Evaluation of quality indices, sensory and microbial characteristics in industrial enriched noodle using protein concentrate of silver carp (Hypophthalmichthys molitrix)
Subject Areas : New Technologies in Aquaculture Development
Keywords: FPC, Keywords: Enrichment, Food Values, Noodle, Sensory Tests,
Abstract :
The protein concentrate fish from silver carp mincemeat was obtained from three different stages of using resolvent (isopropanol), pressed and drying on dry temperature (60 °C) and this concentrate had 93% protein, which according to sources Aquatic protein is a high nutritional value and used to enrich other food products. In this study, given that the available noodle is from the source of carbohydrates and contains 15-11% protein, And that amount is lower than of the silver carp protein concentrate, this affair create an opportunity for enrich and increase Nutritional qualities noodle. In this study, used in the ratio of 5 and 15% of fish protein concentrate and samples were collected in three replicates and stored at ambient temperature for 3 months. The tests were performed on qualitative, microbial and sensory indices and with control sample without the concentrate was compared. Finally, According to the results of food, sensory and microbiological tests, after data analysis, it was determined that although the protein and fat percent of the treatment with fish protein concentrate was better, but In terms of taste and shelf-life, and finally, in the overall evaluation of the treatment enriched with 5% fish protein concentrate, it is better evaluated and has a significant difference (P<0.05).
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