The effect of different types
(wheat fiber (WF) and apple fiber (AF)) of fibers and different sizes of wheat
fibers (WF 200 and WF 400) on the quality of fish patties during storage was
determined. Chemical quality (pH, TVB-N mg N/100g, TBA mg malonaldehyde/kg) instrumental
(color, texture parameters and expressible moisture), sensory, and
microbiological analysis (yeast and mold, total aerobic plate count) of fish
patties were done to determine the effects of the fibers. Functional properties
(WRC and FAC) of dietary fibers were also determined. Group control, WF 200 and
WF 400 exceeded the consumption limits at day 3 while group AF 400 exceeded
the consumption limits at day 5.
|Publication Date||September 14, 2015|
|Submission Date||July 13, 2015|
|Published in Issue||Year 2015Volume: 1 Issue: 4|
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