Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Different Washing Conditions on the Gel Forming Ability of Tilapia (oreochromis Niloticus) Mince

MD. ISMAIL HOSSAIN
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

FATEMA HOQUE SHIKHA
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

MASHRUFA TANZILA
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Abstract/ Executive Summary:

This study was carried out to observe the effect of washing on tilapia mince. To evaluate the effects of washing, salt-ground (3% NaCl) paste in tubes was incubated in water baths at temperatures of 20, 30, 40, 50, 60, 70and 80ºC for 2 hours (one-step heating) followed by 30 min heating at 90ºC (two-step heating) to make gel. The resulting suwari gels were subjected to instrumental puncture test. The optimum setting temperature to obtain high quality finished products from surimi was found to be 40ºC for one-step heating and 50ºC for two-step heating. A two-step heating schedule of incubation at 50ºC/2 h and cooking at 90ºC/30 min gave high textured good quality suwari gel for both unwashed and washed mince. Washed mince surimi is always superior to unwashed mince surimiin gel quality. In order to find out an efficient washing technique of tilapia mince, a series of experiments on washing solution (0%, 0.05%, 0.1%, 0.15% and 0.2% NaCl), washing period (5, 10 and 15 min.) and washing frequency (1 wash, 2 wash , 3 wash and 4 wash) were conducted. A significantly good textural and sensory quality (p<0.05) of gel and a fine grade surimi was obtained from tilapia mince washed with 0.1% NaCl solution. Two times washing gave the best result. Washing time limited within 10 min (6 min agitation, 4 min settling) was found to give good quality surimi.

Keywords: Washing effect, Gel forming ability, Tilapia mince

Location: The local market and brought to laboratory, Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Tilapia

Objectives:

To determine the effect of different washing conditions on the gel forming ability of tilapia (Oreochromis niloticus) mince

Methodology:

Collection of experimental fish and sample preparation: Fresh tilapia (O. niloticus) used in this study were collected from the local market and brought to laboratory in an insulated ice-box with ice. Preparation of mince: The fish were weighed and then washed with clean water, beheaded, eviscerated, skinned and washed. The skinned fishes were filleted and deboned manually in iced condition and minced by a mechanical mincer (National Meat Grinder, MK-G3NS, Matsushita Electric Industrial. Co. Ltd., Osaka, Japan) through a 1mm orifice diameter so that all bones were removed from the muscle. Half of the minced meat was washed with chilled (4°C) washing solution to remove lipid, enzymes, sarcoplasmic protein and other gel inhibitory substances. For washing, the mince was stirred in 5 volumes of the washing solution for 5 min for agitation and settling down before leaching. The meat was drained and pressed in a nylon bag after leaching and excess water was removed. The unwashed and washed minces were ground with 3% NaCl in a mortar for 20 min at <10°C with ice and a viscous paste was formed. The paste was carefully filled into a heat stable polyvinyledene chloride cylinder manually and both ends of the cylinder were wrapped with parafilm and polyethylene sheets before chilling in iced water. Proximate composition: Three samples from each of the unwashed and washed mince were analyzed for moisture, protein, fat and ash content by the standard procedure of Association of Official Analytical Chemists (AOAC 1990). pH of all the samples was determined from the homogeneous mixtures of sample and distillated water (1:10, w/v) using a digital Mettler Toledo pH meter. Sample preparation for investigation on the effects of washing conditions: The mince samples were washed with different washing solutions containing 0, 0.05, 0.1, 0.15 and 0.2% NaCl. The mince was stirred in 5 volumes of washing solution with 0.1% NaCl for 5 min(3 min agitation + 2 min settling), 10 min(6 min agitation + 4 min settling) and 15 min(9 min agitation + 6 min settling). The mince was stirred with 0.1% NaCl (washing solution) for 10 min for 1 time, 2 times, 3 times and 4 times. The washed minces were ground with 3% NaCl in a mortar for 20 min at <10°C with ice. Due to grinding, the mince formed a viscous paste which was carefully stuffed into polyvinylidene tube (2.8 cm diameter, 12.0 cm long). Both ends of the tube were wrapped with plastic paper before chilling in iced-water (2^oC). Statistical analysis: Results of the experiment have been summarized as average ± SD from three replications. By using one-way analysis of variances (ANOVA) the treatment differences were analyzed. Duncan Multiple Range Test (DMRT) was followed to do so. The differences as represented were statistically significant i.e.; p<0.05. A computer package MSTAT was used to analysis all the data.

Source of Information: Bangladesh J. Fish. (2019) 31(2) : 335-344

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Consequently, three and four washing cycles negatively affected the relative amount of MHC in the washed meat. The majority of the soluble components are freely and rapidly removed in the first washing cycle by simple dilution of the free soluble. Lin and Park (1997) concluded that use of leach water could be reduced by increasing the wash cycles to two. This washing was sufficient to remove sarcoplasmic proteins but also resulted in higher moisture content. However, two washing cycles at a 3:1 water-to-meat ratio failed to remove fish odor and a gray shade completely from the meat when red hake fillet was tested (C.M. Lee, unpublished data).The highest gel-forming ability for both unwashed and washed mince in onestep heating was found at 40°C for 120 min. and 50°C for 120 min. and further heating at 90°C for 30 min. in two-step heating. Washed mince surimi is always superior to unwashed mince surimi in gel quality. A significantly good textural and sensory quality (p<0.05) of gel and a fine grade surimi was obtained from tilapia mince washed with 0.1% NaCl solution. Two times washing gave the best result. Washing time limited within 10 min. (6 min. agitation, 4 min. settling) was found to give good quality surimi.

Knowledge Management: Journal