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Research Article: Effect of nanoemulsion-fish protein hydrolysate supplementation on selected physicochemical parameters of yogurt
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N Vakili1   , M Ataee *1 , S Kakoolaki2  , H Ahari3 , A Ghorbanzadeh4 |
1- Department of food hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
2- Iranian Fisheries Science Research Institute, Agriculture Research Education and Extension Organization (AREEO), Tehran, Iran
3- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Department of Aquatic Health and Disease, Veterinary Science Faculty, Islamic Azad University, Tehran, Iran |
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Abstract: (1225 Views) |
The aim of the present study was to evaluate the physico-chemical criteria of yogurt fortified with fish protein hydrolysate (FPH) obtained from Fresh Abu mullet (Planiliza abu) fish weighing 40 g during 21-day refrigeration. A hundred milliliters of final milk were inoculated with starter culture, and fermented for 4-5 hours until the pH reached to 4.6. The yogurts were divided in two groups in triplicate and each group was prepared in triplicate. Yogurts supplemented with nanoencapsulated hydrolysates exhibited a slight reduction in pH and augmented acidity particularly up to three weeks of refrigeration. The pH of nanoemulsion-FPH yogurt was initially 4.52 and reached 4.01 in third week with a significant difference (p<0.05) compared with that of the control at the same time (3.80). The pH value of the fortified yogurt showed acceptable limit on day 7 (4.35) but it was remarkably decreased on day 14 (4.19, p<0.5). The upmost and the least values of viscosity of nano-FPH yogurt samples were respectively 4187.3 and 4046.6 (cps) on days 1 and 21. The viscosity values of control were ranged from 3716.0 to 4042.0, respectively in 21 and 1 days of refrigeration. Moreover, the maximum and minimum water holding capacity (WHC) value of nano-FPH yogurt samples 92.5% and 86.2%, respectively on days 1 and 21. It is concluded that the incorporation of the FPH in the form of nanoencapsulation offered superior physico-chemical advantages than those of control yogurt samples.
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| Keywords: Yogurt, Nanoemulsion, Fish protein hydrolysate, Physico-Chemical parameters |
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Full-Text [PDF 440 kb]
(447 Downloads)
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Type of Study: Original research papers |
Subject:
Aquaculture and Health management
Received: 2022/08/12 | Accepted: 2022/11/1 | Published: 2022/11/11
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Vakili N, Ataee M, Kakoolaki S, Ahari H, Ghorbanzadeh A. Research Article: Effect of nanoemulsion-fish protein hydrolysate supplementation on selected physicochemical parameters of yogurt. Sustainable Aquaculture. Health. Management. J. 2022; 8 (2) :66-76 URL: http://ijaah.ir/article-1-268-en.html
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