Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

Abstract

Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish crackers using three low-value carp fish species namely mirror carp (Cyprinus carpio var. specularis), Mrigal (Cirrhinus cirrhosis) and Pangasius (Pangasius hypothalamus). 
 Methodology: Six different fish crackers were developed and their proximate analysis, linear expansion, oil absorption, texture hardness, color components were analyzed as per standard established methods. Sensory attributes were carried out by 60 naïve panelists to evaluate their consumers’ acceptance. The obtained data were analyzed by SPSS for Windows (Version 25). 
 Results: The one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) of all parameters showed significant differences (at P< 0.05) among the prepared fish crackers with significantly better results (at P< 0.05) for Sample 3. The moisture, ash, protein, fat and carbohydrate content of the fish crackers ranged from 2.42±0.05–3.18 ± 0.07%, 1.53±0.66–2.87±0.05%, 12.55±0.11–17.82±0.09%, 19.71±0.14–24.26±0.17% and 28.76±0.12–47.56±1.07%, respectively. The linear expansion, oil absorption and texture hardness of the fish crackers varied from 40.86±0.55–60.99±0.65%, 0.98±0.14–7.12±0.21% and 1208.30±109.08–2011.64±98.06 N/cm2, respectively. The range of Hunter lab color components e.g. lightness (L*), redness (a*) and yellowness (b*) of the fish crackers were 41.96±0.68­–69.15±0.08, 0.89±0.11–9.09±0.08 and 7.51±0.03–30.88±0.06, respectively. For all of the above-mentioned parameters, significantly better results (at P< 0.05) were observed in Sample 3 than the other samples. The 9-point Hedonic scale rating of the fish crackers rated by 200 naïve panelists revealed a significant difference (at P< 0.05) for Sample 3 than the others crackers in terms of appearance (8.30±0.79), taste (8.53±0.78), crispiness (7.63±0.85), aroma (7.91±1.09) and overall acceptability (8.64±0.72).
 Conclusion: Significantly better results (at P< 0.05) were observed for Sample 3, whereas the results of other samples were also acceptable. Findings of this investigation can also be helpful for the commercial production of value-added, nutritious fish crackers from low-value carp fishes like Cyprinus carpio var. specularis, Cirrhinus cirrhosis and Pangasius hypothalamus.

Development of Fish Cracker from Indian Major Carp, Labeo catla

“…The dried fish crackers showed appreciable moisture content in commensurate with dried fish products and well below the recommended level of 16% by FSSAI (FSSAI, 2010). The lowest moisture content (0.68%) was noticed in fried fish crackers as available water in dried fish cracker was lost during drying under sun and deep frying of fish crackers in oil (Baishak et al, 2020). The large surface area was observed for wet fish crackers than dried fish crackers in the present study.…”

La trucha (Oncorhynchus mykiss): Potenciales productos alimenticios derivados del principal recurso acuícola en regiones altoandinas

“…La elaboración de crackers o keropok (denominado así en Asia), a partir de MPP o surimi, implica como principal ingrediente el almidón, cuya gelatinización determina la calidad del snack crujiente que es consumido de forma frita lista para su consumo. De hecho, la dureza, el color y la aceptabilidad de este tipo de snacks fritos varía dependiendo del tipo de almidón utilizado (Baishak et al, 2020;Chae et al, 2019). En cambio, Karaton Kuzgun (2020) indicó que la formulación para elaborar crackers de trucha incluye 16,2 % pulpa de trucha, 1,9 % azúcar, 1 % sal, 1,62 % huevo, 13,5 % aceite de girasol, 0,88 % vinagre, 13,5 % mantequilla, 40,40 % harina de trigo y 11 % almidón de trigo.…”