Document Type : Original
Authors
1
Department of Food Science and Technology, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
2
Department of Agronomy and Plant Breeding, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.; Research Center for Agriculture, Animal Husbandry, and Medicinal Plants, Sanandaj Branch, Islamic Azad University, Sanandaj, Iran.
Abstract
Background and objective: Bread is an important staple food and is widely consumed throughout the world. Therefore, its enrichment can improve consumers' health. Bread enrichment is done in different ways. This study aims to enrich bread with one of the world's most widely farmed fish species, the common carp (Cyprinus carpio), which has a lower market price than other warm-water fish species due to the unpleasant smell of its flesh. In addition, fresh fish meat is used for bread enrichment to maintain fish quality and eliminate drying costs.
Materials and methods: Common carp meat paste was used to enrich the wheat bread at amounts of 0, 5, 10, 15, 20, and 25%, and the impact of this enrichment on the bread's physicochemical, textural, and sensory characteristics was investigated.
Results and conclusion: The bread samples' moisture content and specific volume were measured in the range of 38.85-48.40% and 1.74-3.18 (cm3/g), respectively. Meat pastes higher than 10% in bread formulation significantly increased the moisture and reduced the specific volume of the bread. Texture analysis results showed that by increasing the amount of meat paste to 20%, the bread's hardness, gumminess, resilience, and springiness did not change significantly. The maximum hardness (1305 g) and gumminess (515.66 g), and minimum resilience (0.147 ratio) and springiness (0.64 ratio) were achieved in the treatment with 25% meat paste. The cohesiveness and chewiness of the resulting bread did not have significant differences. The results of the sensory evaluation showed that all formulations were acceptable. According to the results, using common carp meat paste up to 20% in bread formulation can produce bread with acceptable texture and flavor. However, the production of bread with lower meat paste (10%) resulting a product with a better specific volume.
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