Although the use of fish meal is prohibited for ruminants in the European Union and in other countries, it is a valuable source of by-pass protein (cooking fish causes protein binding) and is thus used as a by-pass protein. Cattle Mace – This is a spice used in Old Bay Seasoning which is why it’s made its way into this recipe! Derived from the nutmeg tree, it tastes a bit like nutmeg and allspice. We only use a bit so it’s not a key ingredient (1/8 tsp out of 4 tsp of total Fish Seasoning). Substitute with nutmeg, allspice, or even pumpkin pie spice; Sigh, S., Roos, N., Chamnan, C., Laillou, A., Prak, S., & Wieringa, F. T. (2018). Effectiveness of a locally produced, fish‐based food product on weight gain among Cambodian children in the treatment of acute malnutrition: A randomized controlled trial. Nutrients, 10( 7). 10.3390/nu10070909 Figure 60: Latin America Fish Powder Market Y-o-Y Growth (%) Projections by Fish Species, 2022-2032 Skinless and boneless fish fillets work best here. The seasoning is nice on fish skin too, but I just think it works better on the flesh;

Fish kebabs– Cut fish pieces into cubes, sprinkle with seasoning then thread on to skewers. BBQ or cook on stove; Traditionally some fishes are preserved through sun drying on a small scale but this process is performed in unhygienic conditions. Moreover, studies in Bangladesh showed alarming pollutants such as dichlorodiphenyltrichloroethane (DDT), and heptachlor in sun-dried fish [ 10, 11]. These can lead to severe health problems. On the other hand, oven-dried fish also extends the shelf life of fish at a lower cost in a hygienic way. In comparison with sun-dried fish, it takes a shorter time to dry and has better product quality with lower moisture content and higher protein, lipid, and mineral content [ 12]. Find your sweet spots for generating winning opportunities in this market. Talk to Analyst How The Market Progressed Till June 2022? Market Statistics Dewey, K. G., & Brown, K. H. (2003). Update on technical issues concerning complementary feeding of young children in developing countries and implications for intervention programs. Food and Nutrition Bulletin, 24( 1), 5–28. 10.1177/156482650302400102During the period ranging from 2020 to 2022, fish powder demand prospects appeared limited, attributed to the onset of the COVID-19 pandemic, which shook investor confidence amid cessation of all industrial activity. This blip was gradually overcome since mid-2021, leading to a resurgence in growth projections. The increased consumption of fish and seafood has paved the path for significant expansion in Germany's aquaculture business in turn promoting the fish powder market. Protein-fortified foods have become more popular as the number of fitness enthusiasts has grown. Furthermore, the increasing number of fish caught in the region will increase market potential. Category-Wise Insights Demand for Which Fish Type is Growing at a Rapid Pace? Given that the indispensable amino acid profile of fish meal reflects that of the ideal protein pattern for fish or shrimp, fish meal is a major protein source in aquaculture. Protein digestibility of good quality fish meal is very high with equally high amino acid availability ( Anderson et al., 1995). Fish meal is also a source of essential fatty acids, minerals and trace elements. Hygienic production of fish protein powder mimics these natural digestion steps, and pending the degree of hydrolysis, the protein powder will actually be a partial or complete peptide powder, ready for immediate absorption in the intestine.

Kaliwile, C., Michelo, C., Titcomb, T., Moursi, M., Donahue Angel, M., Reinberg, C., Bwembya, P., Alders, R., & Tanumihardjo, S. (2019). Dietary intake patterns among lactating and non‐lactating women of reproductive age in rural Zambia. Nutrients, 11( 2), 288. 10.3390/nu11020288 Ferguson, E. L., Watson, L., Berger, J., Chea, M., Chittchang, U., Fahmida, U., Khov, K., Kounnavong, S., Le, B. M., Rojroongwasinkul, N., Santika, O., Sok, S., Sok, D., Do, T. T., Thi, L. T., Vonglokham, M., Wieringa, F., Wasantwisut, E., & Winichagoon, P. (2019). Realistic food‐based approaches alone may not ensure dietary adequacy for women and young children in South‐East Asia. Maternal and Child Health Journal, 23( Suppl 1), 55–66. 10.1007/s10995-018-2638-3 Our dipping sauce recipe is delicious with vegetables or alone simply sprinkled over steamed jasmine rice.

