Production and characterization of Macronutrient and Zn in Rucah Fish Meatballs with the Addition of Eucheuma cottonii Seaweed

W. Warsidah
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Abstract

Trash fish has high nutritional content such as protein, fat and essential minerals, so it has the potential to be used as a processed product for snacks. This research aims to make meatballs from trash fish which are added with Eucheuma cottonii seaweed pulp as a binding agent, to partially substitute the use of wheat flour. This research was carried out by comparing the macronutrient and essential mineral Zn content between trash fish meatballs with the addition of E. cottonii and trash fish using wheat flour alone. The characteristics evaluated include texture and taste, water content, ash content, protein content, fat content and carbohydrate content as well as the essential mineral sen (Zn). The results showed that the addition of Eucheuma cottonii flour significantly improved the texture and taste of trash fish meatballs with an average protein content of 17.55%, average fat of 5.57%, carbohydrates of 14.07% and zinc of 5.6 ppm. Trash fish meatballs without the addition of E. cottonii showed a protein content of 15.15, fat of 5.2%, carbohydrates of 22.09% and zinc of 4.2 ppm.
添加桉树海藻的鲁卡鱼丸中的宏量营养素和锌的生产和特性分析
垃圾鱼含有较高的营养成分,如蛋白质、脂肪和必需的矿物质,因此有潜力用作零食的加工产品。本研究的目的是用垃圾鱼制作肉丸,并在肉丸中添加 Eucheuma cottonii 海藻浆作为粘合剂,以部分替代小麦粉的使用。这项研究通过比较添加了桉树海藻浆的垃圾鱼肉丸和仅使用小麦粉的垃圾鱼肉丸之间的常量营养素和必需矿物质锌的含量来进行。评估的特征包括质地和口感、水分含量、灰分含量、蛋白质含量、脂肪含量、碳水化合物含量以及必需矿物质锌的含量。结果表明,添加棉花杜仲面粉能明显改善垃圾鱼肉丸的质地和口感,平均蛋白质含量为 17.55%,平均脂肪含量为 5.57%,碳水化合物含量为 14.07%,锌含量为 5.6 ppm。未添加棉花酵母的垃圾鱼肉丸蛋白质含量为 15.15%,脂肪含量为 5.2%,碳水化合物含量为 22.09%,锌含量为 4.2 ppm。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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