Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4066: Nutritional Composition, Bioactive Properties, and Sensory Evaluation of Breadsticks Enriched with Carp Meat (Cyprinus carpio, L.)
Foods doi: 10.3390/foods14234066
Authors:
Grzegorz Tokarczyk
Grzegorz Bienkiewicz
Katarzyna Felisiak
Patrycja Biernacka
Tomasz Krzywiński
Marek Bury
Cezary Podsiadło
Eire López Arroyos

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry.