Skip to main content
SpringerLink
Log in

Storage Properties of Low Fat Fish and Rice Flour Coextrudates

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

An Erratum to this article was published on 01 December 2010

Abstract

Storage properties of fish and rice flour coextrudates like sorption isotherm, vitamin A, and total tocopherols and gain in peroxides and free fatty acid were investigated at 30 °C storage temperature. The sensory attributes were also evaluated on a nine-point hedonic scale. Sorption isotherm indicated that the critical a w levels for extrudates can be in between 0.4 and 0.7. The monolayer moisture content based on Guggenheim–Anderson–de Boer model was found to be 0.058 g/g (dry basis). During the first 15 days of storage, a loss of 53.1% and 50% of vitamin A (IU/g) and total tocopherols (%) was observed, respectively. The peroxide and free fatty content increased from 46 to 109 mg/kg and 3.8% to 7.7%, respectively, during the same period. Nonlinear model \({X \mathord{\left/ {\vphantom {X {X_0 }}} \right. \kern-\nulldelimiterspace} {X_0 }} = \exp \left( { - k \times t^n } \right)\) described the best for the loss of vitamin A and tocopherols and gain in peroxide values and free fatty acid content with respect to storage period. The loss of vitamin A and total tocopherols almost followed a similar trend during the complete storage period of 45 days. The gain in peroxides was more prominent compared to free fatty acid content during the initial 15 days of storage. The k (rate constant) value of vitamin A and peroxide value is higher compared to total tocopherols and free fatty acid content. The ANOVA table indicated that the sensory attributes of the product fried for different times (15–120 s) were significantly different, and the product fried for 15 s was most acceptable.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Abbreviations

%:

Percent

a w :

Water activity

C and K:

GAB constants

F :

Free fatty acid at time t (days)

F 0 :

Initial free fatty acid

IU:

International Unit

k :

Rate constant (unit/day)

kg:

Kilograms

m :

Equilibrium moisture content (%)

M 0 :

Monolayer moisture content

mg:

Milligram

P :

Peroxides after time t (days)

p :

Statistical significance

P 0 :

Initial peroxides

s:

Seconds

t :

time in days

T :

Total tocopherols after time t (days)

T 0 :

Initial total tocopherols

V :

Vitamin A at time t in days

V 0 :

Initial vitamin A

X :

Quality after certain time t (days)

ANOVA:

Analysis of variance

X 0 :

Initial quality

db:

dry basis

References

  • ASAE. (1995). Moisture relationship of plant-based agricultural products. In: ASAE Standards, D 245.5. St, Joseph, MI, USA: ASAE.

  • Bandyopadhyay, S. (1996). Processing of shrimp feed by extrusion cooking. In R. S. Paul (Ed.), Proceeding of the National Symposiumon Aquaculture for 2000 AD, November 26–27, 1994, Madurai, India (pp. 59–63). Palani, India: Palani Paramount Publications.

    Google Scholar 

  • Bandyopadhyay, S., & Rout, R. K. (2001). Aquafeed extrudate flow rate and pellet characteristics from low-cost single screw extruder. Journal of Aquatic Food Product Technology, 10(2), 3–15. doi:10.1300/J030v 10n02.

    Article  Google Scholar 

  • Berset, C., Debontridder, J., Marty, C. (1984). Stability de quelques pigments carotenoids on extrusion. In P. Zuethen, J. C. Cheftel, C. Eriksson, M. Jul, H. Linger, P. Linko, G. Varela, G. Vos (Eds.), Thermal processing and quality of foods (p. 168). London: Elsevier.

  • Bhattacharya, S., & Prakash, M. (1994). Extrusion blends of rice and chickpea flours: A response surface analysis. Journal of Food Engineering, 21(3), 315–330. doi:10.1016/0260-8774(94)90076-0.

    Article  Google Scholar 

  • Bhattacharya, S., Das, H., & Bose, A. N. (1988). Effect of extrusion process variables on in vitro protein digestibility of fish–wheat flour blends. Food Chemistry, 28, 225. doi:10.1016/0308-8146(88)90054-4.

    Article  Google Scholar 

  • Camire, E. M., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition, 29, 35–57.

    Article  CAS  Google Scholar 

  • Chevanan, N., Rosentrater, K. A., Muthukumarappan, K. (2008a). Extrusion studies of Aquacultural feed using distillers dried grains with solubles and whey. Food and Bioprocess Technology, in press. doi:10.1007/s11947-007-003665-8.

  • Chevanan, N., Rosentrater, K. A., Muthukumarappan, K. (2008b). Effects of processing conditions on single screw extrusion of feed ingredients containing DDGS. Food and Bioprocess Technology, in press. doi:10.1007/s11947-008-0065-y.

  • Choudhury, G. S., & Gogoi, B. K. (1996). Protease inactivation in fish muscle by high moisture twin screw extrusion. Journal of Food Science, 61(6), 1219–1222. doi:10.1111/j.1365-2621.1996.tb10964.x.

