Preparation and Evaluation of Novel Nutritious Fish Snacks Using Sand Smelt (Atherina boyeri) Fish

Abstract

The present work was designed to highlight recipes of snacks using sand smelt fish ( Atherina boyeri ) in baked and pre-cooked baked fish snack products. The results showed improvement the chemical components with increasing the percentage of added minced fish. The results of all minerals in baked samples as compared with pre-cooked baked ones. The TBAS’s and TVB-N’s values increased by extending the storage time and the percentage of added minced fish. The total bacteria, yeast and molds count in samples showed limit activity and extending with increasing the storage period. The bio-evaluation indicated that the food intake, protein consumed, true digestibility, net protein utilization were the highest in pre-cooked baked snacks contained 30% fish meat. The protein efficiency ratio and the corrected protein efficiency ratio were higher in casein diet followed by both of pre-cooked baked and baked control samples then baked snack sample contained20% smelt sand meat, respectively. The biological values were 97.09%, 93.66% and 92.89% in S30, B30 and casein groups, respectively. Whereas, these values ranged from 75.99% to 88.05% in the rest samples.