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The article is an experimental procedure to evaluate the various methods used to obtain flour from tilapia carcasses. The results of this experiment were obtained through multiple procedures, and many researchers contributed to the writing of this article. Some of the participants of this article includes; Maria Luiza Rodrigues de Souzaa, Eliane Gasparinoa, Elenice Souza dos Reis Goes, Melina Franco Coradini, Vivian Izabel Vieiraa and many others. This article explains how including fish carcasses in a diet increases the nutritional value. The activity also describes how one can reduce environmental pollution caused by the waste products of fish.
The methods used in this experiment include observation and qualitative analysis. For the production of Nile peach Flours, the experiment uses 60 kg of Nile tilapia carcasses (de Souza et al., 2022). The fish fins and the kidneys of these fish are removed before being manufactured. The raw materials are then crushed and sanitized using proximate sanitizer. The result produces three fish flours; cooked carcasses, flavored carcasses, and combined cooked and flavored carcasses flours. When making the cooked carcasses, the fish carcasses are crushed, mixed with water at a ratio of 1:25, and 2% of salt is added (de Souza et al., 2022). This mixture is boiled for one hour and drained to remove the excess water. The end product is grinded, dried, and milled, ready for consumption. In the production of flours from different fish species, there was a mixture of fish carcasses, including Nile tilapia, Tomita & Tomita, Tuna, Sardine, and Gomes da Costa carcasses.
The experiment in this study gives different results depending on the type of fish carcasses and the procedure employed. For the Microbiological investigation on flours from fish and tapioca cookies, the result shows that the end product is suitable for human use. The experiment produced < 3 MPN/g for coliforms and < 2 log CFU/g for Staphylococcus (de Souza et al., 2022). It also implies that the raw materials used for this product is healthy and of good quality.
The result obtained from the manufacturing of Nile tilapia flours using different methods shows a significant difference in moisture content of various flours. The flavored fish flours have more presence of moisture than the cooked flours. In terms of percentage, the flavored flour produces 4.93% moistures, while the cooked flour shows 3.32% (de Souza et al., 2022). These values are within the range of The Animal-Products Industrial Health Inspection Regulation values. According to this inspection body, the highest moisture content of flour should be 12%.
The results obtained from the experiment on making flours using various fish species displays no difference in moisture content. The resulting products are different in terms of nutritional values. Tuna flour has increased protein value while salmon flour contains higher amount of lipid content. Finally, for the manufacturing of tapioca cookies rich in various levels of tilapia flour, the results show no differences in moister and lipid contents for the multiple flours. The average value of moisture content of the flour is 1.63%, while the average lipid percentage is 20.75% (de Souza et al., 2022). The protein and ash content of the cookies display no significant differences
In conclusion, the article is an experimental procedure to evaluate the methods that can be used to obtain flour from fish carcasses. It shows that including fish flour in the diet can improve its nutritional value by increasing protein and calcium. The flours produced by this experiment were well accepted by the consumers, proving that converting by-products into value-added products is possible. Thie procedure helps to minimize the environmental pollution caused by fish remains. This article uses various research methodologies, including Observation, experiments and Qualitative analysis, that researchers would learn and use in conducting such research work.
Reference
de Souza, M. L. R., Gasparino, E., dos Reis Goes, E. S., Coradini, M. F., Vieira, V. I., Oliveira, G. G., Matiucci, M. A., de Castroa, A. V. J., Siemer, S., Fernandes, V. R. T., & Feihrmann, A. C. (2022). Fish carcass flours from different species and their incorporation in tapioca cookies. Future Foods, 100132.
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