Titles |
English :
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Utilization of black rice and red sorghum hull as natural antioxidants on the quality attributes of fish fingers
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Arabic :
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الأستفادة من الأرز الأسود وقشور الذرة الرفيعة الحمراء كمضادات أكسدة طبيعية على صفات جودة أصابع السمك
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Abstract |
The current investigation was carried out to study the possibility of using black rice and red sorghum hull to improve the oxidative stability of mackerel fish fingers. In the control fish finger the wheat flour was separately substituted with black rice and red sorghum hull at 1, 2 and 3 % levels. The fish finger samples were stored for three months under freezing at -18°C.The antioxidant assay, total phenolic compounds and total flavonoids content were determined in the ethanol extracts of black rice and red sorghum hull. Physical, chemical and sensory characteristics of the tasted formulas were determined. It was observed that the black rice had higher amounts of total phenolic and flavonoids compounds than red sorghum hull. It was, also, indicated that the black rice and red sorghum hull fish finger formulas improved the water holding capacity, the plasticity values and cooking loss compared to the control sample. On the other hand, the chemical and physical analysis changes were decreased in fish fingers formulas, in relative to the control sample, during storage period (up to
three months at – 18oC).
Key words: Black rice, sorghum hull, oxidative, fish fingers
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Publication year |
2015
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Pages |
509-518
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Organization Name |
Food Technology Research Institute (FTRI)
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serial title |
Middle East Journal of Agriculture Research
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Author(s) from ARC |
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Publication Type |
Journal
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