Effect of apple pomace powder on the quality attributes of fish fingers

The present study was undertaken to evaluate the effect of different levels of apple pomace powder (APP) on the quality characteristics of fish fingers. The apple pomace powder was incorporated at four different levels viz 0, 2.5, 4.5, and 6.5 percent, replacing fish meat in the formulation. The products were analysed for various physicochemical properties, sensory attributes, emulsion stability, cooking yield, pH and proximate composition (viz., crude protein, fat extract, moisture content and total ash). Emulsion stability and cooking yield showed a significantly increasing trend with an increase in the level of incorporation of apple pomace powder. The pH, crude protein, moisture, crude fat and total ash of the product showed significantly (p ? 0.05) decreasing trend with increasing levels of incorporation of apple pomace powder.