Development and shelf-life evaluation of dried pasta fortified with pink perch (Nemipterus japonicus) meat powder

Abstract

The pasta is second most staple food with moderate amount of protein. To improve the nutritional quality of pasta the fish was incorporated in pasta. This study aimed to develop and evaluate dried pasta fortified with pink perch meat powder at 5%, 7.5%, 10%, and 12.5% levels, compared to control. All samples were packed in HDPE (High density polyethylene) and M-PET-PE (Metallised polyester polyethylene) and stored for 120 days at ambient temperature. Incorporation of fish powder increased protein (14.30-20.50% as compared to control 12.21%), fat, and ash, while reducing carbohydrate and moisture content. M-PET-PE packaging showed slower changes in moisture, peroxide value, cooking loss, texture and microbial properties than HDPE. Sensory evaluation and quality parameters indicated that T3 (10% fish powder) pasta in M-PET-PE had the best storage stability and improved nutritional quality over the control.