کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4563187 | 1330758 | 2006 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development, microbiological content and sensory analysis of a spread rich in nâ3 fatty acids
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
To date hake (Merluccius capensis) heads, rich in eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) are discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it illegal. The aim of this study was to develop a specially formulated sandwich spread (SFSS) that is microbiologically safe and sensory acceptable using a fish flour manufactured from hake heads as main ingredient. The microbiological content of the SFSS was determined after storage for 20 days at 5 °C and 15 days at 25 °C, using 5 different selective media. According to South African Government health standards the SFSS remained microbiologically safe. No adverse taste or textural changes were observed although a slight fishy note was detected after storage for 15 days. Sensory evaluation was performed by juvenile consumers (n = 95; M:F = 44:51; 6-9 years). Responses of male and female subjects revealed a significant difference in the preferences of the genders for the different flavours used for the SFSS. In conclusion, a microbiologically safe and sensory acceptable SFSS could be produced to provide a healthier option in a school nutritional programme.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 39, Issue 5, June 2006, Pages 559-567
Journal: Food Research International - Volume 39, Issue 5, June 2006, Pages 559-567
نویسندگان
A. Dalton, R.C. Witthuhn, C.M. Smuts, P. Wolmarans, D.G. Nel,