Document Type : Research Paper
Authors
1
National Fish Processing Research Center, Inland Water Aquaculture Research Institute, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Anzali, Guilan, Iran
2
Fisheries Science Research Institute, Agricultural Research Education and Extension Organization, Tehran, Iran
10.22124/janb.2025.28334.1255
Abstract
Introduction: Since soup powder is a value-added product rich in nutritional components, the present study aimed to use inexpensive Oman Sea fishes, including Talang Queenfish, Scomberoides commersonnianus (Lacepède, 1801), European Chub, Squalius cii (Richardson, 1857) and butterfish, Drepane punctata (Linnaeus, 1758) to produce soup powder, evaluate and compare their quality and introduce the best treatment for soup powder production to the food industry.
Materials and methods: Soup powder (three treatments) was produced and packaged using the same ingredients and through fresh fish meat's cooking, drying, and powdering stages. The treatments were stored in the environment, and their quality was examined at intervals of 6 months and once a month using microbial, chemical, and sensory tests, and their shelf life was determined.
Results and Discussion: The efficiency of soup production showed a significant difference between Talang Queenfish, Butterfish, and European Chub treatments (30, 13, and 20%; P<0.05). Lipid and moisture (16.56 and 21.89%) in European Chub soup were significantly different compared to other treatments (P<0.05). PV, TBARS, TVB-N, and pH (2.05-2.98 meq/kg oil, 0.51-0.69 mg/kg, 20.27-22.98 mg/100g, and 6.78-6.99) did not present significant differences between treatments (P>0.05). The total bacterial counts (2.49-1.54 logCFU/g) were not significantly different between treatments (P>0.05). The experimental treatments did not show fungi, coliform, and Escherichia coli. Overall acceptance (4.26) and taste (4.25) were evaluated higher in Talang Queenfish soup compared to other treatments.
Conclusion: According to the priority of the sensory characteristics compared to other indicators, and also based on the microbial and chemical quality in the treatments, which were not significantly different, and the higher efficiency of soup production from Talang Queenfish, the preparation of soup from this fish is suggested to the food industry.
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