Development of Dried Pasta Fortified with Pink Perch Nemipterus japonicus Meat Powder
Samruddhi Dorlekar
*
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Ajay Desai
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Jayappa Koli
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Saiprasad Sawant
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Bharat Yadav
Fisheries Substation KLRS, Panvel, Maharashtra, Pincode- 410221, India.
Dabir Pathan
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Asif Pagarkar
Department of Fisheries Resource Management, College of Fisheries, Ratnagiri-415629, India.
Panchakarla Sedyaaw
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Priyanka Randapkar
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Aishwarya Bhalekar
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
Mathivanan A
Department of Fish Processing Technology and Microbiology, College of Fisheries, Ratnagiri-415629, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: The study aimed to develop dried pasta fortified with pink perch meat powder (5–12.5%) to enhance nutritional quality. Pasta samples with control were packed in HDPE and M-PET-PE and stored at ambient temperature for 120 days.
Place and Duration of Study: Department of Fish Processing Technology and Microbiology College of Fisheries, Ratnagiri between February -June 2025.
Methodology: A Kent pasta maker was used to manufacture fresh macaroni-shaped pasta using fish flesh powder (0–12.5%) and semolina. Before extrusion, ingredients were combined with warm water (38 ml/100 g at 45 °C) and blended for 15 to 20 minutes. After five hours of drying at 50 ± 5°C in a cabinet dryer, the pasta was cooled and packed in HDPE and M-PET-PE. For examination, five formulations (100:0, 95:5, 92.5:7.5, 90:10, and 87.5:12.5) were kept at room temperature.
Results: The nutritional evaluation observed a significant improvement in Protein, fat, and ash (14.30–20.50%, 2.21–3.00%, 1.53–3.1%) with reduced carbohydrate and moisture. PV, FFA, TMA-N, TVBN, and microbial counts rose during storage, with T3 (10% fish powder in M-PET-PE) showing better stability. T3 had firmness 25.65 N, swelling index 2.4 g/g, water absorption 126.46 g/100 g, cooking time 9.28 min, and cooking loss 7.02 g/100 g. Sensory evaluation rated T3 highest.
Conclusion: The study concluded that pasta fortified with 10% pink perch powder and packed in M-PET-PE exhibited improved nutritional quality and storage stability upto 120 days at ambient temperature, highlighting its potential in developing protein-enriched functional pasta products.
Keywords: Pasta, fish powder, fortified, protein, HDPE, M-PET-PE, storage