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Abraha, Bereket; Samuel, Melake; Mohammud, Abdu; Habte‐Tsion, Habte‐Michael; Admassu, Habtamu; Al-Hajj, Nabil Qaid M.

doi:10.4194/1303-2712-v17_6_04

Cited by 13 publications

(15 citation statements)

References 7 publications

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“…Peroxide value (PV) is the indicator of primary lipid oxidation product and it indicates very early stage of development of oxidative rancidity. The present study prevails that the PV value of biscuits fortified with 5,7 and 10% SFPC increased up to 0.04 to 0.13, 0.04 to 0.15 and 0.04 to 0.17 meq of PV/kg of fish oil, respectively throughout the storage period which was within the acceptable limit of 10-20 meq of PV/kg of fish oil [29,43,68]. The thiobarbituric acid reacting substance values increased very slightly from 4 th to 6 th month in case of both control and treated biscuits.…”

Section: Shelf Life Of Biscuitssupporting

confidence: 62%

See 1 more Smart Citation

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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This research was aimed to evaluate the physico-chemical and nutritional qualities of biscuit produced from sturgeon fillet protein concentrate (SFPC), based on gross chemical composition, effects of SFPC incorporation, and storage stability for six months. SFPC was used in production of biscuits by replacing low gluten wheat flour by 5%, 7% and 10% to ensure the quality and acceptability of the biscuit. The obtained results for biscuits fortified with SFPC revealed that the nutritional and proximate composition of biscuits were significantly (P ≤ 0.05) improved: moisture (4.75 ± 0.08-4.76 ± 0.11), protein (14.63 ± 0.12-19.52 ± 0.12), fat (16.20 ± 0.06-16.50 ± 0.17), ash (1.53 ± 0.04-1.66 ± 0.12). Total amino acids were: 6. 93, 13.15, 13.93, and 17.20; and essential amino acids: 2.43, 5.29, 5.87, and 7.48 gram/100 gram, for 0%, 5%, 7% and 10% SFPC, respectively. Leucine was the major amino acid in 5% and 7% SFP, while Leucine, Phenylalanine and lysine were the major amino acid in 10% SFPC. The obtained results also showed the produced fish biscuit and SFPC had a good physico-chemical quality. In addition that fish biscuit protein characterized with a good nutritional protein quality as it composed of all essential amino acids. Microbial and physico-chemical results revealed that the shelf life of biscuit supplemented with SFPC were more than 6 months. The obtained results also showed the supplementation of SFPC into the wheat flour mix ratio used for making biscuits at level up to 10% improved the most nutritional content, rheological properties of prepared biscuits dough batches and physical, and sensory quality characteristics of the final biscuit products. Therefore, the present results recommended that it should be directed towards the utilization of SFPC products in food products fortification, especially cereal products up to the concentration of 7-10% depending upon the fortified food product. *The values in the table are the mean of triplicates with standard deviation (±). Mean values followed by the same latter in the column are not significantly different (P ≥ 0.05)

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Section: Shelf Life Of Biscuitssupporting

confidence: 62%

“…FFA is an initial step in fat degradation, development of hydrolytic rancidity and off flavors in fatty foods. It forms by the hydrolysis of lipid in the fish and their products [44,67,68]. FFA formation could be inhibited by heating and it may be due to the hydrolysis of lipids by phospholipids.…”

Section: Shelf Life Of Biscuitsmentioning

confidence: 99%

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Abraha¹,

Mahmud²,

Admassu³

et al. 2018

J Nutr Food Sci

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“…Drying characteristics of anchovy fish (Anchovia engraulidae) was carried out in a wind tunnel dryer and the optimum drying process was achieved at three steps, drying process at 70 C for 150 min followed by drying at 50 C for 100 min, and finally drying at 40 C till achieving equilibrium moisture content (Subarkah, Abdurrachim, Hendrarsakti, & Belyamin, 2013). Abraha et al (2017) compared the open sun rack drying and solar tent dryer for drying of anchovy (Stelophorus heterolobus) and reported the drying time of 5 and 3 days, respectively. Sormin and Savitri (2020) investigated the drying and product characteristics of anchovy (Stollephorus sp.)…”

