Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics.

Abstract

The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential nutrients. Conversely, bread is a food accessible to different social classes but is deficient in protein, minerals, and fatty acids. Thus, this study aimed to develop bread products based on the addition of flour from Red-tailed Brycon (Brycon cephalus) processing residue and then evaluate the chemical and sensory qualities of the products. In relation to a standard bread formulation without fish flour, the addition of fish flour to bread formulations resulted in products with not only higher contents of protein, essential fatty acids, and minerals, especially calcium and phosphorus, but also lower contents of carbohydrates. The breads with fish flour received sensory acceptance better than or as good as that of a bread formulation without fish flour. Hence, the addition of fish processing residue to breads is a way to provide essential nutrients to the population through a well-accepted, accessible, and low-cost product.