Fish Powder Research Articles

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production. This research aimed to lessen these losses through the use of fish powder and to enhance the nutrients in people’s diets. In order to prepare fine fish powder, a dried fish paste was milled and sieved. Proximate analysis, mineral content, and physical and microbiological qualities were determined using standard analytical procedures. The protein content of Tilapia and Silver Carp fish powder was 63.63 g/100 g and 73.58 g/100 g, respectively. An appreciable amount of potassium, calcium, magnesium, phosphorus, iron, and zinc was also found in Tilapia and Silver Carp fish powder. The powder also holds an angle of repose of 29.4° and 26.7°, which assures a good flow property. Both Tilapia and Silver Carp fish powder have shown a near neutral pH value (6.40 and 6.32). The hedonic rating scale was used to assess the acceptability of fish powder-fortified cakes. The results showed that the cake fortified with Silver Carp fish powder outperforms the control and Tilapia fish powder sample in terms of taste, flavour, colour, texture, and overall acceptance, while the panellists also preferred the Tilapia fish powder sample. As a result of this research, a high-quality nutritious fish powder from Tilapia and Silver Carp can be prepared and adopted as a food fortifier.

Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.

Fish (Engraulis encrasicolus) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated with spray drying were stored at room temperature (24 ± 1°C) in order to determine the oxidative deterioration for 12weeks. The highest microencapsulation efficiency was observed in the S3 (60.17%) as compared with other groups. Although the changes in free fatty acid (FFA) values were defined between 6.04 and 9.29% at the end of the storage period, the lowest FFA value was found in S2 samples (p < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24meq O2/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93meq O2/kg) and S1 samples were observed (p < 0.05). The rapid increase in the thiobarbituric acid (TBA) value of fish powders was delayed by microencapsulation technique fabricated with spray drying. The use of sage essential oils within this combination effectively retarded the oxidation in fish oil powders at ambient storage, indicating cost-effective for the food industry. Therefore, encapsulation of fish oils with sage oil using the spray drying technique has improved oxidation stability of fish oil and can be used for food applications.

Preparation and quality characterization of marine small pelagic fish powder: A novel ready-to-use nutritious food product for vulnerable populations

Globally, the nutritionally enriched fish powder is gaining attention for the fabrication of functional or value-added foods that could contribute to reducing malnutrition. Therefore, fish powders prepared from whole, gutted, and muscle of anchovy (Coilia dussumieri) and sardine (Sardinella fimbriata) and their proximate composition, concentrations of minerals, fatty acids, amino acids, and percentage of recommended nutrient intake (RNI) was evaluated. The results showed that the fish powders had significant different (p < 0.05) nutritional compositions. The major component of fish powders was protein (53.52±0.42–72.55±0.49%), followed by lipids (6.42±0.06–12.24±0.1%), ash (8 ± 0.06–14.31±0.07%), moisture (6.63.52±0.09–10.32±0.09%) and carbohydrates (4.43±0.06–9.19±0.07%). Minerals were analysed in the following order in all fish powders: Ca>P>K>Na>Mg, Fe>Zn>Mn>Cu>Cr>Se>Co and As>Ni>V>Pb>Cd. Na/K was <1, and the concentrations of heavy metals were below the tolerable limit set by FAO/WHO. The concentration of EPA+DHA was 556.63–1,303.69 mg/100 g, PUFA/SFA was 0.51–0.73, and n-6/n-3 fatty acids were 0.25–0.28. The concentration of essential amino acids was 12.54±0.02–23.16±0.01 mg/g. The RNI (2.05–98.89%) value showed that the fish powders developed are outstanding nutrient-rich foods. Finally, the study suggests that consuming the developed fish powder could considerably lower the prevalence of macro- and micro-nutrient deficiencies in vulnerable groups worldwide.