Section: Introductionmentioning

confidence: 99%

Hot air‐assisted continuous infrared dryer for anchovy fish drying

Delfiya

Sneha

Prashob

et al. 2021

J Food Process Engineering

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This study was performed to assess the application of a hot air-assisted continuous infrared dryer for anchovy drying and to examine the drying characteristics of small-and large-sized anchovy fish. Experiments were carried out at the infrared radiation intensities of 1,000, 2,000, 3,000 W/m 2 and IR source-sample distances of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and sample on moisture content, drying efficiency, drying time, specific energy consumption, water activity, rehydration ratio, shrinkage, and surface color change were evaluated using statistical analysis. The most efficient drying parameters were observed at 2,000 W/m 2 , 10 cm, and 2,000 W/m 2 , 5 cm for small and large anchovy fish, respectively, based on the drying and quality characteristics of dried anchovy fish. This study ensured the potential application of a hot air-assisted infrared drying system to acquire dried anchovy fish with increased shelf life.

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“…Fish represent a valuable source of proteins and nutrients, and its consumption is high in many developed countries (Kawarazuka and Bene, 2011). Fish consumption is estimated at 0.5-1kg per person per year, which is very low compared to the maximum sustainable resource of the country, moreover small sized fish are used in animal feed which have great impacts on the effective utilization of the resources to alleviate malnutrition, as one of the major problems faced all over the world andparticularly prominent in the developing countries (IFAD, 2010; Abraha et al, 2017).…”

Section: …………………………………………………………………………………………………… Introduction:-mentioning

confidence: 99%

“…Small pelagic fish like bigeye scad, anchovy, sardine and mackerel are segregated separately and considered low market value (Abraha et al, 2017). The major problem of these fish is their size, difficult to process as time is considered.…”

Section: …………………………………………………………………………………………………… Introduction:-mentioning

confidence: 99%

Optimization and Production of Edible Fish Protein Powder of Bigeye Scad (Selar Crumenophthalmus) From Eritrea Red Sea Waters: Physiochemical and Microbiological Characteristics of Fresh Bigeye Scad and Short Head Anchovy (Stolephorus Heterolobus).

NegasiTsighe¹,

Abraha²,

BerheW³

et al. 2017

IJAR

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Edible fish protein powder, bigeye scad (Selar crumenophthalmus),shorthead anchovy (Stolephorus heterolobus), Quality criteria, Physiochemical and microbiological. Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared to the maximum sustainable resource of the country, moreover small sized fish are used in animal feed which have great impacts on the effective utilization of the resources to alleviate malnutrtion, as one of the major problems faced. The raw material freshness, physiochemical and microbial characteristics are determining factors of edible fish protein powder (FPP). The aim of this experiment was to produce edible (FPP) from dried bigeyescad and to determine physiochemical and microbial characteristics of fresh bigeyescad, short head anchovy and edible FPP, whereby to utilize effectively and efficiently small sized pelagic fish. Bigeye scad fish were caught around the Dahlak Archipelago Islands of Eritrea Red Sea waters and short head anchovy from around Assab area by purseseines. Fish samples were iced and transported to the fish processing laboratory of Marince Food and Biotechnology Department and identified using FAO species identification sheets, then cleaned and dried in an oven at 70 o C for 12-14 h. Morphometric and physical characteristic of the fresh fish samples of whole fish were carried out. Chemical composition of fresh samples and edible FPP was done Offical Methods of Analytical Chemistry (AOAC). Edible FPP was optimized at 15 minute cooking time, five times squeeze-pressing and washing and 12 h drying time. Minerals in all samples were determined by Alvin and Gardner method through Atomic Absorption Spectrophotometer. Quality criteria, such as free fatty acied (FFA), peroxide value (PV), thiobarbutric acid reactive substance (TBARS), pH and p-anisidine value (PAV) of fresh and edible FPP were investigated. Microbiological quality was determined by International Standards Organization methods (ISO). Edible FPP contained 82.24% protein, 7.10% moisture, 7.64% ash, 0.81% crude fiber, 4.18% FFA, 9.70 meq of 0 2 /kg of fat PV, 10.78 malonaldehyde mg/kg TBARS,

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Cited by 13 publications

References 7 publications

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Production And Quality Evaluation Of Biscuit Incorporated With Fish Fillet Protein Concentrate

Hot air‐assisted continuous infrared dryer for anchovy fish drying

Optimization and Production of Edible Fish Protein Powder of Bigeye Scad (Selar Crumenophthalmus) From Eritrea Red Sea Waters: Physiochemical and Microbiological Characteristics of Fresh Bigeye Scad and Short Head Anchovy (Stolephorus Heterolobus).

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