Abstract: Development and Evaluation of Salmon Fish Incorporated Ready to Eat Product
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064

Downloads: 105

Research Paper | Nutrition Science | India | Volume 4 Issue 4, April 2015

Development and Evaluation of Salmon Fish Incorporated Ready to Eat Product

M. Malathi

Vitamin D deficiency is now recognized as a world-wide problem for both children and adults. Vitamin D plays a classical hormonal role in skeletal health by regulating calcium and phosphorus metabolism. SalmonFish has been touted as an excellent source of vitamin D. The number of foods rich in vitamin D is limited. The present study aims to development and evaluation of salmon fish incorporated ready to eat product. Incorporation level of 50 % salmon fish powder used in the preparation of thattai. Evaluate the nutrients like vitamin D, fatty acids, energy, protein and moisture content of the developed product. The vitamin D content of formulated product contain about 7.64 g. the organoleptic properties of experimental product with its respective control were examined through sensory evaluation by semi-trained and untrained panel judges. The products were evaluated visually, palpatory, gustatory, olfactory and over all acceptance. The result of sensory evaluation showed salmon fish thattai rated equally well with the control thattai as judged by both panelists.

Keywords: salmon fish, ready to eat product, salmonfish thattai, Vitamin D

Edition: Volume 4 Issue 4, April 2015

Pages: 2848 - 2850

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How to Cite this Article?

M. Malathi, "Development and Evaluation of Salmon Fish Incorporated Ready to Eat Product", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SUB153808, Volume 4 Issue 4, April 2015, 2848 - 2850

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