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

Minced meat of Japanese threadfin bream (Nemipterus japonicus) was foam-mat dried at 70 and 80 degrees 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 (a(w)) 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 degrees C were significantly lower than at 80 degrees 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 degrees C. Drying at 70 degrees C resulted in overall superior powder properties, with 0.5% MC being the best treatment. (c) All Rights Reserved