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282122

Improvement of Red Tuna Luncheon Quality Attributes

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Last updated: 04 Jan 2025

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Abstract

The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce special organoleptic characteristics. Studied red tuna fish luncheon blends were 10% fat, 20% fat, 10% sham chickpea, 10% Tasali chickpea and 5% sham +5% Tasali. These samples were evaluated in terms of approximate chemical composition, physiochemical attributes (TVN, TBA and pH), texture profile, color measurement and sensory properties. The blends with beef fat obtained high content of crude fat and low content of crude protein and moisture. Total carbohydrates of chickpea replacement were ranged from 11.32 to 12.4%. The total volatile nitrogen of all luncheon samples was in acceptable limit, which ranged from 14.84 to 22.12 mg N/100g sample. Also, pH values were fluctuated between 5.76 and 5.82. Treatments containing sham chickpea flour had the highest value of TBA. Firmness, gumminess and chewiness, while fat replacements had the least values, but cohesiveness of all treatments had no significant differences. The lightness L* of fat treatments were higher than others. Redness a* value of red tuna fish luncheon ranged from 2.39 to 2.94. The blend of 20% beef fat obtained the highest score of sensory evaluation as taste, color, odor, texture and overall acceptability.

DOI

10.21608/jfds.2023.186148.1094

Keywords

Red Tuna fish, luncheon, chickpea, animal fat, Physio-chemical attributes

Authors

First Name

Zeinab

Last Name

Farag

MiddleName

S.

Affiliation

Food Science Department, Faculty of Agriculture, Damietta University, Egypt

Email

z_sabry_2009@du.edu.eg

City

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Orcid

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Volume

14

Article Issue

1

Related Issue

38705

Issue Date

2023-01-01

Receive Date

2023-01-25

Publish Date

2023-01-01

Page Start

25

Page End

29

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_282122.html

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https://jfds.journals.ekb.eg/service?article_code=282122

Order

4

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Improvement of Red Tuna Luncheon Quality Attributes

Details

Type

Article

Created At

30 Dec 2024