Determination of nutritional value and safety of processed fish snacks | ||||
| المجلة العلمية للدراسات و البحوث التربوية والنوعية | ||||
| Volume 7, Issue 20, May 2022, Page 626-652 PDF (679.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/sjse.2024.122052.1142 | ||||
 View on SCiNiTO | ||||
| Author | ||||
بيرلنتي محمد صابر اسماعيل عبدالفتاح اسماعيل 
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| القناطر الخيريه | ||||
| 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. | ||||
| Keywords | ||||
| Cooking methods; fish snacks; Nutritive value; sensory evaluation | ||||
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