Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 41, Issue 2, Pages -Publisher
WILEY-HINDAWI
DOI: 10.1111/jfpp.12845
Keywords
-
Categories
Funding
- Director ICAR-Central Institute of Fisheries Technology
Ask authors/readers for more resources
The effect of seaweed incorporation on the quality of fish jerky was studied. Sargassum wightii was incorporated in proportions of 0, 3, and 5% in Tuna jerky batter formulation. Physicochemical, microbiological, antioxidant, and sensory qualities were assessed. Total fiber content increases from 0.91 to 2.49% in seaweed incorporated sample. The additional seaweed produced samples with less tensile strength. The results showed that addition of seaweed increase the amounts of the macro minerals and trace elements in the jerky. Addition of seaweed improves antioxidant quality by decreasing IC50-DPPH of the product from 0.98 to 0.65mg/ml. Addition of seaweed up to 3% did not affect the organoleptic quality. Sargassum wightii can be a potent functional ingredient in convenient food like jerky.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available