Effect of Apple Pomace Powder on the Quality Attributes of Fish Fingers

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Effect of Apple Pomace Powder on the Quality Attributes of Fish Fingers

The present study was undertaken to evaluate the effect of different levels of apple pomace powder (APP) on the quality characteristics of fish fingers. The apple pomace powder was incorporated at four different levels viz 0, 2.5, 4.5, and 6.5 percent, replacing fish meat in the formulation. The products were analysed for various physicochemical properties, sensory attributes, emulsion stability, cooking yield, pH and proximate composition (viz., crude protein, fat extract, moisture content and total ash). Emulsion stability and cooking yield showed a significantly increasing trend with an increase in the level of incorporation of apple pomace powder. The pH, crude protein, moisture, crude fat and total ash of the product showed significantly (p ? 0.05) decreasing trend with increasing levels of incorporation of apple pomace powder.

Apple (Malus domestica) is a typical source of dietary fibre [5]. Apple pomace is the solid phase resulting from pressing apples for juice, containing the pulp, peels and cores. It is considered as a rich source of phytochemicals and have found to have strong antioxidant activity inhibit cancer cell proliferation, decrease lipid oxidation and lower cholesterol. Being a rich source of several nutrients, apple pomace powder has been included in the formulations of several meat products. However, till now there is either very little or no documented literature regarding the usage of apple pomace powder in fish products. Therefore the present study was carried out to study the effect of different levels of apple pomace powder on physicochemical and functional properties of fish fingers and to study the shelf life studies of the developed fish fingers at refrigeration temperatures (4 ± 1ºC).

The results of physico-chemical analysis revealed that the product pH decreased significantly (p ≤ 0.05) with the addition of apple pomace powder. Cooking yield and emulsion stability increased significantly (p ≤ 0.05) with the addition of apple pomace powder. Proximate composition revealed that moisture content, crude protein, crude fat and ash content of fish fingers decreased significantly (p ≤ 0.05) with the increasing levels of apple pomace powder. Crude fiber content of products increased significantly (p ≤ 0.05) with the addition of apple pomace powder.

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With Regards

Anna D Parker

Editorial Manager

Journal of Fisheries Research