Quality assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough

Abstract

The study assessed the nutritional, organoleptic properties and storage shelf-life of bread produced with the inclusion of commercial fish/meat fillings in the dough. The bread was produced using straight dough method and 5 % of commercial processed fish/meat filling ?Geisha-mackerelTM, Titus sardineTM, Corned beefTM, Blue pearl tuna fishTM, and Zwan cocktailTM sausages were incorporated into the dough before fermentation with 100% wheat bread as control. The physical, nutritional, or-ganoleptic properties and microbial storage shelf-life of the bread were analysed using standard methods. The weights of bread with fillings were higher compared to control (100 % wheat bread) and a reverse trend was recorded in loaf volume. The protein, fat, and limiting amino acids increased significantly in sauced bread. Titus and corned beef bread were predominant in lysine and threonine. Titus sardine filled bread was most preferred in taste, aroma and general acceptability. Addition of commercial fish/meat fillings in dough enhanced taste and aroma of bread which aid preference for bread. The storage life of bread with fillings is limited and can only be recommended for consumption within 3 day of production. It is recommended to prioritize bread formulations with fish/meat fillings for improvement in quality and consumer preference.