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Quality Evaluation of Fish Ball Prepared from Frozen Stored Striped Catfish (pangasianodon Hypophthalmus)

M. Akter
Department of Fisheries Technology, SFM Fisheries College, Melandah, Jamalpur

.N. Islami
Department of Fisheries, Government of the People's Republic of Bangladesh, Dhaka

M.S. Reza
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202

F.H. Shikha
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202

M. Kamal
Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

Fish ball is a kind of mince-based product in south Asian market. The products has been introduced in well off restaurants but not yet introduced in common consumer market in Bangladesh. The products attain a meaty texture and can conceal the fishy odor with high acceptability. This study aimed to evaluate the quality of the fish ball prepared using frozen stored striped catfish (Pangasianodon hypophthalmus) as raw material and other ingredients including NaCl, sugar, spices, monosodium glutamate and meshed potato. Washed and unwashed mince were used to determine the effect of frozen storage and washing on fish mince. Results indicated that frozen storage decreased the quality (texture, flavor and color) of the fish flesh affecting the quality of the final product. Washing also caused the decreases in the color and flavor of the final products.

Keywords: Fish ball, Pangasianodon hypophthalmus, Thai-pangus, Value-added product

Location: Laboratory of Fisheries Technology,Bangladesh Agricultural University (BAU), Mymensingh

Start Date: 00-02-2013

End Date: 00-05-2013

Program Area: Postharvest and Agro-processing

Commodity: Cat fish

Objectives:

1. To evaluate quality of fish ball prepared from frozen stored whole Thai-pangus, washed and unwashed mince.

Methodology:

Raw materials: Twenty (20) live Thai-pangus with average length of 43 cm and body weight of 1.25 kg were collected from K.R. market, Bangladesh Agricultural University (BAU), Mymensingh and transported to the Laboratory of Fisheries Technology, BAU. Fish were killed with cranial spiking and washed with tap water. Then they were placed in polythene bags and kept in ice until further use. Storage of raw material: Fish were divided in four (4) different groups, viz. five (5) fish each for preparation of washed mince from frozen whole (WW), unwashed mince from frozen whole (UW), mince washed frozen (WM) and mince unwashed frozen (UM). First two groups of whole fish (WW, UW) were packed in polyethylene pouch and frozen stored at -20ºC. Rest of the fishes were minced by mechanical mincer and from that portion, half of the mince was washed (WM) two times with chilled water containing 0.1 % NaCl, kept in plastic box and wrapped with polyethylene pouch and frozen stored. Rest of the mince was kept as unwashed mince (UM) and frozen stored in the same way. Stored samples were used for fish ball preparation after every 10 days interval in triplicates. Preparation of fish ball: Samples of frozen whole fish, washed and unwashed mince were taken out from the freezer and thawed at refrigerated temperature (4ºC). The thawed fishes were washed with clean water, filleted with sharp knife and skinned manually. Fillets were washed with chilled water to remove blood, visceral content etc. and mince was prepared by a mechanical mincer through a 1 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 (5ºC). Part of unwashed mince was used as WU, and washed mince from frozen whole fish (WW) was prepared by two times washing with chilled water containing 0.1% NaCl. The mince thus obtained was ground with 2% NaCl, 2% oil, 0.6% sugar, 2% spices (onion, garlic, ginger, cumin, green chili paste and hot spices), 1% MSG (monosodium glutamate) and 25% of meshed potato for 5-7 minutes. Then the dough was shaped into 1.5 inch diameter ball, placed in a plastic box and kept at -20 ºC for 24 hours. In this way fish balls were prepared directly from frozen washed (WM) and unwashed mince (UM). After freezing, fish balls were taken out from freezer and dipped in a batter formulation with wheat flour (34%), NaCl (1%), MSG (1%), spices (1%), egg (19%). Then they were fried in dip-oil until the surface becomes golden brown color. Finally, prepared fish balls were placed on paper to allow soaking of extra oil from the surface. Quality assessment of fish ball - Softness/firmness (S/F) and chewiness / rubberiness (C/R) tests: S/F was defined as the amount of force required to bite through the sample with incisors and C/R as the amount of effort the panelists had to exert in chewing to prepare the sample for swallowing. The quality was evaluated by the numerical scores in triplicate up to 10, where for S/F, 1=very soft; 10=extremely firm and for C/R, 1=not chewy/rubbery; 10=extremely chewy/rubbery. Color and flavor test: Color and flavor were evaluated organoleptically. Scores used were from the range of 10 to1; where 10 = desired color and flavor; 1 = absent of color and flavor. The panel scores were recorded in the score sheet shown in Table 1 and 2. Sensory evaluation: A nine-member panel conducted sensory assessments of the products as described by Nowsad et al. (2000). Prior to testing, panelists were familiarized with the properties of meat gel and the instructions relating to scoring of the samples. Three discs of gel (0.5 cm thick) were supplied to each panelist to recognize every attribute. Statistical analysis: Data from different measurements were subjected to t-test (p < 0.05). The statistical analysis package SPSS 9.0 (SPSS Inc, Chicago, IL, USA) was used to explore the statistical significance of the results obtained.

Source of Information: J. Agrofor. Environ. 7 (1): 7-10, 2013; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Thai-pangus is a suitable species for producing value-added surimi-based products. However, prolonged frozen storage of fish fillets or mince decreases the texture, flavor and color of the fish flesh slowly which have effect on the quality of the final product.

Knowledge Management: Journal