FLEISCHWIRTSCHAFT international 6/2017
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Fleischwirtschaft <strong>international</strong> 6_<strong>2017</strong><br />
61<br />
Research &Development<br />
thus releases of free amino groups,<br />
especiallyfree –SH groups that<br />
occurred at higher temperature<br />
(LAWRIE,1998). Basic nature of the<br />
flour used also could have resulted<br />
in the increase in the pH of the<br />
product with the increase in levels<br />
of flour incorporation. The results<br />
are in accordance with the findings<br />
of KUMAR and SHARMA (2006) and BHAT<br />
and PATHAK (2009) who employed<br />
legume flours in meat products.<br />
Proximate composition of cooked<br />
fish-peanut snacks: The moisture<br />
content of the snacks increased<br />
graduallyasthe level of incorporation<br />
of peanut flour increased.<br />
However, this increase was significantly(p
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