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In recent decades, because of the increased population and the importance of animal protein, the production of high value added products from marine resources has attracted much attention. On the other hand, protein deficiency-induced nutrition is one of the most important problems in most developing countries. Therefore, the addition of controlled amounts of FPC to daily food intake can solve this problem. The perpose of present study is evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama (FPC) at ambient temperature. In this study, FPC (type A) was prepared from bream fish by chemical method. Then the fish patty produced in 4 groups of control, 5%, 10% and 20% FPC were packed and kept at ambient temperature. Chemical parameters such as pH, peroxide value and total volatile base nitrogen and sensory evaluation (taste, smell, color and texture) of fish patty were studied by trained members for a period of 30 days. Chemical results of the samples showed that the pH value was low in all treatments during storage, but TVB-N and PV values increased significantly in all treatments during storage (P<0.05). Nonetheless, fish patty unenriched (control) and enriched with 5% and 10% FPC in terms of TBA content and fish patty contain 5% FPC in terms of PV content were in an acceptable range until the end of storage period. Reduction of sensory factors (flavor and odor) was also observed in all treatments, but no significant difference was observed between control and other treatments (P>0.05). Decrease in color factor was not significant. The color factor was not significantly decreased (P>0.05), and 10% FPC and control were better than other treatments at the end of storage period. Regarding the tissue parameter, fish patty containing 10% FPC in 10 and 30 days of storage compared to the control treatment showed a significant difference (P<0.05) and also had a better rating than other treatments. In general, 5 and 10% FPC treatments were considered as superior formulations and equal to control treatments. Therefore, 5% FPC treatment was proposed for final production.

Evaluating the nutritional value and shelf life of fish patty enriched with protein concentrate from Abramis brama at ambient temperature