Innovation of ready-to-use products with high nutritional value from silver carp fish meat

Carps are the largest species of freshwater fish farmed worldwide, which were introduced to Egypt for ensuring food security. The current investigation was performed to evaluate the influence of oven drying method (at 50ºC for 12 h.) on Silver carp fish fillets (Hypophthalmichthys molitrix) to utilize it for producing ready to use new products namely, dried kofta and dried nuggets featured at its super nutritious content and simplified preparation, further to the additional value of silver carp meat. The drying process increased protein content significantly. Examined samples were within the permitted of TBA, TMA, TVN, PV and FFA levels. Amino acids (AAs) were recognized, and the amount of EAA enhanced after drying process compared with fresh sample. High levels of K and Ca were observed followed by Na and Mg. Additionally, the results revealed the absence of coliform and Salmonella & Shigella. spp. in examined samples Where; TPC, M&Y were less than the range of permissible limit. Furthermore, the prepared products recorded high nutritional value and were generally better and preferable by the panelists. Finally, the nutritional value of silver carp fish was notably improved by the drying process. Moreover, fish powder might be used as alternates for silver carp fish in food manufacturing.