Abstract

Fish is an excellent nutritious source, but it is highly perishable, prompt processing of fish helps to retain its shelf-life and nutrient content. Soup is one of the oldest foods, used as an appetizer, prepared by combining ingredients such as vegetables, green leaves with juice, water or any other liquid. Vegetable and chicken-based soups are readily available, but fish-based soup is scarce. In the present study, an instant fish soup powder was prepared using one of the most relished marine fish varieties, Seer (Scomberomorus guttatus) and vegetables. Fish soup powder was prepared using a combination treatment of cooking followed by drying and packaging. The sample had a moisture content of (16.28%), water activity (0.411 at 31.8 °C), adequate protein (14.52%), carbohydrate (43.85%), dietary fibers (27.93g/100g), saturated fat (3.76g/100g), Mono-Unsaturated Fatty Acids (MUFA) (10.53g/100g), poly-Unsaturated Fatty Acids (PUFA) (2.94g/100g) and absence of trans-fat. Periodic microbiological, biochemical, organoleptic and nutritional analysis showed that the product was acceptable for 12 months on storage at room temperature with negligible microbial growth (0.96 logcfu/g) at the end of 12 months. Thus, the developed instant fish soup powder is a convenient, ready to cook, easy to carry, shelf-stable and a nutritious whole food which can be consumed by all, specialized consumer groups (obese, diabetics, elderly, kids) and can be readily used for military ration or during emergency food during natural disaster. This can also be integrated with the meal supplied through Integrated Child Developmental Schemes (ICDS) (Graphical Abstract).

Figure 1.Graphical Abstract

Keywords:Seer fish; Fish soup powder; Shelf-life; Nutritious; MUFA; PUFA