NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 10, Volume 3, Issue 12, December 2012, Page 735-743 PDF (474.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.81744 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
S. A. El-Sherif  ; S. M. Ibrahim
| ||||
| Fish Processing Technology Lab., National Institute of Oceanography and Fisheries (NIOF), Egypt | ||||
| Abstract | ||||
| This study evaluates the nutritive value of some fast products made from silver carp fish (Hypophthalmichthys molitrix), in Lake Wadi El-Rayan, El-Fayoum, Egypt. The average weight (M± SD) of three fish samples during February, 2012 was 17.5 ± 0.300 kg and the edible part was 53%. Fast silver fish products such as fish fingers, patties, kofta and chips were nutritionally and sensory evaluated. The obtained results indicated that protein level in fish fingers was higher than other ones, fish patties had a high fat content and energy valueو while, kofta and chips had a high content of carbohydrates. Essential amino acids (EAA) content (g/16gN) of all products was much higher than FAO/WHO (1985) reference protein pattern. Also, amino acids score (AAS) for all EAA was higher than 100. Therefore, the best nutritional protein quality was found in fish fingers followed by patties, kofta and chips products respectively. However, fish patties had been obtained high scores of sensory evaluation followed by fish fingers, kofta and fish chips respectively. The mean scores of odor and acceptability were significantly higher (P≤0.05) in all products. In conclusion, silver carp fish in Lake Wadi El-Rayan can be reaching to unacceptable sizes for fresh marketing, so, it could be utilized to produce some fast products. The nutritional protein quality of studied products varied markedly as affected by fish mince percent in formula used for each product. | ||||
| Keywords | ||||
| Silver carp fish; fast products; nutritive value; sensory properties | ||||
|
Statistics Article View: 165 PDF Download: 352 |
||||
