Conversion of fisheries processing by-product into salted-egg fish skin chips

Abstract

Fisheries processing produces fish skin as a by-product. By using simple technology, the skin can be processed to produce high-protein snack foods, that the taste can be adjusted to the public tastes, such as chips. The economic value of these skin chips can be improved if they are packaged attractively and processed to a contemporary taste. The purpose of this study was to innovate technology in the utilization of fishery by-products to produce the salted egg fish skin chips and analyze its characteristics before and after storage. Fish skin used was tilapia fish (Oreochromis niloticus). The methods include the fish skin blanching using water at a temperature of 90°C for approximately 2 minutes, draining, and soaking in a 0.5% sodium bicarbonate solution at 21-23°C for 15 minutes, then salt 2% and garlic 2.5% (w/w) adding then deep frying with an oil temperature of 170-180°C for 75 seconds. Salted egg fish skin chips were packed in aluminum foil pouches and stored for 84 days. The parameters observed were yield, water content, ash content, protein content, fat content, and rancidity (TBA), physical tests (crispness, i.e., hardness and breaking force also aw), and microbiological analysis (total mold). The results showed that the yield of dried tilapia skin was 37.30%; water content increased during the storage and the same condition for ash content, protein content, fat content, and rancidity, but they did not change significantly. Likewise, crispness values were decreased, but aw values were increased during storage. While the total mold increased, but the value was still within safe limits. The salted egg chips from tilapia fish skin could still be developed to be accepted and safe for consumption by the consumers.

Consumers’ Acceptance, Emotions, and Responsiveness to Informational Cues for Air-Fried Catfish (Ictalurus punctatus) Skin Chips

“…The overall similarity in CSC hardness across treatments prepared at different points in time (no statistical differences between Study 1 and Study 2 samples; Table 1 ) indicated reproducibility of the CSC production methods, and may also be attributed to consistency of the raw ingredient (catfish skins sourced from a single processor at different times). Other studies have demonstrated that cooking method (e.g., air-frying versus deep frying), time, and temperature can all affect instrumental hardness of fish skin snacks [ 7 , 8 ]. These consistent instrumental CSC hardness results aligned with consumers’ ratings of texture and crispiness liking, discussed in the next section.…”

“…Research has been conducted on composition, instrumental hardness, and shelf-life of fried tilapia ( Oreochromis spp.) skin chips [ 7 ] and physiochemical and sensory properties of puffed tilapia snacks by air-frying [ 8 ] and other cooking methods [ 6 ]. While non-traditional cooking methods may lend novelty to these snack preparations, the current research is unique in its development and testing of air-fired chips made from catfish ( Ictalurus punctatus ) skins.…”

Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment

“…and a w < 0.6, which were the target limits, were achieved. These limits were chosen as they fall within the acceptable range for achieving dried and microbiologically safe fish products [ 4 , 32 , 33 , 34 ]. During drying, the weight loss values of the samples were recorded, and then moisture contents were determined on a dry basis (g water/g dry matter).…”

“…Additionally, marine resources can be sustainable. Typically, the process of making crispy fish skin involves washing, soaking in a flavoring agent, adding spices, drying, and frying [ 4 ].…”

“…Dehydrated shrimp subjected to ultrasound pretreatment showed a reduced dehydration time by up to 15.6% [ 3 ]. Ultrasound-assisted vacuum drying of Mediterranean or black mussels ( Mytilus galloprovincialis ) demonstrated a shortened drying period and an increased effective moisture diffusivity, resulting in low energy consumption [ 4 ]. Power ultrasound application during low-temperature drying of salted cod increased the drying rate and showed an average 74% increase in effective diffusivity [ 5 ].…”