Preparation of Ice Cream and Biscuit from Fish Protein Concentrate and Chemical, Microbial, Sensory Evaluation Review on these Products

Naereh Besharati

Mirza Kochakkhan Higher Education Center Office, Rasht, Guilan Province, 41635-3836, Iran

E-mail: naerehb@yahoo.com

Abstract

A large part of the world’s population feed by cereal grains which do not have enough high quality protein to prevent protein malnutrition. FPC (Fish Protein Concentrate) for human consumption is a relatively new product to be used to supplement diets of population suffering from protein, malnutrition. Recently FPC is used as a food additive under prescribed conditions.

Severe necessity to enrich food materials with protein with high biological value is important in the world. As we know, plant protein sources are weak in some essential amino acids.

Fish protein concentrate is a kind of material which has no smell and flavor. When we add some controlled FPC to the food of people whom are weak in protein in their bodies, it makes a balance between amino acids and plant protein.

It provides necessary mineral element such as calcium and phosphorous. We can use it in different kinds of soup, candies, biscuits, crackers, drink, sausage and many other kind of food. FPC was found to be useful in treating patients with kwashiorkor and other forms of protein-calorie malnutrition because it is readily available, keeps well and non-toxic. In this project we tried to prepare fish concentrate and use it in ice cream instead of milk. This study was undertaken to investigate the effect of increasing levels of FPC in ice cream and biscuit.

These product scored by sensorial panel for flavor. Color, odor and overall acceptability chemical and microbial analysis were performed. FPC could be valuable for increasing the protein content.

Materials and Methods

Methods of FPC preparation

1^st International Congress of Seafood Technology

18-21 May 2008, turkey