000129352 001__ 129352
000129352 005__ 20241125101132.0
000129352 0247_ $$2doi$$a10.3390/foods12244437
000129352 0248_ $$2sideral$$a135663
000129352 037__ $$aART-2023-135663
000129352 041__ $$aeng
000129352 100__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000129352 245__ $$aTransforming ‘Bonito del Norte’ Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods
000129352 260__ $$c2023
000129352 5060_ $$aAccess copy available to the general public$$fUnrestricted
000129352 5203_ $$aThe fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM). Physicochemical characterization of these products was conducted and their potential inclusion in biscuits was investigated due to the lack of high biological value protein and polyunsaturated fatty acids of this product. The results identified colour disparities between FPH and FM, with FM displaying lower brightness and a more reddish hue. In FPH, there was also a noticeable decrease in polyunsaturated fatty acids, probably associated with the temperature reached in spray-drying. While the incorporation of these by-products in biscuits was feasible, there were challenges, particularly the fishy taste and rancid odour, which were more pronounced in FM biscuits due to the higher fat content. This correlated with the oxidation indexes, such as TBARS and acidity index. Nonetheless, FPH biscuit attributes like typical colour or flavour received positive feedback, attributed to the Maillard reaction. Scanning electron microscopy revealed microstructural differences, which correlated with the results of hardness and fracturability, probably due to the higher fat content in FM. This study revealed the possibility of nutritionally enriching cookies with ingredients derived from fish by-products. However, it would be necessary to go a step further and study alternatives that allow better preservation of saturated fatty acids.
000129352 536__ $$9info:eu-repo/grantAgreement/ES/UZ/OTRI-2022-0492
000129352 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000129352 590__ $$a4.7$$b2023
000129352 592__ $$a0.87$$b2023
000129352 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000129352 593__ $$aFood Science$$c2023$$dQ1
000129352 593__ $$aHealth (social science)$$c2023$$dQ1
000129352 593__ $$aPlant Science$$c2023$$dQ1
000129352 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000129352 593__ $$aMicrobiology$$c2023$$dQ2
000129352 594__ $$a7.4$$b2023
000129352 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000129352 700__ $$0(orcid)0009-0006-4144-7150$$aArdila, Paula
000129352 700__ $$aLeciñena, Paula
000129352 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José A.$$uUniversidad de Zaragoza
000129352 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000129352 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000129352 773__ $$g12, 24 (2023), 4437 [17 pp.]$$pFoods$$tFoods$$x2304-8158
000129352 8564_ $$s2971954$$uhttps://zaguan.unizar.es/record/129352/files/texto_completo.pdf$$yVersión publicada
000129352 8564_ $$s2678784$$uhttps://zaguan.unizar.es/record/129352/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000129352 909CO $$ooai:zaguan.unizar.es:129352$$particulos$$pdriver
000129352 951__ $$a2024-11-22-11:59:27
000129352 980__ $$aARTICLE