Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack
ABSTRACT: The objectives of this study were to develop a value‐added jerky‐style snack from salmon flesh and to minimize loss of healthful lipids during processing. Three formulations were extruded in a laboratory‐scale twin‐screw extruder. The base formulation included Atlantic salmon (82%, w/w), s...
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crwiley:10.1111/j.1750-3841.2007.00651.x 2023-12-03T10:19:34+01:00 Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack Kong, J. Dougherty, M.P. Perkins, L.B. Camire, M.E. 2008 http://dx.doi.org/10.1111/j.1750-3841.2007.00651.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00651.x en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 73, issue 3 ISSN 0022-1147 1750-3841 Food Science journal-article 2008 crwiley https://doi.org/10.1111/j.1750-3841.2007.00651.x 2023-11-09T13:28:24Z ABSTRACT: The objectives of this study were to develop a value‐added jerky‐style snack from salmon flesh and to minimize loss of healthful lipids during processing. Three formulations were extruded in a laboratory‐scale twin‐screw extruder. The base formulation included Atlantic salmon (82%, w/w), sucrose (4%), pregelatinized starch (3%), modified tapioca starch (3%), salt (2%), and teriyaki flavoring (2%). Three oil binding agents (tapioca starch, high‐amylose cornstarch, oat fiber) were each studied at the 4% level. Barrel temperature, from feed to die, was 65, 155, 155, and 80 °C. Screw speed was 250 rpm. Feed rate was 220 g/min. Extrudates were convection‐dried at 93 °C for 40 min. A texture analyzer was used to evaluate textural properties. Sixty‐three consumers evaluated the hedonic attributes of the snacks. Extrusion cooking did not adversely affect content of omega‐3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in Atlantic salmon. The oat fiber formulation had the highest lipid (17.49%) content. The other formulations had higher moisture content. A serving (28 g) of the oat formulation provides 0.6 g EPA + DHA. Snacks containing oat fiber had the highest CIE L * and b * values. Snacks containing oat fiber required greater force to bend, cut, and puncture. The oat fiber formulation had the lowest overall acceptability. This portable snack could appeal to consumers who are interested in the health benefits of fish and omega‐3 fatty acids and provide salmon processors with a value‐added solution for processing by‐products. Article in Journal/Newspaper Atlantic salmon Wiley Online Library (via Crossref) Journal of Food Science 73 3 |
institution |
Open Polar |
collection |
Wiley Online Library (via Crossref) |
op_collection_id |
crwiley |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Kong, J. Dougherty, M.P. Perkins, L.B. Camire, M.E. Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
topic_facet |
Food Science |
description |
ABSTRACT: The objectives of this study were to develop a value‐added jerky‐style snack from salmon flesh and to minimize loss of healthful lipids during processing. Three formulations were extruded in a laboratory‐scale twin‐screw extruder. The base formulation included Atlantic salmon (82%, w/w), sucrose (4%), pregelatinized starch (3%), modified tapioca starch (3%), salt (2%), and teriyaki flavoring (2%). Three oil binding agents (tapioca starch, high‐amylose cornstarch, oat fiber) were each studied at the 4% level. Barrel temperature, from feed to die, was 65, 155, 155, and 80 °C. Screw speed was 250 rpm. Feed rate was 220 g/min. Extrudates were convection‐dried at 93 °C for 40 min. A texture analyzer was used to evaluate textural properties. Sixty‐three consumers evaluated the hedonic attributes of the snacks. Extrusion cooking did not adversely affect content of omega‐3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in Atlantic salmon. The oat fiber formulation had the highest lipid (17.49%) content. The other formulations had higher moisture content. A serving (28 g) of the oat formulation provides 0.6 g EPA + DHA. Snacks containing oat fiber had the highest CIE L * and b * values. Snacks containing oat fiber required greater force to bend, cut, and puncture. The oat fiber formulation had the lowest overall acceptability. This portable snack could appeal to consumers who are interested in the health benefits of fish and omega‐3 fatty acids and provide salmon processors with a value‐added solution for processing by‐products. |
format |
Article in Journal/Newspaper |
author |
Kong, J. Dougherty, M.P. Perkins, L.B. Camire, M.E. |
author_facet |
Kong, J. Dougherty, M.P. Perkins, L.B. Camire, M.E. |
author_sort |
Kong, J. |
title |
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
title_short |
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
title_full |
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
title_fullStr |
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
title_full_unstemmed |
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack |
title_sort |
composition and consumer acceptability of a novel extrusion‐cooked salmon snack |
publisher |
Wiley |
publishDate |
2008 |
url |
http://dx.doi.org/10.1111/j.1750-3841.2007.00651.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1750-3841.2007.00651.x |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
Journal of Food Science volume 73, issue 3 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1750-3841.2007.00651.x |
container_title |
Journal of Food Science |
container_volume |
73 |
container_issue |
3 |
_version_ |
1784266892100239360 |