Calsium Supplementation with Rasbora sp. to Prevent Loss of Bone Mineral Density during Gonadotropin-releasing hormone Agonis Long-term Treatment

Background. Gonadotropin-releasing hormone (GnRH) agonist widely used to induce hypoestrogenic climate overcoming any benign gynecologic abnormalities such as endometriosis, adenomyosis, or various cause of abnormal uterine bleeding. Hypoestrogenic cause some of adverse effect mainly loss of bone mineral density (BMD). Suplementation of calcium improve loss in BMD, hence prevent development of osteoporosis. Certain area of Indonesia shows specific biodiversity, for example South Borneo has its wetland biodiversity in swamp and river. Processed food from fishery like Rasbora sp. (locally called Seluang fish) is local favourite due to access and economical reason.&#x0D; Method. Studies included 24 reproductive age (15-49 years old) female on agonist GnRH leuprolide acetate 11,25 mcg regimen given subcutaneously. Measurement of bone mineral density was done twice within 3 months apart, before and after first agonist GnRH treatment. During observation, subject was divided to one of three daily supplementation belows, placebo containing saccharum lactis, grinded powder of 500 mg of calcium, or grinded powder of dried Rasbora sp containing 500 mg of calcium. Measurement pre- and post- supplementation was count using bone quality index with Osteosys of Sonost 3000.&#x0D; Result. Placebo supplementation group in GnRH agonist has bone mineral density loss of -22,7201 greater than 500 mg grinded powder of lactate calcium dan grinded powder of rasbora sp, respectively -4,4570 and -3,3634 after 3 months of trial. Homogeneity test shown p=0.031 level of significancy and ANOVA resulted a significant difference from three classes. Post Hoc resulted calcium lactate supplementation 18,26 + 3,20 greater (p = 0.001) and grinded powder of Seluang 19,36 + 3,20 greater (p = 0.000). Both form of calcium lactate and fish powder supplementation have no significant differences.&#x0D; Conclusion. Calcium supplementation in both of calcium lactate powder and natural resources help maintaining bone mineral density during GnRH agonist treatment. Seluang fish (Rasbora sp.), abundantly found along Indonesia people especially in South Borneo, has similar potency with pharmaceutical calcium lactate product in same weight. Fishery product, has beneficial trace element for bodies, 84 mg of calcium (Ca), 6,81 % of magnesium (Mg), 13,4 mg of iron (Fe), dan 3.97 % of zinc (Zn).&#x0D; Keyword: Bone mineral density, Calcium supplementation, Agonist GnRH, Rasbora Sp.

The Efficacy of Fish as an Early Complementary Food on the Linear Growth of Infants Aged 6-7 Months: A Randomised Controlled Trial.

Fish is a good animal-source protein for growth and development. The main objective of the study was to assess the efficacy of fish during the early complementary feeding period on infants’ linear growth in the Samfya district of the Luapula Province of Zambia in 6 months randomised controlled trial. The study was conducted from April 2019 to January 2020. Infants aged 6–7 months (N = 238) were assigned to either the intervention (treatment) group or control (placebo) group to receive fish powder or sorghum powder, respectively. Participants were followed on a weekly basis to distribute the powder and record compliance/usage and any morbidities. Anthropometric measurements were taken monthly. A linear mixed-effects model showed that fish powder improved linear growth among infants over all the 6 months of the intervention period. The fish powder increased length-for-age z scores by 1.26 (95% CI: 0.94–1.57) and weight-for-age z score by 0.95 (95% CI 0.6–1.23). The addition of fish powder to the infant’s usual food during the early complementary feeding improves the infant’s linear growth outcome.

