Abstract
Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well as scanning electron microscopy, thermal analysis, and color measurement, in order to identify nutritional components that can be additives or supplementary in food industries. The drying techniques increased the protein content significantly. Amino acids were identified, and the level of essential amino acid (EAA) was higher under the microwave treatment compared with the oven drying process. The Ca+2 and K+1 were presented in high values, followed by Na+1 and Mg+2. In addition, the drying techniques showed and released more volatile compounds in the processed samples compared with the unprocessed samples. Under the drying process, polyunsaturated fatty acids were increased in the processed fillets, whereas the level of saturated and monounsaturated fatty acids reduced. Thermal degradation occurred from 100 to 150 °C. However, the processed samples were subjected to an intensive endothermic response, but remained stable until 100 °C. Therefore, the microwave technique showed some enhancements in the nutritional value and has the potential to be applied as an effective preservation method of bighead carp fish. Furthermore, dried fillets could be an alternative source of bighead carp fish for the food industry.
Highlights
IntroductionBighead carp (Hypophthalmichthys nobilis) is found in freshwater regions, vast lakes, and rivers worldwide [1]
Fish is a huge source of protein due to its enriched nutritional values, good protein quality containing efficient amounts of amino acids, considerable amounts of fatty acids, and abundant vitamins, such as riboflavin (B2) and pyridoxine (B6), cyanocobalamin (B12), and D3
In this study, we investigated the influence of two drying techniques on the nutritional, morphological, and physicochemical properties of bighead carp (Hypophthalmichthys nobilis) fillets
Summary
Bighead carp (Hypophthalmichthys nobilis) is found in freshwater regions, vast lakes, and rivers worldwide [1]. These species can survive in huge different freshwater environments, promoting the ability to live in different parts of the globe. Carp fish spawn several times during one season, and the water temperature of 20 ◦ C is suitable for the start of spawning [2,3]. Bighead carp fish prefers a water temperature range of 4 to 26 ◦ C and originally inhabits Asia, China and southeastern China [4]. To improve the quality of fish preservation and make the final product acceptable by consumers, some preservation processing techniques should be applied
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.