Fish Based Fortified Foods- A Glimpse Towards Future Potential: OAJBS Publishers

Fish Based Fortified Foods- A Glimpse Towards Future Potential by Asit K Saha in Open Access Journal of Biomedical Science

Fish is an important source of good quality protein and lipid contents for most parts of the world. It is considered as an excellent supplementary food item to meet the requirements of essential amino acids (particularly lysine) for us. It also contains good lipids (such as triglycerides, phospholipids, cholesterol and cholesteryl esters) and fat-soluble vitamins (A, D and E) either in small or large percentage (in cod, halibut and shark). Fish contains SFA (saturated fatty acids), MUFA (monounsaturated fatty acids), PUFA (polyunsaturated fatty acids), EPA (ω-3 eicosapentaenoic acid), DHA (ω-3 decosahexaenoic acid) and ω-6 arachidonic acid. So, to avoid coronary disease among men it has been recommended to have the intake in the diet at least 2 to 3 serving times per week [1]. The presence of TMAO (trimethylamine oxide), high content of NPN (non-protein nitrogen), variable lipid content with high degree of unsaturation and high amount of ω-3 fatty acids, low carbohydrate content with high pH (=6), termed as “low-acid food” (as pH≥4.5). The combined total amount of ammonia, TMA and DMA is called total volatile base nitrogen (TVBN). The freshness of fish is identified by TVBN, since it is an indicator of fish detoriation [2] and also the detection of mercury (Hg) is essential for final fish products. Present work aims to prepare fortified foods which contain different macro and micronutrients in one product easily at a competitive cost. To get the desired nutrients, successive blending of sterilized fishes with aloe vera and kiwi fruit pulp was performed followed by adding flours proportionately to reduce moisture load for vacuum drying and hence the process cost.
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