Development and nutritional index of ready to use fish products (RUFPs) from small fish species: Future superfoods for consumers

The study was designed to develop and evaluate the proximate composition, minerals, amino acids, and fatty acids of ready-to-use fish products (RUFPs)/fish powders from three small freshwater fish species, namely chapila (Gudusia chapra), kachki (Corica soborna), and tit punti (Puntius ticto). In addition, the percentage of recommended nutrient intake (RNI) was investigated for adults, infants, and pregnant and lactating women (PLW). Each small fish species except kachki was divided into three groups, namely whole, gutted, and muscle, for powder preparation and nutritional analysis. The whole fish produced the most powder (11.25–13.65%) followed by gutted fish (7.76–10.15%) and muscle (5.35–7.04%). The highest protein concentration (%) was in the RUFPs developed from muscle (62.15–69.61) followed by gutted (55.63–65.28) and whole fish (48.81–53.6). The macro-minerals were detected in the following order: Ca>P>K>Na>Mg, and all ultra-trace mineral values were below the established tolerable limits. The whole fish powders had the most total essential amino acids (1.19–4.6 µg/mg) and EPA + DHA (302.24–684.27 mg/100 g). Furthermore, RUFPs would contribute > 30% of RNI for consumers, especially calcium and selenium. Therefore, fish powder could represent a potential nutrient-rich supplement for vulnerable populations to combat hidden hunger.

Proximate composition and sensory evaluation of extruded snacks enriched with fish flour and shrimp head exudate during storage conditions

An experiment was conducted to utilize the fish powder made from low-value fish and shrimp exudate to enhance the protein content and flavor of the extruded product. The nutritious extruded ready-to-eat (RTE) snack was developed using fish powder (0%, 2.5%, 5%, and 7.5%), shrimp head exudate (0.25%, 0.5%, 0.75%, and 1%) and cereal flour such as cornflour and rice flour. The fish powder, shrimp head exudate, and cereal mixture were extruded using the extrusion cooking method to a moisture content of 10% with screw speed 350 rpm, sectional barrel temperature of 60 and 120°C and 2 mm diameter of the die. A total of 8 extruded products were analyzed to optimize the incorporation rate for extruded products. The resulting extruded product was analyzed for nutritional and organoleptic characteristics. Among the extruded products, extruded products incorporated with 2.5% fish protein and 0.75% shrimp head exudate had physical characteristics and sensory scores individually. Hence, these concentrations individually can be used for the preparation of extruded snacks with increased protein content and flavor. Among the optimization of incorporation rates, these concentrations were used for the preparation of extruded snacks in combination as treatments for storage studies. (T1-FP0%, T2-FP2.5% T3-FP2.5% + 0.75% SHE). Novelty impact statement Fish powder prepared from the low-value fish was used for protein enhancement in the extruded snack product. Shrimp head exudate, made from shrimp head waste, was used to enhance the flavor. Optimization of the incorporation rate of fish powder and shrimp head exudate into the extruded product. Analysis of the proximate composition, and sensory parameters of the extruded product.

Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder

Evaluation of quality and chemical spoilage indicators of biological silage produced from chicken waste and its comparison with meat powder, blood powder and kilka fish powder

Proximate Analysis of Bycatch Fish and Probiotics Treatments towards the Good Aquaculture Practices

Bycatch small pelagic fish during the fishing season can be oversupplied so that its price goes down. The study aims to analyze the proximate of local fish powder from the by-catch and probiotics of Probio_FM in the fish feed in Bangka Belitung. The method was the data compared with the Indonesian National Standard, SNI 01-2715-1996/Rev: 92 about the raw material of animal feed as fish powder and fish feed with six different treatments. The study found that the bycatch or trash from small pelagic fish could be used as a fish powder or fish feed. The proximate analysis on fish powder and fish feed with probiotics Probio_FM included as the quality of SNI. Crude protein values from 25.75% until 66.96% that was above SNI standard I (1.5%), II (2.5%), and III (3.0%) could be followed up into an economical business. Fermented activity from Probio_FM could degrade the protein and other components proximate such as ash content, crude protein, crude fat, crude fiber, calcium, Phosphor, and NaCl. The amino acids from protein were getting simpler and easier being absorbed by fish in culture or livestock farms. Probio_FM was assumed to degrade the protein value and other components proximate due to the utilization of nitrogen and ammonia derived from the process fish protein hydrolyzation of probiotic bacteria. The production of local feed should be implemented to reach feed security and very important to be developed into a community business. Proximate analysis of bycatch could support sustainable good aquaculture practices in the future.

