Fish Powder Research Articles

Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks

The market for snack foods is currently heading for healthier choices. Extrusion-based snacks made of starch are widespread but less nutrient-dense. Therefore, an effort to produce expanded snacks with higher protein was attempted. However, the physical properties of high protein extrudates are less desirable. Hence, different kind of starches were used in attempt to improve the physical properties of extrudates with high protein from scad fish. The objective of this study was to determine the effect of types and percentages of three starches, namely tapioca, sago and corn (50, 67, 75% db); on the physicochemical properties of extrudates from round scad fish powder (Decaptus madruasi). The formulations were extruded using a single screw extruder with a 3 mm circular die. The feeder and screw speed were maintained at 150 and 50 rpm, respectively. The barrel temperatures for each zone were 80°C (zone 1), 120°C (zone 2), 140°C (zone 3) and 160°C (zone 4). The results of the study revealed that all starch types at 75% increased the expansion ratio of extrudates to 47-56% compared with the inclusion of starches at 50%. All starch types at 75% also decreased the bulk density to 21-24% and hardness to 23-50% as compared to extrudates with the lowest amount of starch. The improvements in the physical properties were more prominent in the addition of tapioca starch. The highest amount of protein was found in extrudates with tapioca starch (20.8 to 30.4%). The sensory analysis and colour indicated similar results for all extrudates. The best formulation for the production of fish snacks was extrudates with 75% tapioca starch and 25% fish powder. The finding of this study is relevant and applicable in the production of high protein extrudates for children or health-conscious consumers, with the usage of tapioca starch to assist better expansion that improves the physical properties

Food Fortification: Role of Fish-Based Derivatives

Fish is recognized as a valuable source of both micro and macronutrients. However, its consumption remains inadequate due to various barriers, such as cost, sensory preferences, and availability. Meanwhile, convenience foods have gained popularity due to their utility, affordability, and accessibility. This review explores the integration of various fish derived products into convenience foods to address inadequate consumption. Given the inherent perishability of fish, converting it into a relatively stable form can help mitigate these problems to some extent. Various fish-derived products, including Fish protein concentrate (FPC) or Fish powder, Fish protein hydrolysate (FPH), Fish oil, and Fish calcium are a few that find potential application in various foods and are examined in this review along with their incorporation levels.

Novel cell spheroid culture method using Medaka dried fish powder

Highly biocompatible microcarriers are culture materials designed to enhance the efficiency of cell spheroid culture. Typically, collagen or specially processed plastic materials serve as these microcarriers. In the context of cultured-cell-based food production, however, both collagen and plastic materials present challenges regarding their cost-effectiveness and edibility. A notable issue with collagen, especially when derived from fish scales, is its low denaturation temperature, making it unsuitable for use with mammalian cells unless cross-linked. To address this issue, our research pivoted towards utilizing dried fish, a rich source of proteins including collagen. For this study, Medaka fish were selected. The fish were dried, ground into fine particles, and then impregnated with ethanol to create dried fish powder (DFP). Its efficacy was then evaluated as a microcarrier in spheroid cultures. The results revealed that DFP supports the adhesion and proliferation of various cell types, including human epidermal cells, human malignant melanoma cells, mouse fibroblasts, mouse endothelial cells and fish fibroblasts. Furthermore, Western blot analysis was used to verify the expression of mitogen-activated protein kinase-related proteins in both human epidermal cells and mouse fibroblasts cultured with DFP. This fish-derived powdered microcarrier offers a cost-effective production method requiring only a few steps. Its affordability and high performance as a carrier position it as a potentially revolutionary material for use in biological research and food production science.

Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh

The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.

Comparative Analysis of Proximate, Calcium, and Iron Content in Fish Powder Derived from Snakehead (Channa striata) and Its By-Product

Comparative Analysis of Proximate, Calcium, and Iron Content in Fish Powder Derived from Snakehead (Channa striata) and Its By-Product

Consistent effect of Nile tilapia (Oreochromis niloticus) fortification in biscuit on nutritional composition, consumer perception and shelf life properties

Fish can be regarded as a promising protein ingredient for food fortification and enrichment. This study aimed to investigate the potential application of Nile tilapia fish as a dietary supplement. Fish powder was fortified in 0 (control), 5, 10 and 15% levels in dry ingredients by replacing wheat flour and other ingredients were kept constant. Then, biscuits were prepared and the proximate composition, physical and texture properties were determined, as well as sensory acceptance. The addition of fish had a statistically significant (p &lt; 0.05) effect on moisture, ash, fat, protein, carbohydrate, total energy, color, water activity, hardness and sensory acceptance. The protein content increased as much as 2.4-4.6 times as more fish was added. Results show that up to 5% fortification level, the biscuits were acceptable with improved functional properties compared to the control. There were significant changes in physical transformation in the biscuits packaged with polyethylene and aluminum foil at 25°C and 35°C, respectively. Fortification of fish powder could be used in the production of high-protein biscuits.

