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Comparison of the quality characteristics of Fatir bread fortified with rainbow trout (Oncorhynchus mykiss) and silver carp (Hypophthalmichthys molitrix) meat during refrigeration storage
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Samira Jeddi1   , Fatemeh Noghani1 , Soghra Kamali1 , Afshin Fahim1 , Mina Ahmadi1 |
| 1- Fish Processing Technology Research Center, Iranian Fisheries Science Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran |
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Abstract: (389 Views) |
| The fortification of food products with fish meat, which contains essential amino acids and unsaturated fatty acids, can increase the nutritional value of the basic products. On this basis, in the present study, Fatir bread was fortified with the meat of two fish species and then its nutritional value and quality attributes were evaluated. Different concentrations of rainbow trout and silver carp meat were added to the Fatir bread. Proximate composition, chemical, microbial, textural, sensory, and color properties of prepared breads were measured during the refrigeration storage (4°C) for 28 days. The results showed that the protein, lipid, and moisture content of fortified breads were higher than the control bread at first (day 1) and end of the storage period (day 28). Furthermore, the fortified Fatir breads had higher TVB-N, peroxide value, and total bacteria count than control breads during the storage period. In terms of flavor index, the control and fortified Fatir breads were acceptable until 28 and 15 days, respectively. Based on the obtained results, it can be concluded that the nutritional value of the fortified Fatir breads was higher than the control Fatir bread, but their sensory acceptance and shelf life were lower. |
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| Keywords: Fortification, Bread quality attributes, Fatir bread, Rainbow trout, Silver carp |
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Full-Text [PDF 799 kb]
(286 Downloads)
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Type of Study: Research |
Subject:
بيوتكنولوژي و فرآوري هاي شيلاتي
Received: 2023/08/14 | Accepted: 2023/09/1 | Published: 2023/09/1
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