Abstract
ABSTRACT The aim of the present study was to develop salmon protein-based shelf stable snacks and to improve their storage quality using Solanum nigrum extract. The products were developed by incorporating different levels of salmon protein powder viz. 20% (T1), 30% (T2), 40% (T3), and 0.0% (control). The snacks containing optimum level of protein powder (30%) were incorporated with S. nigrum extract (1.0%) and stored at room temperature (25 ± 1°C) for 75 days. Incorporation of salmon protein powder significantly increased the protein and fat contents and decreased the carbohydrate content. The snacks containing 30% salmon protein powder showed highest scores for all sensory characteristics. The total phenolic content and DPPH-radical scavenging (% inhibition) of S. nigrum extract was 380 mg GAE/100 g and 79.0, respectively. Addition of S. nigrum extract significantly (P < .05) improved the lipid stability (reduced TBARS and free fatty acids) and microbial quality (total-plate and yeast/moulds), while enhancing the sensory quality of the snacks during storage. Salmon protein powder and S. nigrum can be used for the development of highly nutritive shelf stable snacks with improved lipid oxidative and microbial stability. The immune boosting properties of S. nigrum can be of health importance during this pandemic of SARS-CoV-2.
Published Version
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