Abstract
Storage study was conducted on dried fish patties from the mixture of several comminuted fish species (rockfish, Pacific cod, ling cod and Pacific herring) with structured vegetable protein, modified tapioca starch, sodium chloride and/or sodium sorbate and antioxidants. Moisture, pH, total volatile nitrogen (TVN), thiobarbituric test (TBA), total pour plate counts, and yeast and mold counts were conducted monthly during four months storage period at 25°C. Slight variations in the values of these tests indicated the stability of this product. Proximate analysis, amino acid profile and protein efficiency ratio (PER) in the dried patties indicated the nutritional quality of the product. A brief economic study indicated good feasibility of the dried patties in the market.
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