Saltwater Fish Powder for Amelogenesis in Zebrafish Larvae (Danio rerio)

Graphical Abstract Highlight Research 1. The saltwater fish powder is rich in omega3, vitamin D, and calcium which helps tooth amelogenesis. 2. LC50 Toxicity Test was carried out using zebrafish larvae (Danio rerio) with negative control, positive control using 3,4-dichloroanilin, and treatment groups with saltwater fish powder solution in 6 different concentration. 3. No signs of zebrafish embryo mortality or developmental abnormalities on treatment group from the lowest (125μg/ml) nor highest concentration (4000μg/ml). 4. Saltwater fish powder has proven lack of toxicity. Abstract Many nutrients found in saltwater fish are thought to promote amelogenesis in ameloblast cells during tooth development. Although its toxicity is uncertain, saltwater fish powder provided benefits for amelogenesis. Zebrafish embryos have complex metabolic pathways and comprehensive physiological reactions. The LC50 toxicity of saltwater fish powder on zebrafish embryos was investigated in this study. The aim of the of the study is to determine the effect of LC50 toxicity on saltwater fish powder on zebrafish embryos. The experimental research method was a post-test-only control group design, consisting of eight groups, namely the negative control and the internal group using embryo media, the positive control using 3,4-dichloroanillin, and the treatment group 125μg / ml, 250μg / ml, 500μg / ml, 1000μg / ml, 2000μg / ml, and 4000μg / ml using 384 zebrafish embryos. Saltwater fish powder is diluted and observed for 96 hours, controlled every 24 hours. It was found that saltwater fish powder was not toxic because there were no dead zebrafish embryos from various concentrations, negative control, and internal control.

Development of local food products hedonic test of cassava sago lempeng with the addition of fish powder formula

Due to its geographical location, Ternate is vulnerable to natural disasters. In times of crisis, the community requires emergency disaster food. Preferably, this food should be sourced from the local area. Sago plates made from cassava, a staple food in the region, are commonly consumed by the people of Ternate. Substituting food ingredients has the potential to enhance sago plate products. In Ternate, fish is a crucial commodity and is widely consumed by the community, particularly tuna due to its high protein and omega-3 content. The objective of this study is to develop a food product wherein yellowfin tuna is used as a substitute for sago plate sigkong. The research is an intervention/experimental study that employs three formulas- F1, F2, and F3- with F1, F2, and F3 containing 10%, 15%, and 20% yellowfin tuna powder, respectively. A hedonic test was conducted to assess the favorability level of the three formulas. The test results indicated that F1, F2, and F3 were “slightly liked to liked,” with a score of 6 to 7 in terms of appearance, color, aroma, texture, and taste. The study’s conclusion is that the F3 formula, containing 20% yellowfin tuna powder, is the most preferred.

Nutrient composition of dried marine small fish in Bangladesh and their potential to address hidden hunger

This study investigates the nutrient composition of fish powder intended for direct consumption, sourced from seven small fish species indigenous to the Bay of Bengal, Bangladesh. Locally known as chapila, chewa, faissa, ichre, loittya, mola, and olua, these fish were collected, dried to a moisture content consistent with local practices, pulverized, and subjected to analysis for proximate composition, mineral content, vitamin levels, heavy metal presence, and fatty acid profile. While the dried fish samples exhibited high nutritional quality, significant variations were observed among species for each nutrient analyzed. Consequently, no single species emerged as superior when considering all nutritional factors collectively. However, consuming 10 g of dried small fish powder sourced from the analyzed species could potentially fulfill 100% of the recommended nutrient intake (RNI) for protein, calcium, selenium, and vitamin B12 among children aged 6–23 months. Moreover, its serves as a significant source of these nutrients for pregnant or lactating women. Importantly, this intake level does not pose any risk associated with mercury or cadmium content. These findings hold promise as a valuable addition to the national food composition table, offering insights into the utilization of dried small fish from marine sources as a potent tool in the fight against malnutrition.

