Beta
379340

Determination of nutritional value and safety of processed fish snacks

Article

Last updated: 24 Dec 2024

Subjects

-

Tags

-

Abstract

The main objectives of this study are to investigate the effect levels (0.0 % Control, 5.0%, 10.0 %, 15 %, and 20% grass carp flour) on quality indices and microbial load, which represented by total plate count (TPC) of baked and fried fish snacks. The results showed that raw fish samples had high quality and safety and also processed fish snacks were highly accepted especially fried snacks compared with baked snacks products. Based on the sensory evaluation, processed fried and baked snacks contained 10% fish flour were the best treatments than others. Also, baked fish snacks (10%) were more valuable than fried fish snacks based on amino acids composition however; the fried snack recorded the highest scores of sensory evaluation. In conclusion, this study recommends that grass carp fish is a good source of fish flour for fortification some snacks products as ready to eat products which preferred by many consumers.

DOI

10.21608/sjse.2024.122052.1142

Keywords

cooking methods, fish snacks, nutritive value, Sensory evaluation

Authors

First Name

بيرلنتي محمد صابر اسماعيل عبدالفتاح

Last Name

اسماعيل

MiddleName

-

Affiliation

القناطر الخيريه

Email

berlanty.saber@yahoo.com

City

القناطر الخيرية

Orcid

-

Volume

7

Article Issue

20

Related Issue

40256

Issue Date

2022-05-01

Receive Date

2022-02-15

Publish Date

2022-05-01

Page Start

626

Page End

652

Print ISSN

2536-975X

Online ISSN

2682-4019

Link

https://sjse.journals.ekb.eg/article_379340.html

Detail API

https://sjse.journals.ekb.eg/service?article_code=379340

Order

379,340

Type

Original Article

Type Code

1,030

Publication Type

Journal

Publication Title

المجلة العلمية للدراسات و البحوث التربوية والنوعية

Publication Link

https://sjse.journals.ekb.eg/

MainTitle

Determination of nutritional value and safety of processed fish snacks

Details

Type

Article

Created At

24 Dec 2024