Evaluation of Production and Quality of Salt-Biscuits Supplemented with Fish Protein Concentrate

@inproceedings{Ibrahim2013EvaluationOP,
  title={Evaluation of Production and Quality of Salt-Biscuits Supplemented with Fish Protein Concentrate},
  author={S. Mohamed Ibrahim},
  year={2013}
}
The quality and nutritional value for both fish protein concentrate (FPC) made from tilapia by-products as well as salt-biscuits supplemented with 5% FPC were evaluated. The resultant product (FPC) was composed (on wet weight) of 4.18% moisture, 68.83% protein content, 0.75% lipid and 25.39% ash and it was more uniform in color and texture. In addition, the pH value was 6.67 and total volatile basic nitrogen (TVB-N), timethylamine nitrogen (TMA-N) and thiobarbituric acid (TBA) values were 7.18… CONTINUE READING

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