Unlocking critical nutritional potential: A comprehensive analysis of small indigenous fishes in Bangladesh and the development of ready-to-use fish products as balanced food

The study aimed to develop fish powder as a promising dietary supplement to combat inadequate nutrition. To achieve this goal, the study assessed the nutritional aspects, including proximate composition, mineral content, amino acid profile, and fatty acid profile, as well as the microbiological quality and heavy metal contents, of six small indigenous fish species. The protein content ranged from 57.73 % to 65.26 %, with G. chapra exhibiting the highest protein content (p < 0.001). In all fish powders, the mineral composition was found in the following order: Na > P > Ca > K> Mg > Fe > Mn > Zn. The results revealed significantly elevated levels of total essential amino acids in A. mola (227.20 mg/g, p < 0.001). The PUFA/SFA ratio (> 0.45) and ω-6/ω-3 fatty acids ratio (< 4.00) were generally optimal. The quality and safety of the fish products for human consumption were confirmed, as both the total colony count and heavy metal concentrations remained below the recommended threshold. All ready-to-use fish products, except A. mola, meet over 20 % of the daily nutritional needs for PLW, infants, and adults. Hence, these findings advocate the utilization of the studied fish species as a dietary supplement to address malnutrition.

Dried fish-filled rice ball: A new ready-to-eat product, consumer preferences and nutritional aspects

Due to time constraints, demands for ready-to-eat products are skyrocketing. A traditional Bangladeshi meal such as rice and fish is often found troublesome to be eaten in workplaces while taking excessive preparation time. With this in mind, a nutritious value-added product, namely, rice ball filled with mixed dried small indigenous species (SIS) fish powder was developed in the laboratory. Eight separate compositions of the product were prepared by combining two types of cooked rice, and mixed dried fish stuffing consisting of Amblypharyngodon mola, Puntius sophore and Corica soborna. Four categories of panelists scored the prepared products on the basis of the attributes and overall likings. Statistical tests proved the ball prepared from non-gruelled rice and oven dried fish powder (RB6) to be the preferred one while the products varied in odor, mouthfeel, taste and texture. The study revealed that plain rice now contained more protein (4.73 ± 0.20 % to 7.82 ± 0.15 %) and lipid (1.44 ± 0.20 % to 3.73 ± 0.07 %) due to the addition of dry fish powder. Taking the quality and microbial parameters as well as the trace element level into consideration, the developed product showed negligible quality compromisation while pH was nearly neutral. The present study suggests that dried fish-filled rice ball could be a viable commercial product with high nutritional and quality attributes.

Dietary snakehead fish powder alleviates renal injury by suppressing oxidative stress in rat gentamicin-induced

Nephrotoxicity or renal injury is triggered due to the accumulation of drug levels in the kidneys causing oxidative stress. Albumin and omega-3 are known to repair and protect against tissue damage by free radicals due to oxidative stress. Snakehead fish (Channa striata) is a natural resource that is rich in albumin and omega-3. This study aimed to determine the nephroprotective activity of snakehead fish powder (SFP) in Wistar rats induced by gentamicin. This study used thirty male rats divided into six groups. Test animals were divided into normal control (not treated); positive control (omega-3 270 mg/ kg of rat); negative control (CMC Na 0.25%); dose I (350 mg/kg SFP); dose II (700 mg/ kg SFP) and dose III (1400 mg/kg SFP). All groups were induced with 100 mg/kg gentamicin intraperitoneally except for normal control. The treatment was carried out for 14 days. Rats fasted for 24 hrs after the treatment on the last day. The blood test animals were taken to measure creatinine, urea and albumin levels, then sacrificed, and their kidneys were taken for analysis of malondialdehyde (MDA) and glutathione (GSH) levels. The data obtained were statistically tested using the one-way ANOVA method and continued with post hoc LSD. The results showed the effect of SFP on the decrease in creatinine, urea, MDA, and GSH levels starting from the smallest dose of 350 mg/kg significantly compared with the negative control in gentamicin-induced Wistar rats. A higher dose of SFP can provide better nephroprotective activity. In conclusion, SFP has nephroprotective activity by suppressing oxidative stress in Wistar rats.

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder.

This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study's limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research.

Effect of Fish-Based Diet on Malnourished Children: A Systematic Review.

