International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 26(20) (2024)
The Nutritional Composition, Sensory Evaluation, and Physical Properties of Cake Patties Made from Shrimp – Artemia (Artemia franciscana)
Nguyen Thi Kim Xuyen1, Tran Ngoc Giau2, Hong Van Hao2, Nguyen Minh Thuy2*
1Student of the High-Quality Food Technology Program, Institute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam
2Institute of Food and Biotechnology, Can Tho University, Can Tho City, Vietnam
Abstract
This study was conducted to effectively use Artemia biomass to create a new product, high-quality shrimp – Artemia cake patties. The surveys included the development of 09 formulas that partially replaced shrimp meat with Artemia biomass (from 2.5 to 20%) to improve the quality of the finished product. The research results showed that, among the designed formulas, formula A5 (replacement ratio of 12.5% shrimp meat with Artemia biomass) produced a product with beautiful color (L* = 60.56), acceptable structure with hardness of 4325.73 gf, springiness of 0.937 and cohesiveness of 0.567. The product from formula A5 also achieved high sensory value (beautiful color, delicious taste) and was accepted by most consumers. The product quality was analyzed with moisture, protein, carbohydrate, lipid, and ash values of 66.88%, 14.19%, 11.94%, 5.30%, and 1.68%, respectively.
Keywords: Artemia franciscana, shrimp – Artemia cake patties, physicochemical properties, nutritional composition, sensory evaluation
Full-length article *Corresponding Author, e-mail: nmthuy@ctu.edu.vn https://doi.org/10.62877/34-IJCBS-24-26-20-34