Impact of Microwave-Drying on the Quality of innovative Shrimp and Clams Snacks | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 132, Volume 29, Issue 1, January and February 2025, Page 2779-2793 PDF (458.56 K) | ||||
| DOI: 10.21608/ejabf.2025.414818 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Asmaa Nasser; Hesham Amin
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| Abstract | ||||
| Given the popularity of snack foods, this study aimed to prepare innovative crackers products fortified with dried shrimp and clam flesh powder using microwave drying, as well as to evaluate their quality characteristics.The results showed a significant improvement in the chemical composition of both shrimp and clams snacks, as the percentages increased significantly to 15.33 and 12.36% of protein and 5.67 and 7.18% of fat, respectively, compared to control sample. The physicochemical evaluation also showed a significant increase in the percentage of salt, TBA, and TVB-N, which were 1.19%, 1.91mg MDA/kg, and 12.52mg/ 100g, respectively, in the shrimp crackers, while they were 1.62%, 2.56mg MDA/kg, and 15.59mg/ 100g, respectively, in the clam’s crackers. There was also an improvement in the values of essential and non-essential amino acids, especially in crackers fortified with shrimp, followed by clam, compared to the regular crackers. All samples of crackers appeared to be of microbial quality, as they were low in the total bacterial count, which ranged between 1.38-1.62 log CFU/g, and the samples were free of coliform bacteria and yeasts and molds count. The innovative shrimp and clams crackers showed the highest sensory acceptability values, especially in terms of crunch (texture), taste and flavor by panelists. | ||||
| Keywords | ||||
| Chemical composition; Snacks; Crackers; Physicochemical evaluation; Shrimp; Clams | ||||
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