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Production and Quality Assessment of Fish Burger from the Grass Carp, Ctenopharyngodon Idella (cuvier and Valenciennes, 1844)

Monjurul Haq
Department of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, Bangladesh

Progga Laboni Dutta
Department of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, Bangladesh

Nadira Sultana
Department of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, Bangladesh

Md. Anisur Rahman
Department of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, Bangladesh

Abstract/ Executive Summary:

Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46±0.89 % and 16.42±0.57 %, respectively. Lipid (6.64±0.15 %) and ash (2.98±0.09 %) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable.

Keywords: Production, Quality assessment, Fish burger, Grass carp, Ctenopharyngodon idella

Location: laboratory of Fisheries and Marine Bioscience Department, Jessore University of Science and Technology, Jessore and Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

The present study was conducted to develop fish burger from grass carp and to investigate on the biochemical composition and consumer acceptance.

Methodology:

Laboratory used for the study: The experiment was conducted in the laboratory of Fisheries and Marine Bioscience Department, Jessore University of Science and Technology, Jessore and Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna. Selection of fish species: Grass carp, a low-priced fish in the common fish market, would serve as an adequate source of raw material for fish burger that may provide a good taste and nutrition to the young and outgoing people in cheaper price. Collection of fish: Fish was collected from the Chuadanga Bus Stand Fish Market of Jessore Town. Immediately after collection, the fish was iced properly with crushed ice in an insulated box (Marina cooler for outdoor and indoor cap 35 L, 20 kg capacity) and transported to the laboratory of the Fisheries and Marine Bioscience, Jessore University of Science and Technology. The mean length and weight of the fish were 48±2.50 cm and 1.60±0.35 kg, respectively. Preparation of the product: The preparation of the fish burger was divided into two steps. First, preparation of mince from the raw fish and then preparation of fish burger from the prepared mince. The steps are described as follows:Preparation of the mince: The fishes were weighed and then washed with clean tap water, beheaded, eviscerated, skinned and washed. The skinned fishes were filleted and deboned manually in iced condition. Then mince was prepared by a mechanical mincer (National Meat Grinder, MK-G3NS, Matsushita Electric Industrial. Co. Ltd., Osaka, Japan) through one mm orifice diameter; so that all bones and connective tissues were removed from the muscles. All the utensils used in the experiment were cleaned with adequate washing and kept cool (5⁰C). Mince recovery from each fish was recorded. Huge amount of crushed ice was made available through an ice maker (Lab Tech Ice Macker, Series L cm-200m, R4044A, UK) to maintain adequate temperature throughout the product preparation. After mincing, the mince was kept in a small bowl that is fixed in a big plastic bowl around which huge amount of ice was kept. Preparation of the fish burger from the mince: The mince obtained from the Grass carp fish muscle was ground with 2% NaCl, 2% oil, 0.6% sugar, 2% spices (onion, garlic, ginger, green chili paste and hot spices) and 25 % potato. The whole dough was stuffed into a steel frame. The size of each burger patty was (6.5x6x0.5 cm). The steel frame was set on a wooden plate. Another wooden plate was fixed on the frame and held tightly with nuts and bolts to compress the material kept in the steel frame in between the two wooden plates. After freezing at -4⁰C for 20 minutes, the patties were separated from the steel frame and dipped in a batter formulation. Then it was fried in dip- soybean oil and was ready to eat. After cooling, the burger patty was packaged in air tight polyethylene bag for different biochemical analyses.

Source of Information: Journal of Fisheries, Volume 1 Issue 1 Pages: 42-47 December 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Production of fish burger from grass carp in household level will generate additional income for commercial fisherman. The socio-economic implications would be favorable as both urban and rural consumers would show interest towards the products. Due to less involvement of capital and equipment, the production technology can be spread up to rural levels with lesser risk. Successful production will raise the price of raw material so that fishermen will get higher return of the catch. This will improve the livelihood of poor fishermen and people will get better nutrition at cheaper price. Therefore, it can be assumed that business with value added products like grass carp fish burger in Bangladesh has a very good prospect and it would bring economic benefit to the producer.

Knowledge Management: Journal