Formulation, Storage Possibilities, and Chemical Composition of Ready-to-eat Fish-Tahena Paste

Abstract

The formulation of ready-to-eat spreadable smoked fish-tahena paste (1:1) along with various additives is described. The system is multiphase with a predominant oil-disersed in a continuous polar phase. Tween 80 and glycerol monostearate at 2% of each showed a high stabilizing effect. Sorbitol (3%) decreased the desiccation of the paste while lecithin (2%) improved its texture and spreadability. Changes occurred in moisture, free fatty acids, peroxide value, oil separation, and organoleptic properties of the paste, upon storage up to 100 days of storage at 25°C and 6°C. Storage at 6°C was more suitable for storage of aluminum tubes containing the paste.

Moisture, protein, fat, carbohydrates, ash, iron, phosphorus, and calcium contents of the paste were 30, 29.5, 35, 3.7, 1.8, 0.0012, 0.76, and 0.619% respectively (results are based on dry weight basis). The essential amino acids were quantitatively estimated.