Fish ball was prepared from unwashed mince of silver carp (Hypophthalmichthys molitrix). It was developed by using three-gel enhancing ingredients white potato, red potato and boiled rice. Mince was ground with salt, sugar, spices and variable level (%) of ingredients (0%, 10% 15%, 20% and 25%), then the mixture shaped into ball and dip fried in vegetable oil. The sensory attributes, chemical and microbiological analysis were conducted in order to determination the quality and self-life of the product in the laboratory of Fisheries Technology Department, Bangladesh Agricultural University (BAU), Mymensingh. It was observed that white potato smash gave the better result than red potato smash and boiled rice. The similar quality products were found for both 20% and 25% white potato smash but from the view point of economic consideration, by the panel 25% white potato smash was recommended. Proximate compositions were changed with the increase of storage period. Moisture content slightly increased while stored at open condition but slightly decreased in polythene bag storage condition at room temperature. On the other hand moisture content decreased at refrigeration temperature both open and polythene bag storage. Protein content decreased at room and refrigeration temperature, both at open and polythene bag storage. Lipid and ash content increased with the increase of storage period at room and refrigeration temperature both at open and polythene bag storage. The initial TVB-N value of fish ball was 3.86 mg/100g. After 5 days storage at room temperature the TVB-N value were 30.27 and 25.28 mg/100g in open and polythene bag storage, respectively. On the other hand after 9 days storage at refrigeration temperature the TVB-N value were 28.70 and 25.70 mg/100g in open and polythene bag storage, respectively. In the microbial study it was observed that in fish ball the initial bacterial load was 1.45x104 CFU/g. After 5 days storage at room temperature, the bacterial load was 4.93x108 CFU/g and 4.53x107 CFU/g in open and polythene bag storage, respectively. In case of refrigeration temperature the bacterial growth pattern was somewhat different. After 9 days storage at refrigeration temperature the bacterial loads were 2.67x107 CFU/g and 1.85x107 CFU/g in open and polythene bag storage, respectively. In the present study, it was found that the bacterial growth at room temperature in both open and polythene bag condition was very rapid, shelf life of fish ball was short, not more than 3 days. Whereas, at refrigeration temperature fish ball may remain in good condition for 5 days. In this case, rate of bacterial growth was slower and during the 3 days of storage time no big change observed in Aerobic plate count (APC), after that the bacterial growth gradually increased. Therefore, freezing is the primary preservation method for preserving fish ball. In the next step another related product improved fish stick was developed from Silver carp (Hypophthalmichthys molitrix) by using different kinds of food additives (10% mashed potato 1.5% NaCI, 2% oil, 5 spices such as onion ginger, garlic, green chili, hot spices, 1.0% MSG and 1.0% sugar). Sensory, chemical and microbiological changes of Silver carp fish stick were determined to evaluate the shelf life and storage stability at different storage conditions, which conducted in the Department of Fisheries Technology Laboratory. Consumers’ acceptance and marketability test were done at Mymensingh town and KR market of BAU. In order to disseminate the technology, a training programme was also conducted at the village of Bavkhali and Bavkhali union in Mymensingh district. It was observed that, the moisture, pH and protein contents in silver carp fish stick decreawed than fish mince. On the other hand, lipid and ash contents were increased. Among the variable levels of mashed potato level, 10% mashed potato level showed that best sensory performance and was recommended for the commercial production. At room temperature. The sensory attributes deceased significantly (p<0.05) throughout the storage period. On the other hand at refrigeration temperature (5°C) the product was more stable. The TVB-N value increased progressively throughout the storage period (p<0.05) at both at room 28°C) and refrigeration (5°C) temperature. But in case of room temperature, the increase was very rapid than the refrigeration temperature. The microbial load also increased significantly (p<0.05) at both temperatures but the growth pattern was slower at refrigeration temperature. So, it was concluded that, at room temperature shelf life of silver carp fish stick was very short, in fact not more than 24 hours. On the other hand at refrigeration temperature silver carp fish stick may remain in good condition up to 72 hours. During frozen storage of silver carp fish stick (-18°C) for 2 months, sensory quality criteria were scored as quite near those of the fresh storage period. The peroxide value increased significantly (p<0.05) from throughout the storage period. The peroxide value increased significantly (p<0.05 from the 1st week of storage and reached 21.58 meq/kg at the end of storage period. Throughout the frozen storage at - 18°C, initial microbial load reduced sharply (p<0.05) and at the end of storage, bacterial load of the product reached 1.12x102 CFU/g. So, in case of frozen storage it can be concluded that, the shelf life of the product during frozen storage is very loan. The product may remain in good condition more than 2 months.
Fish Stick, Fish ball, Silver carp, Shelf life
Faculty of Fisheries, BAU, Mymensingh-2202
Food Safety and Security
1) To formulate and manufacture fish stick and fish ball from silver carp fish for better utilization
2) To observe the effectiveness of some local gel strengthening ingradients such as white potato starch, mashed white potato, mashed red potato, esculent root, etc. on the quality of fish stick and fish ball.
3) To disseminate the technology to the poor farmers through value addition
4) To involve the rural women in income generating activities.
Procedure of the methodology are given below:
1) Raw material collection
2) Preparation of fish stick and fish ball
3) Proximate composition analysis
4) Packaging
5) Gel strength (gm/cm2)
6) Study of shelf life of the products
7) Sensory evaluation
8) Biochemical parameters
9) Microbiological analysis
10) Training of the fish farmers
11) Involvement of rural women
Bangladesh Agricultural University Research Progress, Volume-21, 2011. Proceedings of the workshop of BAU Research Progress, 05-06 February 2011.
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The product may remain in good condition more than 2 months. Acceptance and marketability study showed that, most of the respondent liked the product and also they showed their interest to show that, most of the respondents liked the product and also they showed their interest to buy and sale such type of products from shop. The average price offered by the consumers for the sliver carp fish stick was 16.51 taka and the fast food shop owners offered the price as 18.5 taka which were much higher than the production cost. Tin the cost profit analysis, it was found that the margin of profit of the silver carp fish stick was quite high (23.30%). Therefore, it can be assumed that business with value added products like silver carp fish stick in Bangladesh has a very good prospect and it would bring economic benefit to the producers. For the dissemination of technology to the field level, a training programme was conducted. For the selection of suitable participants, a survey was conducted among the farmers of the bavkhali union. After the training, the participants were asked whether they would prepare the product by themselves at home. Maximum (73%) participants answered positively. They were further asked, for what purpose they would prepare the product. About 30% said that they would prepare the product commercially. About 43.33% answered, they would prepare silver carp fish stick for both home consumption and for commercial production.
Report/Proceedings