Formuation and evaluation of novel nutritious fish snacks made from SandSmelt (Atherina boyeri) | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Articles in Press, Accepted Manuscript, Available Online from 21 February 2023 PDF (730.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2022.173478.1040 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Rehab Abdelsalam Mostafa 
| ||||
| Agriculture research center, food technology research institute | ||||
| Abstract | ||||
| This paper highlights recipes of snacks using sand smelt fish(Atherina boyeri) in baked and pre-cooked baked fish snack products. Thesesnacks were subjected to organoleptic assessment during storage for fourmonths at room temperature. The chemicalcomposition recorded values of moisture, crude protein, crude etherextract, ash, carbohydrate and energy values which ranged from 3.19 to5.28%, 7.27 to 15.57%, 5.96 to 14.77%, 5.47 to 7.84%, 57.54 to 74.43% and306.66 to 425.37 Kcal/100g, respectively.Results revealed amounts higher content of phosphorus and calcium, in bakedsamples compared with pre-cooked baked ones. The TBA's and TVB-N's valuesranged from 0.600 to 1.33 mg MDAg/kg and 3.38 to 10.18 mgN/100g at zerotime and 1.59 to 2.92 mg MDA/Kg and 6.65 to 23.03 mg N/100g after thefourth month of storage, respectively. The total bacteria and yeast and molds count in samples showedlimit activity and increased by the elongation of storage. The totalcountbegan with 1.48 log cfu/g for all samples and amounted to with values3.74,3016 and 3.18 log cfu/g for the control baked snacks and fish snacks (BC, B20 and B30), respectively. Notwithstanding, the pre-cooked fish snacksrecorded low value as follow; 2.82, 2.89 and 2.98 log cfu/g for SC(control),S20 and S30,respectively.The bio-evaluation indicated that thefood intake, protein consumed, true digestibility, net protein utilizationwere the highest in pre-cooked baked snacks contained 30% fish meat (S30). The biological values were 97.09%, 93.66% and92.89% in S30, B30 and casein diets, respectively. Whereas, these valuesranged from 75.99% to 88.05% in the rest samples. | ||||
| Keywords | ||||
| -Fish snacks; sand smelt fish; chemical composition; qualityparameters; biological values | ||||
|
Statistics Article View: 77 PDF Download: 80 |
||||
