Evaluation of Production and Quality of Salt-Biscuits Supplemented with Fish Protein Concentrate
نویسنده
چکیده
The quality and nutritional value for both fish protein concentrate (FPC) made from tilapia by-products as well as salt-biscuits supplemented with 5% FPC were evaluated. The resultant product (FPC) was composed (on wet weight) of 4.18% moisture, 68.83% protein content, 0.75% lipid and 25.39% ash and it was more uniform in color and texture. In addition, the pH value was 6.67 and total volatile basic nitrogen (TVB-N), timethylamine nitrogen (TMA-N) and thiobarbituric acid (TBA) values were 7.18 mg/100 g, 0.84 mg/100 g and 0.05 mg Malonaldhyde/ kg sample, respectively. Concerning nutritional value, FPC at 5 % level played an important role in water holding ability, increased protein content, especially essential amino acids (EAAs) and did not affect appearance and other characteristics of saltbiscuits. In conclusion, fish by-products are considered a valuable source to supplement some bakery products.
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