Conversion of fisheries processing by-product into salted-egg fish skin chips

Fisheries processing produces fish skin as a by-product. By using simple technology, the can be processed to produce high-protein snack foods, that taste adjusted public tastes, such chips. The economic value of these chips improved if they are packaged attractively and contemporary taste. purpose this study was innovate technology in utilization fishery by-products salted egg analyze its characteristics before after storage. Fish used tilapia (Oreochromis niloticus). methods include blanching water at temperature 90°C for approximately 2 minutes, draining, soaking 0.5% sodium bicarbonate solution 21-23°C 15 then salt 2% garlic 2.5% (w/w) adding deep frying with an oil 170-180°C 75 seconds. Salted were packed aluminum foil pouches stored 84 days. parameters observed yield, content, ash protein fat rancidity (TBA), physical tests (crispness, i.e., hardness breaking force also aw), microbiological analysis (total mold). results showed yield dried 37.30%; content increased during storage same condition rancidity, but did not change significantly. Likewise, crispness values decreased, aw While total mold increased, still within safe limits. from could developed accepted consumption by consumers.