to-eat minced fish products from hake were developed, their proximate composition and fatty acid profiles determined and their quality changes followed during 3.5 months under refrigeration at 2 ± 1 °C and 10 ± 1 °C. These products contain dietary fiber and are innovative and healthy. The formulation was identical, except vegetable oil (VO), 5.6% (w/w) in one group and 2.7% (w/w) plus 2.9% (w/w) cod liver oil (CLO) in the other. CLO products had a higher ω3/ω6 ratio (0.54 ± 0.02 versus 0.08 ± 0.02) and ensured, per 100 g serving, the 500 mg recommended daily intake of eicosapentaenoic and docosahexaenoic acids. CLO products showed lower gel strength (p ≤ 0.05), however, other textural properties were similar to those of the VO group. Thiobarbituric acid reactive substances values were higher in CLO products. All groups presented acceptable sensory scores and no microbiological growth. During storage products became redder and less yellow, while seafood aroma and flavor declined and saltiness perception augmented. Temperature had a negative effect on sensory elasticity and instrumental texture.
authors.affiliation: Instituto Nacional de Recursos Biológicos, I.P.- INRB/IPIMAR, Av. de Brasília 1449-006, Lisboa, Portugal. ccardoso@ipimar.pt
authors.forename: C
authors.initials: C
authors.lastname: Cardoso
authors.forename: R
authors.initials: R
authors.lastname: Mendes
authors.forename: S
authors.initials: S
authors.lastname: Pedro
authors.forename: P
authors.initials: P
authors.lastname: Vaz-Pires
authors.forename: M L
authors.initials: ML
authors.lastname: Nunes
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003060:Cod Liver Oil; D003080:Cold Temperature; D003116:Color; D004043:Dietary Fiber; D057140:Fast Foods / Q000032:analysis / Q000382:microbiology; D015525:Fatty Acids, Omega-3 / Q000032:analysis; D005396:Fish Products / Q000032:analysis* / Q000382:microbiology; D005511:Food Handling; D005516:Food Microbiology; D005527:Food, Fortified / Q000032:analysis* / Q000382:microbiology; D048388:Gadiformes; D006801:Humans; D055595:Mechanical Phenomena; D010938:Plant Oils; D011786:Quality Control; D012677:Sensation; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D015525:Fatty Acids, Omega-3; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D014867:Water; D003060:Cod Liver Oil