Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties

Mohamed A. A., . and Ismail Fitry M. R., . and Rozzamri A., . and Bakar J., . (2023) Foam-mat dried Japanese threadfin bream (Nemipterus japonicus) powder with methyl cellulose as the foaming agent: Physicochemical and functional properties. International Food Research Journal (Malaysia), 30. pp. 1027-1039. ISSN 2231 7546

Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(04)%202023/19%20-...

Abstract

Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80°C using methyl cellulose (MC) as the foaming agent at concentrations of 0.0, 0.5, 1.0, and 1.5% w/w. The objective was to determine the effect of drying temperature and amount of foaming agent incorporated on the physicochemical and functional properties of the powdered samples. Fish powders had a water activity (aw) of < 0.40, which significantly increased (p < 0.05) with increasing MC concentrations and drying temperatures. Protein solubility (PS) and water holding capacity (WHC) were inversely correlated with the drying temperature (r = -0.943 and -0.749, respectively). Emulsification property had a strong inverse correlation with MC (r = -0.839) as compared to temperature (r = 0.462). The TBARS and FFA values of the fish powders dried at 70°C were significantly lower than at 80°C (p < 0.05). No significant differences were obtained in their fat and ash contents, except for crude protein, which was significantly higher in the fish powder dried at 70°C. Drying at 70°C resulted in overall superior powder properties, with 0.5% MC being the best treatment.

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Item Type:	Article
AGROVOC Term:	Nemipterus japonicus
AGROVOC Term:	drying
AGROVOC Term:	functional foods
AGROVOC Term:	statistical methods
AGROVOC Term:	sampling
AGROVOC Term:	data analysis
AGROVOC Term:	methyl cellulose
AGROVOC Term:	fish
AGROVOC Term:	rehydration
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	11 Nov 2025 08:49
Last Modified:	11 Nov 2025 08:49
URI:	http://webagris.upm.edu.my/id/eprint/1411

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