Extruded snacks with the addition of different fish meals

GOES, Elenice Souza dos Reis; SOUZA, Maria Luiza Rodrigues de; CAMPELO, Daniel Abreu Vasconcelos; YOSHIDA, Grazyella Massako; XAVIER, Tadeu Orlandi; MOURA, Lorena Batista de; MONTEIRO, Antonio Roberto Giriboni

doi:10.1590/1678-457X.6818

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Research Paper • Food Sci. Technol (Campinas) 35 (4) • Oct-Dec 2015 • https://doi.org/10.1590/1678-457X.6818 copy

Extruded snacks with the addition of different fish meals

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Tilapia, salmon, tuna and sardine meals were prepared to develop and analyze extruded snacks with residue meal from fish processing. Residue meals were included in five types of corn snacks: control (0% fish meal) and four with 9% tilapia, salmon, tuna and sardine meals. Although moisture, lipids and carbohydrates rates did not differ among the snacks, protein rates increased with the increment of fish meal, reaching 11.85% in the tuna snack. Tuna and sardine snacks had the highest iron levels. The most abundant fatty acids were linoleic, oleic, palmitic, linolenic and stearic acids, with sardine, salmon and tuna snacks presenting the highest values of n-3 series fatty acids. Greater luminosity rate was reported for salmon snack, followed by tilapia, tuna and sardine snacks. The highest sensory acceptance index was verified in tilapia (78.07%) and salmon (72.40%). A 9% addition of residue meals of tilapia, salmon and tuna improved the nutritional value of the snacks.

Keywords:
fishery technology; corn snack; residue reuse

	Snack Control	Snack with the addition of fish meal
	Snack Control	Tilapia	Salmon	Tuna	Sardine
Coliforms at 35 °C (NMP/g)	3.6	3.6	3.6	<3	3.6
Coliforms at 45 °C (NMP/g)	<3	<3	<3	<3	<3
Salmonella spp	Absent in 25 g	Absent in 25 g	Absent in 25 g	Absent in 25 g	Absent in 25 g
Coagulase positive Staphylococcus (CFU/g)	<10²	<10²	<10²	<10²	<10²

Parameters (%)	Snack	Snacks with the addition of fish meal
Parameters (%)	Control	Tilapia	Salmon	Tuna	Sardine
Moisture ns	6.93 ± 0.35	7.07 ± 0.98	6.74 ± 0.55	6.64 ± 0.51	6.20 ± 0.28
Crude protein	6.82 ± 0.19	9.80 ± 0.49 bc	9.21 ± 0.17 c	11.85 ± 0.21 a	10.2 ± 0.21 b
Lipids ns	6.40 ± 0.29	6.44 ± 0.38	6.39 ± 0.63	6.54 ± 0.80	5.93 ± 1.12
Mineral matter	5.18 ± 0.31	5.84 ± 0.47 a	4.30 ± 0.31 b	2.79 ± 0.57 c	4.21 ± 0.27 b
Carbohydrates	74.6 ± 0.08	70.85± 1.19 b	73.36± 0.32 a	72.18 ± 1.38 ab	73.46± 0.97 a
Caloric Value (kcal/100g)	383.57 ± 1.97	380.52 ± 1.16 b	387.81 ± 4.84 ab	394.9 ± 5.56 a	388.04 ± 6.54 ab

Parameters	Snack control¹ 1 Rates obtained by Justen et al. (2011) in extruded corn grits snacks.	Snacks with meal addition
Parameters		Tilapia	Salmon	Tuna	Sardine
Calcium (%)	0.097	0.63 ± 0.05 a	0.52 ± 0.02 a	0.12 ± 0.01 b	0.47 ± 0.04 a
Phosphorus (%)	0.026	0.46 ± 0.04 a	0.39 ± 0.02 a	0.20 ± 0.01 b	0.37 ± 0.02 a
Iron (mg/100g)	5.99	14.84 ± 0.45 b	15.61 ± 0.54 b	20.94 ± 0.54 a	18.41 ± 0.84 a

