Utilization of whole mantis shrimp ( Squilla Mantis ) as an edible fish powder for the preparation of value-added products
العناوين الأخرى
الاستفادة من سمك الشيكال الكامل كمسحوق صالح للأكل لنحضير المنتجات ذات القيمة المضافة
المؤلفون المشاركون
Imarah, Huda Husayn
Kishk, Samiyah Abd Allah
المصدر
Alexandria Science Exchange Journal
العدد
المجلد 39، العدد 4 (31 ديسمبر/كانون الأول 2018)، ص ص. 771-782، 12ص.
الناشر
جامعة الإسكندرية كلية الزراعة جمعية أ. د. عبد المنعم بلبع لبحوث الأراضي و المياه
تاريخ النشر
2018-12-31
دولة النشر
مصر
عدد الصفحات
12
التخصصات الرئيسية
الملخص EN
The objective of the study was to investigate nutrient and functional properties of edible fish powder prepared from whole mantis shrimp using different heating treatments and its use as a functional food ingredient in some food products such as wheat sticks and potato croquettes.
The average weight and length composition of fresh mantis shrimp were carried out.
Proximate chemical composition of whole (flesh , head , scale or shell and tail) and flesh of fresh mantis shrimp were 60.23 %, 84.42 % crude protein, 4.37 %, 4.31% crude ether extract, 25.72 %, 8.02 % total ash and 9.68 %, 3.25 % carbohydrate (D.W), respectively.
The whole body had lower value of crude protein but contained higher level of total ash and carbohydrate which contained the exoskeleton.
Na, K, Ca and Mg were 493.48, 292.89, 2946.38 and 865.98 mg/100 g in whole fresh mantis shrimp.
A simple process was developed to convert low value mantis shrimp to nutritional rich edible fish powder (EFP).
In this study EFP was prepared by four different treatments.
The untreated edible fish powder (UnEFP) contained the highest significant protein content (60.18 %) followed by steaming edible fish powder (StEFP) (57.70 %) and salt edible fish powder (SEFP) (54.90 %), while the lowest protein content was (52.60 %) in vinegar edible fish powder (VEFP) .So steaming as a method of heating showed the least undesirable effects on protein losses and can be selected as the best treatment in preparing EFP.
The yield of EFP obtained by the different treatments ranged from 15.89% to 26.96 % and the energy values ranged from 265.54 to 316.99 kcal /100g.
The functional properties showed that StEFP had the highest emulsion, foam stability and this is due to higher protein content.
Also the result of SDS – PAGE showed that the sample heating in salt solution had the lowest protein content and steaming is the best treatment for producing EFP.
Sensory scores for wheat sticks and potato croquettes increased gradually by increasing % of EFP.As a conclution, mantis shrimp can be used as a source of high quality protein, energy and mineral for human consumption.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Kishk, Samiyah Abd Allah& Imarah, Huda Husayn. 2018. Utilization of whole mantis shrimp ( Squilla Mantis ) as an edible fish powder for the preparation of value-added products. Alexandria Science Exchange Journal،Vol. 39, no. 4, pp.771-782.
https://search.emarefa.net/detail/BIM-953983
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Kishk, Samiyah Abd Allah& Imarah, Huda Husayn. Utilization of whole mantis shrimp ( Squilla Mantis ) as an edible fish powder for the preparation of value-added products. Alexandria Science Exchange Journal Vol. 39, no. 4 (Oct. / Dec. 2018), pp.771-782.
https://search.emarefa.net/detail/BIM-953983
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Kishk, Samiyah Abd Allah& Imarah, Huda Husayn. Utilization of whole mantis shrimp ( Squilla Mantis ) as an edible fish powder for the preparation of value-added products. Alexandria Science Exchange Journal. 2018. Vol. 39, no. 4, pp.771-782.
https://search.emarefa.net/detail/BIM-953983
نوع البيانات
مقالات
لغة النص
الإنجليزية
رقم السجل
BIM-953983
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر