| dc.description.abstract | One of the key elements impacting the quality and shelf life of fish powder is the pretreatment conditions used during the powder manufacturing process. The primary issue with the manufacture of fish powder is its poor quality and short shelf life, a notable cause of undertaking this research. The research focused on examining the impact of different pretreatment and drying conditions on the shelf life and quality of the nang nang fish powder. Temperature and time were varied and their impact on the drying conditions, and the nutritional composition specifically, the amount of crude fat, moisture, proteins, and ash were assessed as indicators for quality. This was followed by the optimization using Response Surface Methodology using Design - Expert software (v.11.0.0, Stat Ease Inc., Minneapolis, Minnesota, USA) to obtain the best working formula combination for the temperature and time and optimal conditions were found at 550C and 15 hours. The effect of oil reduction of fish dried at optimal conditions on the shelf life was determined by determining the spoilage indicators FFA, TVBN and the TMA on weekly basis from the time of preparation of the nang nang fish powder for two month. It was observed that FFA, TVB-N and TMA decreased with increase in time in this study. And using the different levels for human consumption for all the three spoilage indictors we were able to draw the conclusion that sample A (sample at 35% oil reduction) is of the highest appliqué quality followed by sample B (sample at 30% oil reduction) because all of the values for TVBN, TMA, and FFA for the sample A and B found were lower than the limitations at the end of 49 days. Thus oil reduction had an effect on the quality of the nang nang fish powder. To ensure shelf stability, oil reduction of 30-35% in fish powder was recommended when powders are used to fortify other foods. | en_US |
