Physicochemical properties and sensory attributes of local snacks fortified with powdered fish processing by-products and an underutilised fish species

Abstract

<jats:p>Fish processing by-products and small pelagic fish could provide minerals and protein in diets of vulnerable populations as these could be more affordable than seafood. The study objectives were to determine the proximate nutrient content of tuna processing by-products and burrito fish and also assess the acceptability of fish powder-fortified local carbohydrate snacks. Tuna trimmings, gills, frames and burrito were dried at 55oC for eight hours to moisture levels of 4.8% (trimmings), 8.9% (frames), 6.8% (gills) and 6.9% (burrito). The products were milled and incorporated at varying levels into four local snacks namely: mpotompoto, yakayake, abolo and yam balls. Proximate nutrient levels of both fortified and non-fortified snacks were determined by Official Methods of Analysis (AOAC). Protein contents of mpotompoto-fortified fish products ranged from 3.75% to 8.5%. Ash also ranged from 1.12% to 5.54%. The control contained 1.17%. Acceptability tests were conducted on the fortified snacks using a 5-point hedonic scale. On the whole, fortified products showed significantly higher levels of protein and ash over the non-fortified snacks. Acceptance of the snacks by pupils (11-12) years was high enough to warrant incorporation of the fish powders into a school lunch menu.</jats:p>

Factors Influencing Consumers’ Willingness-to-Try Seafood Byproducts

“…However, more widespread acceptance of foods made with SB will likely depend on a combination of perceived quality dimensions, such as appropriateness of usage (a search characteristic [ 11 ]), sensory quality (an experience characteristic [ 11 ]), and perceived product benefits (a credence characteristic [ 11 ]). Therefore, product development efforts should target the wants and needs of intended consumers, whether it be snacks fortified with powdered fish byproduct for school children in Ghana [ 38 ] or pâté made with fish roe, milt, and liver among teenagers in Ireland [ 39 ]. The present consumer-driven appropriateness data were intended as a starting point to guide effective SB valorization concepts which will encourage consumption.…”

Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

“…The developed hilsa powder and cube were evaluated by a 9-member trained sensory test panel in every month using a 5-point hedonic scales for taste, flavor, color, consistency and solubility, as suggested by many authors (Abbey et al, 2019;Sigh et al, 2018). A panel test score sheet with hedonic characteristics and scores for sensory evaluation was developed considering all critical elements of sensory attributes and their hedonic characteristics, particularly suitable for oily hilsa products (Table 2).…”

“…The fish lipids are highly unstable at room or refrigeration temperatures, as they readily undergo aerial oxidation. So the lipids need to be removed by washing to make any stable consumer fish product (Abbey et al 2016(Abbey et al , 2019Shaviklo, 2015). On the other hand, without PUFAs, the developed hilsa product will be taste and flavorless.…”