Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Ionela Florentina TOMA (ENACHE), Gratziela Victoria BAHACIU, Daniela IANIȚCHI, Nela DRAGOMIR, Iuliana Ștefania BOLOLOI, Carmen Georgeta NICOLAE
Fish by-products have a great potential for use, both for the food industry and for other industries. Salmon and tuna are valuable species for the food industry, especially those sold as fillets or steaks, but the by-products have a low economic value or are turned into waste. The aim of this study is to obtain new foods by salmon and tuna by-products in order to integrate them into human consumption. Five types of biscuits were created with salmon and tuna byproducts added as salmon oil and fish meat. The products were made in the Bakery Pilot Station of the University of Agronomic Sciences and Veterinary Medicine of Bucharest. After creating the recipes and obtaining the products, the degree of consumer acceptance was established by performing tastings and completing evaluation tests. The evaluation criteria were: taste, aroma, color, general appearance and consistency (five-point hedonic scale). The results showed that the biscuits with salmon meat and dehydrated onion were the most appreciated by consumers.
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