Malnutrition in children is mainly caused by the lack of protein and fat intake which harms their ability to grow and survive. Accurate data on the benefits of fish-based foods on the nutritional status of children is limited. The present systematic review aimed to provide an overview of published articles on the nutritional value of fish-based foods for children. A systematic review was performed during 2000-2021 by searching Science Direct, Cochrane Library, PubMed, ProQuest, and Wiley Online Library databases. The full text of selected articles in English was screened based on the inclusion and exclusion criteria. Included articles were all experimental studies (randomized control trial, quasi-randomized trial) or mixed methods studies involving malnourished children. The study was reported under the preferred reporting items for systematic reviews and meta-analyses guidelines. The risk of bias was assessed using the Cochrane tool. A total of 330,859 articles were screened, out of which eight articles were included in the systematic review. Interventions included fish-based foods and beverages such as wafer bars, Jemawut-tuna cookies, Amizate in chocolate drink, dried fish powder, flaxseed oil supplemented with fish oil capsules, and porridge fortified with fish powder. Primary or secondary outcomes were the determination of zinc level, height growth, erythrocyte n-3 polyunsaturated fatty acid content, safety and acceptability, intestinal integrity, and cognitive development. The results showed that dried fish powder produced the most significant effect on body weight. The consumption of dried fish powder had positive effects on the recovery of malnourished children.

Nanoscale Stolephorus sp. powder fabrication using high-energy milling for bioactive materials in dentistry.

The application of natural products in dentistry has been widely explored. Anchovy (Stolephorus in Latin) has been examined for its bioactive content (calcium, phosphorus and fluoride) as an agent for bone stimulation and tooth development, topical fluoridation and pulp capping. Ball milling has been used to prepare calcium oxide nanoparticles from snakehead fish bone. The aim of the study was to reduce the particle size of Stolephorus sp. powder to the nanoscale using high-energy ball milling for 8, 12 and 24 h, and to analyze the optimal milling time by comparing the powder characteristics. The Stolephorus sp. were oven-dried at 50°C for 6 h, after which the entire fish were crushed into powder. The fish powder was produced by blending the material for 5 min and passing it through a 200-mesh sieve. The remaining dried fish was blended again for 5 min until it passed through the sieve. The top-down approach to the particle size reduction was performed using high-energy milling at 3 distinct time points (8, 12 and 24 h). The characteristics of the powder were evaluated using a particle size analyzer, a Fourier-transform infrared spectrometer (FTIR) and scanning electron microscopy-energy dispersive spectroscopy (SEM-EDS). The Stolephorus sp. powder contained 64.50% protein, 7,420 mg/kg sodium, 28,912 mg/kg calcium, and 1,924 mg/kg magnesium. The high-energy milling process resulted in a reduction of the particle size from the microscale to the nanoscale. The analysis of the average particle size and polydispersity index indicated that 24 h of milling showed the most optimal results. Furthermore, the functional groups exhibited no significant alteration at 3 milling times (p ≥ 0.05, FTIR analysis). The high-energy milling method has the potential to reduce the particle size of Stolephorus sp. powder to the nanoscale at the 8- and 24-h milling periods. The powder resulting from the 24-h milling process had a size of 789.3 ±170.7 nm, smooth size distribution, good size uniformity, a polydispersity index of 0.763, no significant change in organic and inorganic compound content, and a calcium/phosphorus ratio that was the closest to that of hydroxyapatite (HAp).

24R005A and 24R005B: Novel radical scavengers of DPPH obtained from Streptomyces sp. cultured in a fish powder medium.

We have successfully isolated two novel compounds, 24R005A (1, C13H14O4) and 24R005B (2, C13H13ClO4), from Streptomyces sp. 24R005, using fish (anchovy) powder as a medium. In this study, we evaluated the use of fish (anchovy) powder as a fermentation material for producing bioactive compounds. Spectroscopic analyses revealed that the two compounds share a common skeletal structure. However, each compound contains unique branched side chains. Furthermore, compounds 1 and 2 exhibit moderate radical-scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH), with ED50 values of 200 and 130 μM, respectively.

Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

Anchovies (Stolephorus indicus) are abundant in both macro and micronutrients, including protein, carbohydrates, fat, and calcium. Their rich nutritive value has led to numerous applications in the food industry, particularly in fortifying food products for vulnerable groups. Proximate analysis is indispensable in the food industry for product development and quality control. The objectives of this study were to assess the proximate composition and functional properties of anchovy powder obtained through oven drying and foam mat drying. The characterization of anchovy powder encompassed functional properties, such as water solubility index, water absorption capacity, and physical parameters like colour and bulk density, as well as proximate chemical parameters. The results demonstrated that the protein content of anchovy powder obtained through oven drying was significantly higher than that from foam mat drying (p&lt;0.05). The primary component of fish powders was protein (71.43±0.14%), followed by lipids (4.45±0.06%), ash (14.59±0.09%), moisture (8.55±0.01%), and carbohydrates (1.00±0.01%). Nevertheless, increasing the quantity of foaming agent did not enhance the solubility or water absorption capacity of the anchovy powder, despite the concurrent increase in its protein content.

