Production and properties of fish crispy from small fish

Abstract

             The objectives of this study for the  production of  fish  crispy  made from small fishes were  1) to study the types of small fishes commonly sold in the local markets selected from anchovy, rice fish, and cotton candy fish; 2) to study the  quantity used of small fishes varied from  50,  100, 150%  by weight;  3) to evaluate the  physical  qualities of fish  crispy  (hardness , aw, L*,a* ,b*)  when  the  type  and quantity  of  small  fishes  were  varied;  and finally  4) to analyte the  chemical compositions of the obtained fish  crispy. The results found that the type and quantity of small fish  appropriated for the production of fish crispy was anchovies with the  content used of 100% by weight.  It gave the  best  characteristics  and  quality of  the crispy  with the highest sensory  acceptance  scores  in terms of color,  fish  smell,  taste, crispness and liking,  as 4.12,  3.91,  4.14,  4.31  and 4.27,  respectively and it showed significantly difference to other groups (p ≤ 0.05). Compared to the fried fish crispy (control formula),  it was found that fish crispy made from 100% anchovies had the physical values of water activity (aw) and redness (a*) less than control formula (0.23, 0.26 and 1.11, 1.49, respectively)  while the brightness (L*)  and yellow (b*)  was greater  than  the control  formula (31.26, 27.01 and 11.46, 9.82,  respectively).  It had the hardness of 840.95 g. Chemical  composition  analysis  showed that fish crispy  (100% anchovies) contained  moisture   2.85% ,   protein  5.23% ,   fat  29.59% ,   carbohydrate 59.71% ,  ash 2.62% ,  calcium 227.78 milligrams which higher than control formula but it had fat 29.59 % and total energy of 526.07 kilocalories lower than  control  formula.  In this study,  it can show that small  fishes  can  be used to produce fish crispy with improving nutrition value better than the normal   fried   fish  crispy.   In  addition,   it  also  contained  high  calcium content  which can be used as a  source of  calcium  for people  with  cow’s milk intolerance or who need calcium supplements.