A simple process for the utilization of small bony fish as edible fish powder.
2004
Chattopadhyay, A. K. | Rao, B. M. | Gupta, S., Research Centre of Central Institute of Fisheries Technology, Visakhapatnam (India)
A simple process was developed to convert low value, small bony fish to nutritionally rich edible fish powder without deboning the fish. Dressed and beheaded silver bellies were processed in autoclave at 15 psi for 45 min and dried to moisture below 6, grouped well and packed. The yield of the fish powder varied between 10 to 12 of raw whole fish. Protein, calcium and phosphorus content of edible fish powder were 62.52, 1310.96mg/100g and 2859.02mg/100g, respectively. The product was acceptable even upto five months. There was no significant variation in crude protein, calcium and phosphorus contents during storage. TVBN, PV, FFA, faecal coliforms, Escherichia coli and pathogenic coagulase positive staphylococci, APC and TYM count were monitored at monthly intervals. The edible fish powder finds use as a fortifying agent to improve the food value and taste of different food items.
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