Improvement of Red Tuna Luncheon Quality Attributes | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 14, Issue 1, January 2023, Page 25-29 PDF (356.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2023.186148.1094 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Zeinab S. Farag 
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| Food Science Department, Faculty of Agriculture, Damietta University, Egypt | ||||
| Abstract | ||||
| The main goal of such research was to produce a high quality fishery product such as luncheon from low value fish species like red tuna fish, low demand fish in Egypt, using various amount of chickpea flour and beef fat in the recipe to improve its consuming and protective properties and produce special organoleptic characteristics. Studied red tuna fish luncheon blends were 10% fat, 20% fat, 10% sham chickpea, 10% Tasali chickpea and 5% sham +5% Tasali. These samples were evaluated in terms of approximate chemical composition, physiochemical attributes (TVN, TBA and pH), texture profile, color measurement and sensory properties. The blends with beef fat obtained high content of crude fat and low content of crude protein and moisture. Total carbohydrates of chickpea replacement were ranged from 11.32 to 12.4%. The total volatile nitrogen of all luncheon samples was in acceptable limit, which ranged from 14.84 to 22.12 mg N/100g sample. Also, pH values were fluctuated between 5.76 and 5.82. Treatments containing sham chickpea flour had the highest value of TBA. Firmness, gumminess and chewiness, while fat replacements had the least values, but cohesiveness of all treatments had no significant differences. The lightness L* of fat treatments were higher than others. Redness a* value of red tuna fish luncheon ranged from 2.39 to 2.94. The blend of 20% beef fat obtained the highest score of sensory evaluation as taste, color, odor, texture and overall acceptability. | ||||
| Keywords | ||||
| Red Tuna fish; luncheon; chickpea; animal fat; physio-chemical attributes | ||||
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