Development And Quality Assessment Of Value-added Fish Products
Food Engineering Project Topics
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The goal of the present study was to develop and assess the quality of Value added fishrnproducts derived from Oreochromis niloticus tana (Nile tilapia). Fish ball and fish nuggetsrnProducts were prepared, recorded, and analyzed using different parameters like proximaternanalysis, microbiological analysis, physicochemical analysis, texture analysis, andrnsensory analysis. The moisture, protein, fat, ash and carbohydrate contents of fish ballsrnThe study revealed that samples varied between 50.03% - 80.35%, 13.30% - 18.08 %, 11.83% 14.83rnrn%, 1.90% - 2.07% , 10.97 % - 15.02% respectively.Fish Nuggets (FFA) product had arnbetter acceptability during storage at 4°C for 6 days in microbiological parameters like TPC, E.rncoli and S. aureus as well as Chemical analysis showed that fish ball and fish nuggets containedrnhigh protein, fat, due to frying process. Moreover, the textural properties which includernhardness, cohesiveness, springiness and chewiness of the products exhibited more firmness afterrncooking (p
Subsurface Intelligence & Critical Mineral Exploration
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