Study of amino acids profiles and nutritional values of industrial pasta enriched with protein concentrates of silver carp (FPC)
2019
S. Kamali; G. Zarehgashti; M. Nasri; F. Noghani; Zh. Khoshkho
The protein concentrate of fish from minced carp meat was obtained during three stages of using the solvent (isopropanol), pressed and dried using a dry temperature (60°C), and this concentrate had 93% protein, which according to aquatic protein sources have a high nutritional value and are used to enrich other food products. Given that current pasta products are from carbohydrate sources and lacking in the lysine and threonine amino acids, this gives the opportunity to be used to enrich and enhance its nutritional quality. In this research, 5 and 15 percent of fish protein concentrates were used for enrichment of pasta and samples were prepared in three replicates and stored at ambient temperature for 3 months and tested for nutritional value and amino acids, with a control sample (no concentrate) were compared. According to the results of experiments, it was determined that in terms of nutritional value and amino acid profile, the treatment with fish protein concentrate was better and in the overall evaluation of concentrate-enriched treatment fish protein was 5% better than other samples and had a significant difference (p<0.05).
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