Preparation and Characteristics of Fish-frame-added Snacks

Kang, Kyung-Tae; Min-Soo, Heu

doi:10.5657/kfas.2006.39.3.261

Cited by 4 publications

(2 citation statements)

References 5 publications

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“…Furthermore, fish waste has a total protein level of about 57.92 5.26%, according to [81]. Adding fish waste to various snacks and pasta has been demonstrated to boost their protein content [82]; [65]. However, according to [83], a protein generated from fish product waste is type 1 collagen, which contains Gly-Pro-Hyp (non-essential amino acids) and has limited digestion due to its fiber content.…”

Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Indonesian love beef meatballs. However, beef meatballs have a high saturated fat content and are expensive. Tilapia fish can replace meatballs’ primary protein source. However, tilapia has a low fillet yield of 20-30%, producing 65-89% waste. The use of whole tilapia in the production of fish balls can increase the benefits of calcium- and phosphorus-rich fish by-products. Osteoporosis-prone individuals need calcium and phosphorus-rich foods. Notwithstanding, our preliminary research showed whole tilapia fish balls have a low texture; thus, adding a gelling agent (carrageenan) is necessary. Carrageenan has not been examined in whole tilapia fish balls. This study aimed to analyse whole tilapia fish balls’ sensory and nutritional qualities with 1%, 2%, 3%, 4%, and 5% carrageenan. The study used Complete Randomized Designs (CRD) with three repetitions. ANOVA and Duncan’s test were used to analyse sensory data. The results showed that more carrageenan improved the texture of the whole fish balls. Therefore, it is recommended to use 5% carrageenan to make whole tilapia fish balls chewy and dense. The ash, fat, protein, calcium, and phosphorus content of whole tilapia fish balls were higher than that of tilapia fillet fish balls, but the water content and carbohydrates were lower. Adding 5% carrageenan enhanced the water content, ash, protein, calcium, and phosphorus, reducing the carbohydrate for both whole and fillet tilapia balls. Whole tilapia fish balls had ± 9 times more calcium than fillet balls (417.23 mg/100 gr) and ± 32 times more phosphorus (231.22 mg/100 gr). The calcium and phosphorus content of whole tilapia fish balls is roughly equal to the daily recommended value of 2:1. This study suggests that by eating 250-350 grams daily, people prone to osteoporosis can meet their calcium and phosphorus levels needs.

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Section: Nutrional Content Of Whole Tilapia Meatballs With Carrageena...mentioning

confidence: 99%

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Faridah,

Utami,

Rosel

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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show abstract

“…For salmon and rainbow trout sold in the market, it is difficult to morphologically distinguish the original product as these are processed in the form of sashimi or smoked products after filleting the inedible frames (Heu et al, 2008;Kang et al, 2006;Kang et al, 2014;Kim et al, 2019a;Ko et al, 2016). Accordingly, cases of fake food (economically motivated adulteration, EMA) to gain economic benefits, such as counterfeiting and selling relatively inexpensive rainbow trout as salmon, have been reported.…”

Section: Introductionmentioning

confidence: 99%

Development and validation of ultra-fast quantitative real-time PCR method to differentiate between Oncorhynchus keta and Oncorhynchus mykiss

Park¹,

Lee²,

Yang³

et al. 2023

Korean J. Food Preserv.

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The ultra-fast quantitative real-time polymerase chain reaction (qPCR) assay was developed and validated to differentiate the morphologically similar ones, Oncorhynchus keta and Oncorhynchus mykiss. Species-specific primers were designed for the COI genes of mtDNA. The species-specific primers designed for O. keta and O. mykiss were selectively amplified by O. keta and O. mykiss DNA, respectively. The sensitivity of O. keta and O. mykiss primers was 1 ng/μL. Quantitative testing showed that the results met the ‘Guidelines on Standard Procedures for Preparing Analysis Method such as Food’ proposed by the Ministry of Food and Drug Safety. The qPCR method developed and validated in this study for identifying O. keta and O. mykiss has advantages such as speed and field applicability. Therefore, this method is expected to help control forgery and alteration of raw materials in the seafood industry.

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Valorization of fisheries by-products: Challenges and technical concerns to food industry

Nawaz

Irshad

et al. 2020

Trends in Food Science & Technology

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Preparation and Characteristics of Fish-frame-added Snacks

Cited by 4 publications

References 5 publications

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Whole Tilapia Fish Balls: Texture, Calcium, and Phosphorus

Development and validation of ultra-fast quantitative real-time PCR method to differentiate between Oncorhynchus keta and Oncorhynchus mykiss

Valorization of fisheries by-products: Challenges and technical concerns to food industry

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