The Effect of Enrichment noodle Produced by Industrial Method with Fish Protein Concentrate. (Hypophthalmichthys molitrix) on Taste.

Fish protein concentrate production of silver carp meat was obtained by drying (60 ° C) in three steps using solvent(Isopropyl alcohol) and the concentrate have 93% protein, which according to aquatic protein sources have a high nutritional value and are used to enrich other food products. The present study, given that the current noodle production is from the source of carbohydrates and is lacking in terms of lysine and threonine amino acids, this gives the opportunity to be used to enrich and enhance its nutritional quality. In this research, 5-15% of fish protein concentrate ratios were used for enriched nodal, and samples were prepared in 3 replicates and stored at ambient temperature for 3 months and matured sensory evaluation were performed and compared with control (without) concentrate. Finally, statistical analysis of data using Spss version 17 was used to compare the data of the treatments with Duncan test. According to the results of sensory tests, after the statistical tests, the data were determined. In terms of taste and shelf-life of the treatment, Created with 5% protein concentrate, is better evaluated than other treatments, in the first assessment, in the overall assessment of fish protein concentrate enriched treatment with 5% better than other samples, there was a significant difference (P<0.05)