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Bogard, J. R., Hother, A.‐L., Saha, M., Bose, S., Kabir, H., Marks, G. C., & Thilsted, S. H. (2015). Inclusion of small indigenous fish improves nutritional quality during the first 1000 days. Food and Nutrition Bulletin, 36( 3), 276–289. 10.1177/0379572115598885 Water holding capacity and oil holding capacity for Tilapia fish powder was 108.80% and 131.20%, whereas for Silver Carp fish powder it was 111.10% and 156.80%, respectively. As fish powder consists mostly of protein and due to the hydrophilic and hydrophobic properties of the protein, the powder can be bound with oil as well as water. These two properties play a vital role in food processing since these directly influence the interaction with the product. Both samples can bind to the oil much more than water due to the availability of nonpolar amino acids and protein surfaces [ 39]. The study also found that the sample is likely to be bound with fat more than water [ 18]. Some studies found a higher amount of absorbance with both oil and water, but the water holding capacity can be affected by the process of preparation as the properties of a protein can be affected by those processes [ 9]. The highest amount of foaming capacity found in Tilapia fish powder was 7.43% and for the Silver Carp, it was 6.28%. The foaming capacity is used to represent as whipping characteristics of any powder sample [ 40]. In different studies, a wide range of foaming capacity was observed from 20% to 160% for different treatment methods and different chemicals [ 9, 41]. Low foaming capability may be brought on by insufficient electrostatic repulsions, lower solubility, and thus, an excessive amount of protein-protein interactions [ 21]. A decrease in foaming stability may be caused by protein denaturation, whereas a greater result for foaming stability implies highly hydrated foams. Consequently, the findings of the current inquiry are consistent with those of the earlier ones. Of the two samples, Silver Carp has the highest amount of emulsifying activity (13.04%), whereas Tilapia has slightly reduced activity (10.63%). Multiple studies have indicated that fish powder can act as a binder or emulsifier by interacting with other proteins to form gels because the sample contains a lot of protein [ 42, 42]. Furthermore, emulsifying activity can be altered for various processing techniques and the chemicals employed for those techniques [ 43]. The fat in the fish powder is primarily essential fatty acids; one serving contains 50mg of omega‐6 fatty acids and 121mg of omega‐3 fatty acids (Table 2). The most predominant omega‐3 fatty acid in the fish powder is DHA at 74mg, and although the SQ‐LNS‐plus was enriched with fish oil, the fish powder has a higher density of DHA (368‐mg DHA/100kcal) than the SQ‐LNS‐plus (66‐mg DHA/100kcal) (Figure 2d). The sodium content of 10g of fish powder is 1064mg, which is approximately three times the amount that children under 1year old need at that age (Food and Nutrition Board, Institute of Medicine, & National Academies, 2019). The removal of these bones is laborious, and it also leads to the loss of key minerals such as calcium, potassium, sodium, and zinc. Low-value marine by-catch is gaining popularity in several regions of the world as a fish protein concentration and edible fish powder made from deboned fish. Many feed trials with numerous species of mammals and fish have also explored increased growth, crystalline amino acid utilisation and potential Immuno-stimulatory effects and with supplementation with cod protein.

Figure 131: South Asia Fish Powder Market Value Share (%) and BPS Analysis by Fish Species, 2022-2032 Undernourishment counts as an invisible impediment to the success of developing countries. In a report, FAO estimated about 768 million people were undernourished worldwide [ 1]. Protein-energy malnutrition (PEM) and micronutrient deficiencies are two of the major public health problems and these problems can be compensated by increasing the availability and intake of protein from different sources. Meat and meat products cover the major portion of protein sources globally but the production of meat needs vast resources [ 2, 3] and the consumption of red meat leads to several noncommunicable diseases (NCD) [ 4]. Byrd, K. A., Thilsted, S. H., & Fiorella, K. J. (2020). Fish nutrient composition: A review of global data from poorly assessed inland and marine species. Public Health Nutrition, 1–11. 10.1017/S1368980020003857Total plate count of Tilapia and Silver Carp fish powder. 3.5. Sensory Analysis of Fish Powder-Fortified Cake a) The amount of iron in milligrams (mg) desired per 100kcal in complementary foods for both the 6–8months (mos) period and the 9–11months period in infants (Dewey & Brown, 2003). The amount of iron per 100kcal in fish powder made from dagaa and in small‐quantity lipid‐based nutrient supplement plus (SQ‐LNS‐plus) is also shown. Exact values can be found in Table S1. (b) The amount of zinc in milligrams (mg) desired per 100kcal in complementary foods for both the 6–8months (mos) period and the 9–11months period in infants (Dewey & Brown, 2003). The amount of zinc per 100kcal in fish powder made from dagaa and in SQ‐LNS‐plus is also shown. Exact values can be found in Table S1. (c) The amount of calcium in milligrams (mg) desired per 100kcal in complementary foods for both the 6–8months (mos) period and the 9–11months period in infants (Dewey & Brown, 2003). The amount of calcium per 100kcal in fish powder made from dagaa and in SQ‐LNS‐plus is also shown. Exact values can be found in Table S1. (d) A comparison of milligrams (mg) of docosahexaenoic acid (DHA) per 100kcal of fish powder and in SQ‐LNS‐plus. Exact values for (a)–(d) can be found in Table S1

Ryan, Joseph Thomas; Ross, Reynolds Paul; Bolton, Declan; Fitzgerald, Gerald F.; Stanton, Catherine (2011). "Bioactive Peptides from Muscle Sources: Meat and Fish". Nutrients. 3 (12): 765–91. doi: 10.3390/nu3090765. PMC 3257737. PMID 22254123.All authors have expressed their authorisation to engage in this publication. Conflicts of Interest Significant elements of the nutritional science of fish protein powders centers around the bioactive and antioxidant properties of the peptide fractions produced during hydrolysis and their ability to have a positive impact on many conditions including gastrointestinal issues associated with irritable bowel syndrome (IBS) and Crohn's disease [10] [11] - as well reduction effects on hypertension [12] and fast absorption functionality promotes the addition of lean muscle mass to humans consuming the products. Further studies showed that peptides in fish protein powders can minimize injurious effects of anti-inflammatory pain drugs. [13] The University of Maryland School of Medicine concluded that certain peptide fractions from fish may inhibit prostate cancer and possibly other cancers from spreading. [14]