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American Journal of Food Technology
Year: 2017  |  Volume: 12  |  Issue: 4  |  Page No.: 254 - 261

Changes in Fatty Acid and Mineral Compositions of Rose-Shrimp Croquettes During Production Process

Ekrem Cem Cankiriligil and Nermin Berik    

Abstract: Background and Objective: Croquette production technology is one of the most using food processing method in the world. When the croquette technology implemented to aquatic products, it is nutritious and delicious as well as economically valuable products are obtained at the same time. The goal of this study is to produce croquettes from rose-shrimp meat and to specify changes occurred in the content of fatty acids and mineral during the production. Materials and Methods: First of all, croquettes were produced from shrimp meat. In the latter, croquettes were fired at 180°C and samples were stored for analysis. Thus, fatty acid, mineral and proximate composition of shrimp meat, raw and fried croquettes were determined. Finally, obtained data were analyzed with one-way ANOVA in SPSS statistical package programme. Results: Findings of this study demonstrate that, moisture and protein rate decreased, while fat and ash rate increased during production of croquettes. Unsaturated fatty acids such as docosahexaenoic, eicosapentaenoic, oleic and palmitoleic acids decreased whereas saturated fats were increased after the croquette production (p<0.05). After the deep-frying process, saturated fatty acids decreased. However, unsaturated fatty acids especially oleic and linoleic acids increased due to high monounsaturated fatty acid contents of sunflower oil used in frying process (p<0.05). On the other hand, most of the minerals of shrimp meat decreased except sodium, potassium, manganese and zinc throughout the production process (p<0.05). While the bromine, boron, copper, manganese and zinc decreased, calcium, magnesium, iron and potassium remained statistically the same after the frying process (p<0.05). Conclusion: Despite the decrease of some fatty acids and trace metals due to cooking, it should be noted that shrimp croquettes as well as fried ones are still valuable in terms of nutritional quality. In the view of the results, with minimal production loss, croquette technology can be implemented to shrimp meat for achieve healthy and delicious final product.

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