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Outline
The study investigated the effect of the addition amount of silver carp processing by-products on the edible quality of flavored crispy chips, thereby determining the optimal addition amount. Silver carp processing by-products (fish scales, fish skin, and fish mid-bones) were used as raw materials. After deodorization treatment, they were used to partially replace tapioca starch at proportions of 20%, 40%, 60%, and 80% (based on the mixed powder of by-products and tapioca starch) to develop a new type of flavored crispy chips with silver carp processing by-products. The optimal addition amount of each by-product was determined through the analysis of sensory evaluation, color, nutritional composition, textural properties, microstructure, and volatile substances. With the increase in the addition amount, the color of the crisps showed a deepening trend. The contents of crude protein (fish scale group: 10.86%~48.84%, fish skin group: 18.43%~60.41%, fish mid-bone group: 10.45%~26.29%) and ash (fish scale group: 4.98%~17.48%, fish skin group: 0.47%~6.34%, fish mid-bone group: 6.36%~20.58%) increased gradually. Meanwhile, the pores in the microstructure gradually increased in number and size. At the same addition level, the hardness of the crispy crisps in the fish skin group was significantly higher than that in the fish scale group and the fish mid-bone group (P<0.05). Key volatile substances with a relative odor activity value (ROAV)≥1, such as 2-acetyl-3-methylpyrazine and ethyl salicylate, were identified by chromatography-ion mobility spectrometry (GC-IMS). This was largely attributed to the addition of silver carp processing by-products. These by-products endowed the crispy crisps with pleasant flavors such as roasted aroma and fruitiness, and made a prominent contribution to the construction of the overall flavor system in crispy crisps. Through comprehensive evaluation, the optimal addition amounts of fish scale powder, fish skin powder, and fish mid-bone powder were determined to be 20%, 60%, and 40%, respectively. As a nutrient-rich leisure food with a sweet, fragrant, and crispy taste, this crispy chip can not only meet the diverse needs of consumers, but also provide a theoretical basis and practical reference for the high-value utilization of fish processing by-products. Furthermore, it can help the aquatic products industry achieve the dual goals of improving quality and efficiency, as well as realizing sustainable development.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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