Nutritional and sensory evaluation of skipjack furikake-substituted catfish

Furikake is a traditional Japanese spice used as a condiment sprinkled on rice, comprising dried skipjack or salmon flakes, toasted sesame seeds, and toasted dried seaweed. Due to the higher price of skipjack, there is an attempt to substitute it with a more affordable fish, catfish. This research i...

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Bibliographic Details
Published in:E3S web of conferences 2023-01, Vol.442, p.4001
Main Authors: Jang, Han Na, Romulo, Andreas
Format: Article
Language:English
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Summary:Furikake is a traditional Japanese spice used as a condiment sprinkled on rice, comprising dried skipjack or salmon flakes, toasted sesame seeds, and toasted dried seaweed. Due to the higher price of skipjack, there is an attempt to substitute it with a more affordable fish, catfish. This research investigated the impact of this substitution in the development of Japanese furikake on its nutritional values and sensory acceptance. There were five formulations consisting of various percentage ratios of dried skipjack and catfish flakes, namely formula 1 (100:0), formula 2 (75:25), formula 3 (50:50), formula 4 (25:75), and formula 5 (0:100). The findings in proximate analysis indicated no significant difference between samples in terms of moisture (2.87-3.29%), ash (2.64-3.29%), and fat (25.81-26.26%), meanwhile the protein content tended to decrease with up to 50% of catfish substitution (23.33-21.58%) and is significantly different when substituted with more than 50% catfish (p
ISSN:2267-1242
2267-1242
DOI:10.1051/e3sconf/202344204001