جستجوی مقالات مرتبط با کلیدواژه "cultured fish" در نشریات گروه "صنایع غذایی"

The present study aimed to prepare powder from silver carp fish bone applying alkaline method and investigate its nutritional, sensory, and microbial characteristics. In this research, calcium carbonate was used as a control. The amounts of protein (18.51%), fat (5.11%), moisture (5.58%) and ash (70.82%) were determined in the fish bone powder. The efficiency of powder preparation was determined to be 66.98%. Unlike fish bone powder, the mineral elements silicon, aluminum, barium, and chromium were not observed in the control sample. Phosphorus in bone powder (81580 mg/kg) was more than the control (310 mg/kg) (P<0.05). However, calcium in the experimental treatment was lower (325000 mg/kg) compared to the control (388000 mg/kg) (P<0.05). In terms of overall acceptance and color no significant difference was observed between experimental and control treatments (P<0.05). Among saturated fatty acids, monounsaturated and polyunsaturated fatty acids, respectively, palmitic acid (22.73%), elaidic acid (43.74%) and linoleic acid (7.35%) had the highest amounts in bone powder. Also, the total amount of essential amino acids including threonine, valine, lysine, isoleucine, methionine, histidine, and phenylalanine was 218.29%. The no microorganisms such as fungi, Escherichia coli, and Salmonella in the treatments were observed. Since bone powder can be produced in large quantities from different types of fish and is rich in nutritional compounds, it is suggested to the food industry for enriching food products.