Effect of foam‐mat drying on kinetics and physical properties of Japanese threadfin bream ( Nemipterus japonicus ) powder

Japanese threadfin bream (Nemipterus japonicus) minced meat foams added with methyl cellulose (MC) at a concentration of 0.5, 1.0 and 1.5% w/w with foam thickness of 0.5 mm were subjected to foam-mat drying (FMD) at two drying temperatures (70 and 80 °C). The objective of this study was to investigate the drying kinetics of the minced fish meat foams at different drying temperatures and MC concentrations. The effect of FMD conditions on the physical properties of powdered samples were also investigated. The drying data were fitted to a selected thin-layer drying models based on moisture ratio (MR). The Page model was found to be the best model (R2 = 0.9930, χ2 = 0.0005 and RMSE = 0.0202) to describe the drying curves of threadfin bream foams. The L*, a*, b* and whiteness values of FMD fish powder were significantly affected by all the factors including the interaction (p < 0.05). An increase in particle size from 116.22 to 131.80 μm was observed as the drying temperature and MC concentration increased. The powder showed good - fair flowability and are within the acceptable range. Both drying temperatures yielded fish powder with satisfactory physical characteristics.

Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.

The Quality of Yellow Fin Tuna Powder (Thunnus Albacores) as a Natural Flavoring Alternative

Flavoring is already commonly used by the community, but on the market, flavoring generally contains monosodium glutamate (MSG). Alternative processed yellow fin tuna (Thunnus albacores) into natural flavoring fish powder without MSG becomes interesting and very useful for reducing MSG intake in the people of North Maluku. This type of research is experimental research conducted in September - November 2018 in the SIG Laboratory, Bogor for chemical quality testing (sodium, water, protein, and total fat) and Food Organizing Laboratory for Nutrition Department of Health Ministry of Ternate for making fish powder and organoleptic quality tests (color, texture, aroma, and taste). Chemical test results obtained sodium content of 3204.79 mg / 100 g of sample, moisture content of 6.08%, protein of 48.76%, and total fat of 3.28%; and the organoleptic test results obtained a mean ± SD of the color aspect of 4.0 ± 0.7, texture of 3.5 ± 0.9, aroma of 4.1 ± 0.8, and taste of 3.7 ± 1, 0. It was concluded that the heating process (roasted and oven-dried) affected the chemical quality of yellow fin tuna powder, and obtained sodium 3204.79 mg / 100 g, Water content 6.08%, protein content 48.76%, and total fat 3.28%; and in terms of organoleptics, the average panelist likes color and aroma, while aspects of taste and texture are only part of the panelists who say they like.

Investigation for Endemic Bacteria in the Intestine of Common Carp (Cyprinus Carpio L.) Feeding on Various Formulated Powders Fortified Diets

The study was conducted in Fish Laboratory / College of Agriculture / University of Tikrit with theaim of investigating the effect of adding powders prepared from chicken meat and fish waste (mixedand carp) and added to diets on the performance of common carp Cyprinus carpio L. and the endemicbacteria in its intestine. 70 cuffs were used with an initial weight of 240 ± 1.60 g / fish and distributedrandomly into 7 treatments (diets) at the rate of two repetitions for each treatment (5 fish per repeater)in 14 glass basins with dimensions of 30 x 40 x 30 cm. 7 experimental diets were prepared close toeach other in protein and energy content. The parameters T1 included the commercial powder, T2 thepowder prepared from raw chicken waste, T3 raw mixed fish waste powder, T4 common carp fishwaste powder, T5 the chicken meat powder fortified with 1% lactic acid. , T6 fish powder mixed withlactic acid by 1%, T7 fish powder of common carp with lactic acid by 1%, the results of the statisticalanalysis showed a significant superiority (P≤0.05) for the parameters T5 and T7 in the percentage ofprotein and no significant differences in the percentage of fat were recorded for the treatments. T3, T4,T6 and T7, the treatment T4 recorded the highest percentage of humidity. The treatments T2, T3 and T5recorded the highest rates of protein percentage in fish bodies after the end of the experiment, and therewere no significant differences for the percentage of fat in fish bodies for the treatments T1, T2 and T4and it reached (4.20, 4.20 and 4.12%), respectively. Several bacterial strains colonized in fish gut wereisolated: 10 S.aureus isolates, 12 Aeromonas hydrophilia, 5 Aeromonas S isolates, 8 E.oli bacteria, 3Pseudomonas bacteria, 5 Bacillus isolates, 7 isolates. Flavobacterium isolates.

