Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product.

This study aimed to investigate the performance of equal amounts of edible green seaweed, powder (2.77 g kg), and its sulphated polysaccharide ([USP], 0.5 g kg, based on the extraction yield from powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at - 18 °C as compared with the control.

Quality characteristics and consumer acceptance of a high fish protein puffed corn-fish snack.

Corn snack fortified with 7% fish protein powder made from saithe (Pollachius Virens) surimi was selected by expert panel from industry for consumer studies in Iran and Iceland. They hedonically screened products with 3%, 5%, 7% and 9% fish protein powder. Snack containing 9% fish protein powder (FP) had significantly lower liking for odour, texture, flavour, and overall acceptability than the other three prototypes.