PENERAPAN PRINSIP-PRINSIP GREEN EKONOMI BAGI USAHA TANI BERKELANJUTAN

Puosu Jaya Village is located in Konda Sub District, South Konawe Regency, Southeast Sulawesi Province with the majority of the villagers working as farmer. Due to intensive farming, the village has experienced declining in soil fertility. Over the years, this problem has resulted in low productivity. Low productivity is also faced by fish farmers due to high price of fish feed. To help farmers dealing with the problem Community Empowerment by Students or PMM program aims to impove farmers' knowledge and skills on organic farming through training and innovation. The program included training on organic farming, composting and liquid organic fertilizer, organic fish feed, and silk worm (Tubifex sp.) for fish fry feed. Composting and green pesticide were produce using biomass in surrounding area and manure, while fish feed was prepared using tofu pulp and fish powder. All ingredients were cheap and available locally.&#x0D; The implementation of activities is focused on the demonstration plot location in Hamlet I, Puosu Jaya Village. Methods for implementing activities include demonstrations of organic cultivation, training in making fertilizers, pesticides and organic feed as well as training in cultivating silk worms as the main food for catfish seeds. The target group is the people of Puosu Jaya Village who work as farmers and fish cultivators. The results obtained were (1) the production of demonstration plots for organic plants, catfish cultivation and silk worm cultivation (2) facilitated efforts to increase community knowledge and skills in cultivating food crops using organic fertilizers and vegetable pesticides.

The Effect of Different Ratios of Internal Organs, Dried Artemia and Frozen Artemia on the Growth Rates of Common Carp Fish

A total of 140 fish with an average weight of 35±2 grams were used and reared for a period of 70 days. The fish were randomly distributed into seven treatments, which included the addition of dried Artemia to the second, third, and fourth treatments at a ratio of 50% of fishmeal. The internal organs powder of the fish was added to the third and fourth treatments at a ratio of 25% and 50% of fishmeal respectively. Frozen Artemia was added to the fifth, sixth, and seventh treatments at a ratio of 50% of fishmeal, and the internal organs powder of the fish was added to the sixth and seventh treatments at a ratio of 25% and 50% of fishmeal respectively. The results showed that the arithmetic mean of the sixth treatment was superior to all other treatments, reaching 82.80 grams/fish. This treatment included the addition of 50% frozen Artemia, 25% fish powder, and 25% internal organs powder. Furthermore, the results showed that the lowest weight gain rate for the fish was in the fourth treatment (51.40 grams/fish), which included the addition of 50% dried Artemia and 50% internal organs powder to the common carp fish feed. In conclusion, the addition of frozen Artemia at a ratio of 50% of fishmeal, enhanced with 25% internal organs powder, was found to be the best among the treatments in terms of growth criteria.

Fatty Acid Profile of Snakehead (Channa striata) and Its By-Product by GC-MS

The increasing demand for sustainable and high-quality food sources has led to a growing interest in exploring alternative protein options. Fish-derived products, known for their nutritional value, unique flavor profiles, and potential health benefits, have gained significant attention. Among these, snakehead (Channa striata) and its by-products have emerged as promising resources for various food applications, including fish powder production. Fish powder holds immense potential in the food industry as a versatile ingredient, capable of enhancing nutritional content while minimizing waste. This research focuses on investigating the fatty acid composition and volatile compounds present in snakehead fish powder and its by-products. The study employs a combination of analytical techniques, namely gas chromatography-mass spectrometry (GC-MS) and lipid extraction methods, to identify and quantify fatty acids and volatile compounds in the fish powder samples, providing a comprehensive chemical profile. The data reveals variations in the fatty acid composition among different components of the snakehead powder samples, influenced by the fish's feeding habits. The presence of essential fatty acids, including omega-3 and omega-6, highlights the potential health benefits of consuming snakehead powder. Moreover, the identification of odd chain saturated fatty acids (OCS-FAs) in the samples indicates their potential contribution to human health. Notably, snakehead powder contains docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which have reported preventive effects on human coronary artery disease. In conclusion, snakehead powder is a valuable source of protein and essential fatty acids, with potential implications for human health. The study emphasizes the significance of incorporating polyunsaturated fatty acids (PUFAs) into the human diet, potentially through fish powder consumption. Overall, the findings highlight the potential benefits of snakehead meat, head, skin, and bone, encouraging the development of functional food products and their potential use in preventing stunting.