Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste
Abstract In this study, the properties of frozen dumpling dough produced by replacing 0% (Control), 10% (T1), and 20%(T2) of wheat flour with Hypophthalmichthys molitrix paste were evaluated through chemical, microbiological, and sensory tests. The dumplings were stored at – 18 °C for 3 months, and...
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| Language: | English |
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-024-00260-y |
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| author | M. Shirazy N. Mooraki M. Honarvar |
| author_facet | M. Shirazy N. Mooraki M. Honarvar |
| author_sort | M. Shirazy |
| collection | DOAJ |
| description | Abstract In this study, the properties of frozen dumpling dough produced by replacing 0% (Control), 10% (T1), and 20%(T2) of wheat flour with Hypophthalmichthys molitrix paste were evaluated through chemical, microbiological, and sensory tests. The dumplings were stored at – 18 °C for 3 months, and assessments were conducted in triplicate every 30 days. The pH, total ash, acid insoluble ash, and salt percentage did not significantly differ between the samples (P > 0.05); however, the samples' moisture, crude protein, crude lipid, peroxide, contents did significantly differ (P < 0.05). There was a noticeable variation (P < 0.05) in the overall counts of yeast and mold in the samples. Discriminant Analysis (DA) and Product Characterization analysis indicated that replacing 20% FP and storing for 90 days did not meet consumer demand. The chemical and sensory characteristics of dumplings stored at – 18 °C for 60 days post-production showed that wheat flour can be replaced with 10% silver carp paste. |
| format | Article |
| id | doaj-art-8edb0d3f6a784bc09139958e2348cec8 |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-8edb0d3f6a784bc09139958e2348cec82025-02-09T12:41:05ZengSpringerDiscover Food2731-42862025-02-015111610.1007/s44187-024-00260-yAssessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish pasteM. Shirazy0N. Mooraki1M. Honarvar2Department of Food Science and Technology, North Tehran Branch, Islamic Azad UniversityDepartment of Marine Science and Technology, North Tehran Branch, Islamic Azad UniversityDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad UniversityAbstract In this study, the properties of frozen dumpling dough produced by replacing 0% (Control), 10% (T1), and 20%(T2) of wheat flour with Hypophthalmichthys molitrix paste were evaluated through chemical, microbiological, and sensory tests. The dumplings were stored at – 18 °C for 3 months, and assessments were conducted in triplicate every 30 days. The pH, total ash, acid insoluble ash, and salt percentage did not significantly differ between the samples (P > 0.05); however, the samples' moisture, crude protein, crude lipid, peroxide, contents did significantly differ (P < 0.05). There was a noticeable variation (P < 0.05) in the overall counts of yeast and mold in the samples. Discriminant Analysis (DA) and Product Characterization analysis indicated that replacing 20% FP and storing for 90 days did not meet consumer demand. The chemical and sensory characteristics of dumplings stored at – 18 °C for 60 days post-production showed that wheat flour can be replaced with 10% silver carp paste.https://doi.org/10.1007/s44187-024-00260-yReady-to-eat mealsAquatic food productsHypophthalmichthys molitrixSensory attributesNutritional valueCommon carp |
| spellingShingle | M. Shirazy N. Mooraki M. Honarvar Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste Discover Food Ready-to-eat meals Aquatic food products Hypophthalmichthys molitrix Sensory attributes Nutritional value Common carp |
| title | Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste |
| title_full | Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste |
| title_fullStr | Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste |
| title_full_unstemmed | Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste |
| title_short | Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste |
| title_sort | assessing the product attributes of iranian localized frozen dumpling dough incorporated with fish paste |
| topic | Ready-to-eat meals Aquatic food products Hypophthalmichthys molitrix Sensory attributes Nutritional value Common carp |
| url | https://doi.org/10.1007/s44187-024-00260-y |
| work_keys_str_mv | AT mshirazy assessingtheproductattributesofiranianlocalizedfrozendumplingdoughincorporatedwithfishpaste AT nmooraki assessingtheproductattributesofiranianlocalizedfrozendumplingdoughincorporatedwithfishpaste AT mhonarvar assessingtheproductattributesofiranianlocalizedfrozendumplingdoughincorporatedwithfishpaste |