Publication Date:
2021-07-15
Description:
Acceptance of fish spring roll produced from Tilapia and Catfish were evaluated in an attempt to explore the possibilities of better utilization of undersized Tilapia and Catfish species. The products were produced with cooked potatoes (20%) egg (0.5%), milk (0.21%), butter(10.47%), flour(41.87%), vegetable oil(16.75%), carrot(0.46%), pepper (0.04%), made up to 100% with 10% inclusion of Tilapia in Tilapia spring roll and Catfish in Catfish spring roll. Tilapia and Catfish were boiled in a boiling pot before deboning for 10 minutes and then mashed for 5 minutes. The vegetables were chopped and steamed in a steaming pot for 5 minutes. 41.87% of flour was mixed together with steamed fishes and vegetable and rolled out into cylindrical shape of one inch thickness, deep fried in 800ml of vegetable oil and then allowed to cool. The acceptance was evaluated with 25 man panel based on taste, flavor, colour and texture. 80% of the panelist preferred spring roll made from Tilapia to those made from Catfish. 90%$ like the texture and flavor of spring roll made from catfish than that of Tilapia. There was higher consumer acceptability for spring roll made from Tilapia. In the flavor and colour of the spring roll, there was no significant difference observed between rolls made from catfish and Tilapia. Commercialization of these products can contribute to diversification in the fish industry through better utilization of undersized Tilapia and Catfish.
Description:
Includes: 1 table and 1 figure;Also includes: 7 refs.
Keywords:
Ecology
;
Fisheries
;
Nigeria
;
Ingredient
;
Recipes
;
Production
;
Preparation
;
Qiality and nutrition
;
Fish spring Roll
;
freshwater environment
;
Sensors
;
Evaluation
;
Fish
;
Feeding experiments
;
Utilization
;
Minced products
;
Animal nutrition
;
Fishery products
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
243-246
