Utilization of Small Size Bolti (<i>Talibia nilotica</i>) and Sardine (<i>Sardina pilchardus</i>) Fish in Preparing Canned Weaning Food Purees  

作　　者：Faten Farouk Abdel-Salam Nadia A. Abd-El-Aziz Saadia M. Hashem Faten Farouk Abdel-Salam;Nadia A. Abd-El-Aziz;Saadia M. Hashem(Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt;Meat and Fish Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Alexandria, Egypt)

机构地区：[1]Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt [2]Meat and Fish Technology Research Department, Food Technology Research Institute, Agriculture Research Center, Alexandria, Egypt

出　　处：《Food and Nutrition Sciences》2021年第7期719-731,共13页食品与营养科学（英文）

摘　　要：Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. TheUtilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The

关 键 词：Weaning Foods Protein Digestibility IVPDI Fish Based Food Products Children Nutrition 

分 类 号：O62[理学—有机化学]