Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 223-236 | Back to browse issues page

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1- Head of Dep. of Animal Processing, Animal Science Research Institute of Iran
2- Department of fisheries, Talesh Branch, Islamic Azad University, Talesh, Iran
3- Department of animal products processing, Animal science research institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract:   (5205 Views)
Optimum utilization of animal protein byproducts results in the use of maximum production capacity in existing processing plants. The purpose of this research was to develop a new and ready-to-eat product from fish mince and chicken protein isolate with desirable sensory characteristics by using the D-optimal Mixture Design, Quantitative Anatomical Analysis (QDA), and Principal Components Analysis (PCA ). Initially, 13 prototypes containing different percentages of fish mince and chicken protein isolate (totaling 70% of the product formulation) were prepared. After sensory evaluation by QDA method, a prototype was selected as the optimum treatment, which included 50% fish mince and 20% chicken protein isolate and 30% other ingredients. The sensory stability of the optimum prototype was investigated in comparison with the control treatment during 90 days of frozen storage. Physicochemical analysis (pH, TVB-N, PV and TBARS) and microbial tests were also used to investigate the qualitative changes of the prototypes. The results showed that the optimum prototype had better sensory and quality indexes than the control sample. This study introduces chicken protein isolate as a new food ingredients. It also emphasizes the use of a combination application of QDA and PCA analysis and the D-optimal Mixture Design model in designing and manufacturing a product with the optimal formulation. Because these data will be applicable and valid for industrial scale production.
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Article Type: Original paper | Subject: Food quality control
Received: 2018/01/13 | Accepted: 2018/08/27 | Published: 2018/10/5

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