NURSERY REARING OF INDUCED BRED OMPOK PABO LARVAE

nduced bred Ompok pabo larvae were reared in double filtered pond water in a nursery rearing unit comprising an overhead tank, flow through system, water showers and rearing earthen tub. The food of the larvae form 4th day boiled chicken egg filtered zooplankton, from 9th day was primarily chopped earthworms and mixture of rice polish and mustered oil cake and from 19th day, earthworms and dry fish powder. In 60 days the larvae attained the lengthy and weight of 8.5 cm (TL) and 2.75 g respectively with 50% survival. Key words: Nursery rearing, Ompok pabo larvae, growth, Assam.

Design and development of resistance heating apparatus‐cum‐solar drying system for enhancing fish drying rate

AbstractResistance heating is unique to thermic food manufacturing applications, particularly getting popularity across the food sector. Here, a prototype ohmic heating device over a capability of 6.25 kg/hr has been developed to process fish. The developed device was used combined with PID‐controlled solar dryer, and the parameters have been optimized by using central composite rotatable design and artificial neural network (ANN). During the processing of hybrid drying (ohmic heating with solar drying), the selected input variables were voltage (160–200 V), salt concentration (0–2%), solar drying temperature (40–72°C), and loading density (109–190 g) to improve the drying rate (drying time, overall temperature, and final moisture content). The designed ohmic heater reduced the moisture in fish muscles from 348.5% (db) to 260.91% at the first stage of drying under optimum conditions (180 V ohmic voltage and 1% salt concentration) in the time interval of 165–300 s for all experiments, followed by final moisture content, which was reduced to 12.66% (db), and the overall drying rate was improved to 2.73 g/min at the second stage of solar drying during optimum conditions (72°C temperature and 0.672 cm2 load density). The R2 (determination coefficient 0.96–0.94) values, SSE (sum of square error values 0.15–025) values, and MSE (mean square values 1–8.7) were more significant for RSM than ANN. This developed resistance heating apparatus for enhancing fish drying rate and also reduced post‐harvest losses, and it is considered to be a good technology for drying the fish and making a fish powder that can be further used for value‐added product.Practical ApplicationsThe fish comes readily digestible; on the other hand, extremely spoilable accordingly, and fish cannot be gathered for a longer time below atmosphere circumstance, leading to enormous reap as well as commercial disadvantage. The processing of fish may impede against spoiling before reaching the consumers. Dehydration becomes a more frequent also essential approach to post‐processing conservation. Fish dehydration must be promoted by farmers' stage in addition to micro‐industry scale by way of convenience to frozen food locker. Hybrid or combined drying is an attraction for its nutritive values retention, uniformity of drying, reducing the microbial load, and improving product storage properties. Therefore, the present study aimed to develop an ohmic device accompanied by solar drying for preservation of Rohu fish muscles under ambient condition.

