Abstract

The present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of >20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly (P < 0.05) while water absorption index was decreased upon the increment of fish meat compared to control. Lightness of dough and hardness of noodles decreased significantly (P < 0.05) while redness and yellowness were increased. Similarly, less swelled starch granules and dominancy of protein network over starch granules were observed in microstructure. The amount of free water was increased while bound water was decreased when >20% fish meat was added during low-field nuclear magnetic resonance. The findings suggest the feasibility of adding 15–20% fish meat for the proper structure and chemistry of noodles.