DEVELOPMENT AND SENSORY EVALUATION OF FISH PROTEIN CONCENTRATE INCORPORATED PRODUCTS
Raheela Tiba K. K. and Bushaira V.*
ABSTRACT
Fish Protein Concentrates are intended for human consumption, in which the protein is more concentrated than in
the original fish. For the development of Fish Protein Concentrate (FPC), two fishes namely Tilapia fish
(Oreochromis nicotilicus) and red snapper fish (Lutjanus arjentimaculatus) were collected from farm and market.
FPC was developed using physical method. After the preparation of FPC, four variations of crackers and soup mix
were developed along with their control. Based on the organoleptic evaluation, the best ones selected were TC1 (80g
Wheat flour: 20g Tilapia FPC), TS1 (80g Corn flour: 20g Tilapia FPC), RC1 (80g Wheat flour: 20g Red Snapper
FPC) and RS1 (80g Corn flour: 20g Red Snapper FPC). The nutrient content like energy, protein, fat and calcium
of selected products are 360kcal, 22g, 12g, and 30mg respectively for Red Snapper FPC cracker, 88kcal, 16g, 2g,
and 26mg respectively for Red Snapper FPC soup mix, 350kcal, 21g, 16g, and 12mg respectively for Tilapia FPC
cracker and 85kcal, 14g, 1.9g and 10mg respectively for Tilapia FPC soup mix.
Keywords: Fish Protein Concentrate, Tilapia, Red Snapper, Organoleptic evaluation, Value- added products.
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