    Article  CAS  Google Scholar 

  • Cramford, D. L., Law, D. K., & Babbit, J. K. (1972). Nutritional characteristics of marine food fish carcass waste and machine separated flesh. Journal of Agricultural and Food Chemistry, 20(5), 1048. doi:10.1021/jf60183a014.

    Article  Google Scholar 

  • Dann, W. J., & Evelyn, K. A. (1938). The determination of vitamin-A with photoelectric colourimeter. Journal of Biochemistry, 32, 1008.

    CAS  Google Scholar 

  • Edisbury, J. R., Gillow, J., & Taylor, R. J. (1954). The determination of total tocopherols. Analyst (London), 79, 617. doi:10.1039/an9547900617.

    Article  CAS  Google Scholar 

  • FAO (1995). World agriculture: Towards 2010. In N. Alexandros (Ed.), An FAO study (p. 488). UK: Wiley.

    Google Scholar 

  • FAO. (1996). The state of world fisheries and aquaculture (SOFIA)–1996.

  • Frazier, P. H., Crawshaw, A., Daniels, N. W. R., & Eggitt, P. W. R. (1983). Optimization of process variables in extrusion cooking of soya. In R. Jowitt (Ed.), Extrusion cooking technology (pp. 1–26). London and New York: Elsevier Applied Science Publishers.

    Google Scholar 

  • Giri, S. K., & Bandyopadhyay, S. (2000). Effect of extrusion variables on extrudate characteristics of fish muscle-rice flour blend in single screw extruder. Journal of Food Processing and Preservation, 24, 177–190. doi:10.1111/j.1745-4549.2000.tb00412.x.

    Article  Google Scholar 

  • Grantham, G. J. (1981). Minced fish technology: A review. FAO Fisheries Technical Paper, 216, 1–72.

    Google Scholar 

  • Harper, J. M. (1981). Extrusion of foods, vol. 1. Boca Raton, FL: CRC.

    Google Scholar 

  • Jayaprakash, H. M., Jayaraj Rao, K., & Lokesh Kumar, W. A. (1997). Studies on the influence of water activity on the stability of foods: A critical appraisal. Journal of Food Science and Technology, 34(4), 273–285.

    Google Scholar 

  • Kadan, R. S., Bryant, R. J., & Pepperman, A. B. (2003). Functional properties of extruded rice flours. Journal of food science, 68(5), 1669–1672. doi:10.1111/j.1365-2621.2003.tb12311.x.

    Article  CAS  Google Scholar 

  • Kaymak-Ertekin, F., & Gedik, A. (2004). Sorption isotherms and isosteric heat of sorption of grapes, apriocots, apples and potatoes. Lebensmittel-Wissenschaft und-Technologie, 37, 429–438.

    Article  CAS  Google Scholar 

  • Khuri, A. Z., & Cornell, J. A. (1987). Response surface designs and analysis p. 149. New York: Marcel Dekker.

    Google Scholar 

  • Kim, C. J., Byun, S. M., Cheigh, H. S., & Kwon, T. W. (1987). Optimization of extrusion of rice bran stabilization process. Journal of Food Science, 52, 1355–1357. doi:10.1111/j.1365-2621.1987.tb14081.x.

    Article  Google Scholar 

  • Kim, S. S., Kim, S. Y., Kim, D. W., Shin, S. G., & Chang, K. S. (1998). Moisture sorption characteristics of composite foods filled with strawberry jam. Lebensmittel-Wissenschaft und-Technologie, 31, 397–401.

    Article  CAS  Google Scholar 

  • Kristensen, K. H., Gray, P., & Holm, F. (1984). Extruded protein-rich animal by-products with improved texture. In P. Zeuthen, J.C. Cheftel, C. Erickson, M. Jul, H. Leninger, P. Linko, G. Varella, & G. Vos (Eds.), Thermal processing and qualify of foods (pp. 113–121). New York: Elsevier.

    Google Scholar 

  • Dugan, Le Roy Jr. (1976). Lipids. In: Owen R. Fennema (Ed.), Principles of food science Part I. Food chemistry. New York: Marcel Dekker.

  • Lomauro, C. J., Bakshi, A. S., & Labuza, T. P. (1985). Evaluation of food moisture sorption isotherms equations, Part II: Milk, coffee, tea, nuts, oilseeds, spices and starch foods. Lebensmittel-Wissenschaft und-Technologie, 18, 118–124.

    Google Scholar 

  • Maga, J. A., & Reddy, T. (1985). Coextrusion of carp (Cyprinus carpio) and rice flour. Journal of Food Processing and Preservation, 9, 121–128. doi:10.1111/j.1745-4549.1985.tb00714.x.

    Article  Google Scholar 

  • McMinn, W. A. M., & Magee, T. R. A. (2003). Thermodynamic properties of moisture sorption of potato. Journal of Food Engineering, 60, 157–165. doi:10.1016/S0260-8774(03)00036-0.

    Article  Google Scholar 

  • Murray, B. P., & Stanley, D. W. (1980). Improved utilization of fish protein-coextrusion of mechanically deboned salted minced fish. Canadian Institute of Food Science and Technology Journal, 13(3), 125–134.

