Development of fish powder from marine whole fish and minced flesh: Nutritional assessment and application in soup mix formulation

This study focused on developing and analyzing nutritional quality of fish powder and fish soup powder from low-cost marine fishes of the Bay of Bengal, using mince from Sardine (Gudusia chapra), Indian Mackerel (Rastrelliger kanagurta), Pama croaker (Otolithoides pama), and Hard-tail Scad (Megalaspis cordyla), and the whole Pacific ilisha (Ilisha fuerthii) and Indian anchovy (Stolephorus Indicus). Various treatments included raw, boiled (90–95 °C, 10 min), and autoclaved (121 °C, 10 min) heating, along with washing treatments of raw, 1 % brine, and additions of turmeric and/or vinegar. Analyses of yield, biochemicals, and microbial quality followed standard methods. Boiled and BrTV-treated (brine, turmeric, vinegar) Mackerel, and whole fish-based Pacific ilisha powders showed superior utilization and nutrient profiles. Whole fish-based powders had higher micronutrient levels than minced-based powders. Pacific ilisha with BrTV treatment was used for fish soup powder in three formulations (30 %, 40 %, and 50 % fish powder), with the 50 % formulation preferred sensorically and having higher protein, carbohydrates, and a lower microbial load. This study concludes that fish powders, particularly those made from whole fish with BrTV treatment, can significantly improve nutrition and economic empowerment for coastal communities, helping to reduce malnutrition.