Development of Dried Pasta Fortified with Pink Perch Nemipterus japonicus Meat Powder

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This study shows improved nutritional quality and stability in dried pasta fortified with pink perch meat powder, indicating its potential benefits.

Pasta fortified with 10% pink perch powder improved protein content and reduced carbohydrates.
Nutritional evaluation indicated significant enhancements in fat and ash while lowering moisture content.
Storage stability was assessed over 120 days, finding improved firmness and cooking quality.
Sensory evaluation rated the pasta containing 10% fish powder as the highest, validating its acceptance.

Dorlekar et al. (2025) studied this question.

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This study shows improved nutritional quality and stability in dried pasta fortified with pink perch meat powder, indicating its potential benefits.