    Google Scholar 

  • Mustakas, G. C., Griffin, E. L., Allen, L. E., & Smith, O. B. (1964). Production and nutritional evaluation of extrusion-cooked full fat soybean flour. Journal of the American Oil Chemists’ Society, 41, 607–614. doi:10.1007/BF02664977.

    Article  Google Scholar 

  • Nwabueze, T. U. (2006). Gelatinization and viscosity behaviour of single screw extrusion in African breadfruit (Treculia africana) mixtures. Journal of Food Processing and Preservation, 30, 717–731. doi:10.1111/j.1745-4549.2006.00100.x.

    Article  Google Scholar 

  • Nwabueze, T. U., & Iwe, M. O. (2008). Residence time distribution (RTD) in a single screw extrusion of African breadfruit mixtures. Food and Bioprocess Technology, in press. doi:10.1007/s11947-008-0056-z.

  • Pahlevanzadeh, H., & Yazdani, M. (2005). Moisture adsorption isotherms and isosteric energy for almond. Journal of Food Engineering, 28, 331–345. doi:10.1111/j.1745-4530.2005.00401.x.

    Article  Google Scholar 

  • Palou, E., Lopez-Malo, A., & Argaiz, A. (1997). Effect of temperature on the moisture sorption isotherms of some cookies and corn snacks. Journal of Food Engineering, 31, 85–93. doi:10.1016/S0260-8774(96)00019-2.

    Article  Google Scholar 

  • Paschke, R. F., & Wheeler, D. H. (1944). Formation and decomposition of peroxides of unsaturated fatty esters. Oil Soap, 21, 52. doi:10.1007/BF02593161.

    Article  CAS  Google Scholar 

  • Ranganna, S. (2000). Hand book of analysis and quality control for fruit and vegetable products. New Delhi: McGraw-Hill.

    Google Scholar 

  • Rohvein, C., Santalla, E., & Grely, M. C. (2004). Estimation of sorption isotherm and the heat of sorption of quinoa (Chenopodium quinoa Willd) seed. Food Science and Technology International, 10(6), 409–413. doi:10.1177/1082013204049513.

    Article  Google Scholar 

  • Rout, R. K. (1997). Studies on extrusion cooking in relation to shrimp shrimp feed processing. Ph.D. Thesis, Indian Institute of Technology, Kharagpur, India.

  • Rout, R. K., & Bandyopadhyay, S. (1999). A comparative study of shrimp feed pellets processed through cooking extruder and meat mincer. Aquacultural Engineering, 19, 71–79. doi:10.1016/S0144-8609(98)00034-X.

    Article  Google Scholar 

  • Sacchetti, G., Pinnavaia, G. G., Guidolin, E., & Dalla Rosa, M. (2004). Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour-based snack-like products. Food Research International, 37, 527–534. doi:10.1016/j.foodres.2003.11.009.

    Article  Google Scholar 

  • Shankar, T. J., & Bandyopadhyay, S. (2004). Optimization of extrusion process variables using a genetic algorithm. Food and Bioproducts Process, 82(C2), 143–150. doi:10.1205/0960308041614855.

    Google Scholar 

  • Shankar, T. J., & Bandyopadhyay, S. (2005). Process variables during single-screw extrusion of fish and rice-flour blends. Journal of Food Processing and Preservation, 29, 151–164. doi:10.1111/j.1745-4549.2005.00020.x.

    Article  Google Scholar 

  • Siripatrawan, U., & Jantawat, P. (2007). Determination of moisture sorption isotherms of jasmine rice crackers using BET and GAB models. Food Science and Technology International, 12(6), 459–465. doi:10.1177/1082013206072622.

    Article  Google Scholar 

  • Stone, H., Sidel, J., Olive, S., Woolsey, A., & Singleton, R. C. (1974). Sensory evaluation by quantitative descriptive analysis. Food Technologist, 28(11), 24.

    Google Scholar 

  • Suknark, K., McWatters, K. H., & Phillips, R. D. (1998). Acceptance by American and Asian consumers of extruded fish and peanut snack products. Journal of Food Science, 63(4), 721–725.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemical and Biological Engineering, University of British Columbia, 2360, East Mall, Vancouver, V6T 1Z3, Canada

    Tumuluru Jaya Shankar & Shahab Sokhansanj

  2. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India

    Sukumar Bandyopadhyay

  3. Defence Food Research laboratory, Mysore, India

    A. S. Bawa

Authors
  1. Tumuluru Jaya Shankar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Shahab Sokhansanj
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sukumar Bandyopadhyay
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. A. S. Bawa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Tumuluru Jaya Shankar.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1007/s11947-010-0480-8

Rights and permissions

Reprints and permissions

About this article

Cite this article

Shankar, T.J., Sokhansanj, S., Bandyopadhyay, S. et al. Storage Properties of Low Fat Fish and Rice Flour Coextrudates. Food Bioprocess Technol 3, 481–490 (2010). https://doi.org/10.1007/s11947-008-0170-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-008-0170-y

Keywords

Search

Navigation