Development Of Energy-Dense Fish Chips: Formulation, Nutritional Enhancement, And Consumer Acceptability

Abstract

Pangasius, a commonly imported fish from Asia—primarily Pangasius bocourti (basa) and Pangasius hypophthalmus (tra/swai)—has seen growing consumption in the U.S., though it rarely appears by name on restaurant menus. Due to the lack of labeling requirements for fish species and origin, it remains uncertain how often Pangasius is used in place of domestic catfish or popular species like grouper and snapper. This study investigates the extent of Pangasius substitution in local eateries and highlights the importance of efficient, resourcesaving processing techniques in the fish industry. Optimizing dehydration and other processing technologies through pattern recognition can improve operational efficiency, reduce emissions, and lower costs, ultimately supporting high-quality, cost-effective fish products. Microbial analysis of frozen and stored fish chips made from common carp, kawakawa, and small tuna revealed minimal bacterial levels, ranging from 2.01 to 1.08 log10 cfu/g. Fatty acid content generally decreased after frying and baking, except for specific fatty acids (18:1n-9 and 18:2n-6), while all essential amino acids except tryptophan were retained. Sensory evaluation indicated that group A fish chips with fried sauce had the highest acceptability score (9.28±0.69), making them the preferred choice.