Quality of fish product fortified with guava peel powder as preserved in a prefabricated solar cooler **

Abstract In this work, guava (Psidium guajava L.) peel powder's antioxidant capacity and functional value in fish nuggets kept in a solar cooler at 5°C were examined. Guava powder peel was incorporated to fish nuggets at two distinct levels, 1.0%, and 1.5%, and the effect was compared to the control. High dietary fibre (56.93%), phenolics (43.99 mg GAE/g), and strong radical scavenging and reducing properties are observed in Guava powder. The addition of guava peel powder increased the emulsion stability and cooking yield and decreased the pH of emulsion. The incorporation of guava peel powder did not affect the amount of protein and ash content, but it increased the moisture content of fish nuggets. None of the textural qualities differed considerably except for springiness value. Guava peel powder was reported to prevent lipid peroxidation in fish nuggets during storage as determined by the TBARS level. The addition of guava peel powder decreased the growth of microbes due to its antimicrobial properties. Flavor and juiciness increased by the addition of guava peel powder in fish nuggets and can be employed as an antioxidant dietary fibre source in muscle foods.