Fatty acid	Snack Control	Snack with meal addition
Fatty acid	Snack Control	Sardine	Salmon	Tuna	Tilapia
12:00	0.02	ND	ND	ND	ND
14:00	0.14	0.25	0.38	0.17	0.2
15:00	ND	0.06	0.03	0.04	ND
16:00	8.92	8.41	8.98	7.98	9.56
17:00	0.04	0.09	0.09	0.06	0.15
18:00	2.33	2.18	2.36	2.06	2.47
20:00	0.21	0.19	0.18	0.17	0.18
21:00	0.02	0.03	0.02	0.02	0.03
22:00	0.29	0.27	0.25	0.23	0.25
23:00	0.06	0.05	0.05	0.05	0.09
24:00	0.13	0.17	0.13	0.14	0.23
14:1n-5	ND	ND	ND	0.04	ND
16:1n-7	0.11	0.22	0.5	0.2	0.3
18:1n9 t	0.03	0.02	0.02	0.02	0.03
18:3n-3	3.54	4	4.12	3.6	2.66
18:1n-9 c	1614	15.15	17.29	13.26	16.43
18:2n-6 c	37.44	38.2	37.35	34.06	30.95
18:3n-6	ND	ND	0.02	ND	0.03
20:1n-9	0.14	0.22	0.27	0.15	0.16
20:2n-6	0.02	0.04	0.09	0.04	0.04
20:3n-3	ND	ND	0.04	ND	ND
20:5n-3	ND	0.37	0.8	0.28	ND
20:3n-6	ND	ND	ND	ND	0.04
20:4n-6	0.03	ND	0.09	0.1	0.1
22:1n-9	ND	ND	0.02	ND	ND
22:6n-3	ND	1.33	1.23	1.94	ND
SFA	12.15	11.69	12.46	10.92	13.16
MUFA	16.43	15.6	18.1	13.66	16.93
PUFA	41.03	43.94	43.74	40.01	33.82
n-3	3.54	5.7	6.19	5.82	2.66
n-6	37.47	39.53	38.69	36.11	31.12
PUFA/SFA	3.38	3.76	3.51	3.66	2.57
n-6/n-3	10.58	6.94	6.25	6.21	11.70

	Control snack¹ 1 Rates by Justen et al. (2011) in extruded corn grits snacks. Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	Snacks with fish meal
		Tilapia	Salmon	Tuna	Sardine
L*	79.12	70.24 ± 1.55 b	71.81 ± 0.82 a	63.38 ± 1.16 c	61.53 ± 1.29 d
a*	1.8	–10.8 ± 0.16 d	–10.44 ± 0.13 c	–5.89 ± 0.19 a	–8.58 ± 0.21 b
b*	28.8	31.04 ± 0.88 b	33.61 ± 0.84 a	32.04 ± 0.91 b	27.09 ± 0.96 c

Parameter	Snack with fish meal
Parameter	Tilapia	Salmon	Tuna	Sardine
Color² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	7.68±1.12 a	7.81±1.20 a	3.98±1.64 c	4.69±1.88 b
Aroma² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	6.59±1.61 a	6.13±1.63 a	4.88±2.07 b	4.66±2.00 b
Crunchiness² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	6.61±1.71 a	6.59±1.82 a	5.47± 2.31 b	6.42±1.89 a
Flavor² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	7.02±1.58 a	5.59±2.02 b	4.12±2.23 c	4.78±2.05 c
Overall impression² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	7.18±1.25 a	6.41±1.66 b	4.33±2.07 c	4.91±1.97 c
Acceptance índex (%)² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05).	78.07±12.50 a	72.40±13.57 a	50.42±18.45 c	57.19±17.56 b
Purchase intention² 2 Means on the same line followed by distinct letters differ by Tukey’s test (P < 0.05). ,³ 3 Hedonic scale between 1 and 5.	3.92±1.06 a	3.29±1.17 b	2.00±1.09 d	2.45±1.16 c

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[1] *Corresponding author: mlrsouza@uem.br