Ulfat Jahan Lithi
Department of Fisheries Technology, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
Md. Faridullah
Department of Fisheries Technology, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
Md. Nasir Uddin
Department of Fisheries Technology, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
Mohammad Ferdous Mehbub
Department of Fisheries Technology, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
Md. Abu Zafar
Department of Aquaculture, Hajee Mohammad Danesh Science & Technology University, Dinajpur 5200, Bangladesh
Value added food, Sensory quality, Biochemical quality
The Laboratory of the Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Animal Health and Management
Tilapia, Storage
Study area and period: Experiment was conducted in the Laboratory of the Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, during the period of July 2017 to August 2018. Sample collection: Fresh Tilapia was purchased from Bahadur Bazar Fish market, Dinajpur, Bangladesh. Total 15kg fishes were collected, average weight of each fish was 750g and average length was 25 cm. The fishes were immediately transported to the Fisheries Technology Laboratory. Preparation of fish mince and fish burger: The collected fish were beheaded, eviscerated and washed with clean water. After that fishes were filleted and skinned with sharp knife, deboned and minced with a meat mixer in cold condition. A considerable amount of prepared mince was packed in zip lock PVC bag for quality analysis during frozen storage period. The mince obtained from tilapia fish was mixed with onion (8.40%), ginger (3.45%), garlic (3.85%), green chili (4.80%), salt (3.00%), sugar (1%), black pepper (0.90%), tasting salt (0.45%), corn flour (4.40 %) and egg (6.0%) (Ninan et al., 2010). The amount of spice was determined by adding small amount of each ingredient, until desirable taste was achieved. After that, the prepared dough was spread in aluminum tray at thickness about 0.5 inch. It was then kept at -18°C for 1 hour in a freezer for partial setting and then cut into round shaped burger patty. Diameter of produced fish burgers were about 1 inch and weight of each fish burger was around 100g. The battering solution was prepared by mixing with egg white, black pepper and salt. Then fish burger patties were dipped into the battering solution and rolled in the bread crumbs until uniform coating on the surface. Produced fish burger patties were put in zip lock PVC bags manually. Each zip lock bag contained 3 pieces of burgers; in total 30 packets were prepared and stored at -18°C for 75 days. Frying of tilapia fish burger: Battered and breaded fish burger patties were dip fried in soybean oil until the surface of the burger became golden brown color. Finally, prepared fish burger patties were kept on the paper towels in order to soak the extra oil from the surface of the fried tilapia fish burger. Quality analysis of tilapia fish burger patty: Fresh fish mince and fish burger patties were analyzed for microbiological, chemical and sensory attributes periodically at 1st, 15th, 30th, 45th, 60th and 75th day of storage period. Samples were drawn randomly for chemical, microbiological and sensory quality analyses and all the analyses were performed at least in triplicate. Biochemical analysis: Proximate composition (moisture, protein, lipid and ash), Total Volatile Base Nitrogen (TVB-N) and pH of fish mince and burger were tested according to the methods described by Association of Official Analytical Chemists (AOAC, 2005). Determination of microbial load: Standard plate count (SPC) was determined by using consecutive decimal dilution technique in spread plate method. Approximately 10g of burger samples were put in a pre-sterilized blender containing 200 ml of peptone water (0.2% peptone) and homogenate was properly mixed with peptone water. Aliquots of 0.1 ml of the serial dilutions were pipetted out and transferred aseptically to the agar plates. The samples were spread by L- shaped glass rods throughout the surface of the media until the samples dried out. The plates were then put in incubator at 30°C for 24-48 hours and then plates were counted. Sensory evaluation of tilapia fish burger: A panel of seven trained personnel was formed for sensory evaluation of tilapia fish burger. Panelists scored the burger for color, taste, texture and overall acceptability following 4-point hedonic scale as 1 for “excellent”, 2 for “good”, 3 for “average”, 4 for “Bad” (Tokur et al., 2004). For each sensory analysis fish burger patties were taken out randomly from frozen storage and stored at 4ºC for thawing. After that, burger patty was fried in sunflower oil and presented to each panellist to recognize every attribute Statistical analysis: For statistical analysis, SPSS 11.5 (SPSS Inc, Chicago, IL, USA) was used to determine the difference between group of biochemical and sensory data. Analysis of variance (ANOVA) was used to find the significance of difference between the storage periods.
J Bangladesh Agril Univ 18(2): 524–528, 2020
Journal