Development and Quality Assessment of value-added Fish Products
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Date
2021-12
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Addis Ababa University
Abstract
The goal of the present study was to develop and assess the quality of Value added fish
products derived from Oreochromis niloticus tana (Nile tilapia). Fish ball and fish nuggets
Products were prepared, recorded, and analyzed using different parameters like proximate
analysis, microbiological analysis, physicochemical analysis, texture analysis, and
sensory analysis. The moisture, protein, fat, ash and carbohydrate contents of fish balls
The study revealed that samples varied between 50.03% - 80.35%, 13.30% - 18.08 %, 11.83% 14.83
%, 1.90% - 2.07% , 10.97 % - 15.02% respectively.Fish Nuggets (FFA) product had a
better acceptability during storage at 4°C for 6 days in microbiological parameters like TPC, E.
coli and S. aureus as well as Chemical analysis showed that fish ball and fish nuggets contained
high protein, fat, due to frying process. Moreover, the textural properties which include
hardness, cohesiveness, springiness and chewiness of the products exhibited more firmness after
cooking (p<.05). Moreover, the sensory evaluation showed that acceptability of fish nuggets was
more than that for fish ball. These results showed that fish nuggets had higher quality indicators
rather than fish ball.
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Keywords
Oreochromis niloticus tana (Nile tilapia), fish balls, fish nuggets, quality properties, shelf life