Quality of egg noodles as affected by tilapia frame meat supplement

Patcharin Popert and Somsamorn Gawborisut

ABSTRACT: The research was aimed to supplement tilapia frame meat (TFM) into egg noodles. Four supplementary levels of TFM including 0 (control), 25, 50 and 75 g. (0, 10.71, 21.43 and 32.14% of all purpose flour weight) were experimented. After that, quality parameters of the noodles [protein, color values (L*, a*, and b*), tensile force, and total plate count] were measured. The result showed that protein levels in egg noodles supplemented with TFM (regardless of supplementary levels) were higher than the control. Only a* (red-green color value) was affected by TFM supplement. Supplementary levels of 50 and 75 g. significantly reduced a* value. Only TFM supplementary level of with 75 g. significantly increased tensile force of the noodles. Egg noodles supplemented with TFM at the levels of 50 and 75 g. significantly increased total plate counts. But, 25 g. supplement yielded indifferent total plant compared to control. The 25 g. TFM was the most suitable level for supplementing in egg noodles.

Keywords: tilapia frame meat, egg noodles

Source : https://ag2.kku.ac.th/kaj/PDF.cfm?filename=O010%20Fis_201.pdf&id=1814&keeptrack=7