The effect of drying temperature on physicochemical properties of kilka and carp fish powder

The effect of drying temperature on physicochemical properties of kilka and carp fish powder

Iron-Enriched Fish Powder Improved Haemoglobin Levels in Adolescent Girls of West Jaintia Hills District of Meghalaya, India

This study was carried out to assess the efficacy of sodium iron EDTA (NaFeEDTA) salt-enriched fish powder in addressing iron deficiency in adolescent anaemic girls. This was a 60-day randomised double-blinded, controlled intervention trial involving 123 girls age ranging from 10 to 19years in three villages of West JaintiaHills District of State of Meghalaya in India using soup made out of sodium iron EDTA (NaFeEDTA)-enriched fish powder (250mg/100g). The influence of the iron-enriched powder on blood haemoglobin levels and serum iron was determined. The research also analysed the food consumed by the study subjects during the study period and it was found that there were no significant differences between the iron-enriched and control groups. The results indicated that the girls predominantly consumed cereals with little fruits, vegetables and meat. On an average, 100ml of soup prepared out of 10g of fish powder per day was consumed that theoretically provided about 25mg of iron each day. Following intervention, all the participants in the group that consumed soup made out of NaFeEDTA-enriched fish powder had significantly higher haemoglobin levels and serum iron and a lower prevalence of anaemia than the control group. The effects of NaFeEDTA salt-enriched fish powder were statistically significant and it can be inferred that NaFeEDTA-enriched fish powder was highly effective in controlling iron deficiency and reducing the prevalence of iron-deficiency anaemia among the adolescent girls.

Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties

Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p &lt; 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.

Dried small fish provide nutrient densities important for the first 1000 days.

Inadequate nutrient intakes are prevalent among many populations in sub‐Saharan Africa and increasing fish consumption among pregnant/lactating women and children is one strategy to improve diets and address nutrient deficiencies. We report the nutrient content of two fish‐based recipes—fish powder and fish chutney—that contain dried small fish available in local markets in Zambia. The contribution of a serving of each recipe to the recommended daily intakes of iron, zinc, calcium and docosahexaenoic acid (DHA) for pregnant/lactating women and children 6–24 months was calculated because these nutrients are commonly deficient in African diets. We found that one 10‐g serving of fish powder provides 20% or more of the daily calcium recommendation and 37% or more of the daily DHA recommendation for both pregnant/lactating women and children. A 30‐g serving of fish chutney provides over 40% of the daily calcium recommendation for pregnant women and over 50% for lactating women. Additionally, we investigated the nutrient density (nutrients per kilocalorie) of the fish powder and compared it with the nutrient density of a small‐quantity lipid‐based nutrient supplement plus (SQ‐LNS‐plus). SQ‐LNS‐plus is designed to enhance children's diets by providing micronutrients and DHA. Fish powder is similar to SQ‐LNS‐plus in iron and zinc density and even higher in calcium and DHA density. Consuming dried small fish as part of a daily meal can be a viable strategy for combatting nutrient deficiencies in the first 1000 days.

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation.

The current study aimed to optimize the process for ready‐to‐eat extruded fish powder preparation and to ascertain the impact of two methods on fatty acid profiles. For the investigation, Labeo rohita (Rohu) fish was first minced, extruded, and microwave vacuum‐dried. The results show that the yield for extruded fish powder (EFP) fluctuated from 22.32% to 29.07%. The maximum retention for docosahexaenoic acid (DHA), arachidonic acid (AA), and eicosapentaenoic acid (EPA) was 3.24 ± 0.08 g/100 g lipids, 2.74 ± 0.05 g/100 g lipids, and 1.24 ± 0.09 g/100 g lipids, by using different extrusion parameters. Moreover, nonsignificant changes were observed during 0 days, and 1 and 3 months of storage (at 4°C and 25°C) for DHA, AA, and EPA, whereas significant results were recorded for the samples stored for 6 months at 25°C. Also, the maximum peroxide value (PV) and thiobarbituric acid reactive substance values (TBARS) were 1.72 ± 0.04 meq/kg fat and 0.135 ± 0.008 mg malondialdehyde/kg fat. It is anticipated from the outcomes that the study will be helpful to prepare value‐added food products in future studies.