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Development of Fish Stick from Silver Carp (hypophthalmichthys Molitrix) Mince and Its Quality Changes at Room Temperature (28 to 32°c)

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

M. I. Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. H. I. Ali
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

Fish stick was developed from silver carp (Hypophthalmichthys molitrix) by using different kinds of food additives (0, 10, 15, and 20% mashed potato, wheat flour, 1.5% NaCl, 2% oil, 5% spices such as onion, ginger, garlic, green chili paste, hot spices (garam masala), 1.0% MSG and 1.0% sugar). Sensory, chemical and microbiological changes of silver carp fish stick were determined to evaluate its quality changes at ambient temperature (28 to 32°C) during storage. It was observed that the moisture, pH and protein contents in silver carp fish stick decreased than those parameters for fish mince but lipid and ash contents increased. Among the variable levels of mashed potato, 10% showed the best sensory performance and was recommended for further production. At room temperature, the sensory quality parameters decreased significantly (p<0.05) but the TVB-N value increased progressively in fish stick samples during storage. The microbial load also increased significantly (p<0.05) at this temperature. Therefore, the study was concluded as- at room temperature silver carp fish stick remain in acceptable condition for a very shorter period, in fact, less than 72 hours.

Keywords: Fish stick, Silver carp, Mince, Quality change, Ambient temperature

Location: Department of Fisheries Technology under the Faculty of Fisheries, Bangladesh Agricultural University

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

The present study was, therefore, conducted to achieve the following objectives- to formulate and develop fish sticks from silver carp for better utilization of this species of fish and to investigate the changes in different quality parameters of fish sticks at ambient temperature (28 to 32°C).

Methodology:

The experiments were conducted in the laboratories of the Department of Fisheries Technology under the Faculty of Fisheries, Bangladesh Agricultural University (BAU). Fresh silver carps (total of 16 fishes) were collected from Kamal Ronjit (K.R) Market. Immediately after collection, the fish was iced properly with crushed ice in an insulated box (Cosmos Ltd., Seol, Korea, 20 kg capacity) and transported to the laboratory. The average size and weight of the fish were 32± 2.50 cm and 750± 0.35 g. In the laboratory, the fishes were washed thoroughly, either minced immediately for use or packed in a polyethylene pouch and then frozen stored in a deep freezer (-20°C). The preparation of the fish stick can be divided into two steps. First, preparation of mince from the raw fish and then preparation of fish sticks from the prepared mince. The steps are described as below- The fishes were weighed and then washed with clean water, beheaded, eviscerated, skinned and washed with chilled water. 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 a 1mm 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 (around 5°C). Mince recovery from each fish was recorded. A 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. The ingredients used for the preparation of fish stick were: fish mince (55.0%); variable levels (0, 10, 15 and 20%) of potato mash, wheat flour; NaCl (1.5%); Monosodium glutamate (MSG) (1.0%); spices (onion + garlic + ginger + green chili paste = 5.0%); sugar (1.0%); and chilled water (15%). All these ingredients in appropriate quantities were thoroughly mixed together by hand-wearing hand gloves and the dough was made. The dough was formed into a flat block in a frame and cut into small pieces of 3-inch × 1 inch × ½ inch (l×w×d). The fish stick was kept under chilled conditions until used for further experiment. The battering solution was prepared by mixing egg white, spices, salt and MSG. The fish sticks were dipped into the battering solution and rolled into the bread crumbs. Battered and breaded fish sticks were then dip fried in soybean oil until the surface of the stick become golden brown color. Finally, prepared fish sticks were then kept on the paper towels in order to soak the extra oil from the surface of the fried fish sticks. Potatoes were used for gel enhancing along with different spices for the preparation of fish sticks from silver carp fish to attract local consumer's acceptance. A panel of nine-person of students, teachers and staff of the Department of Fisheries Technology provided the sensory assessments of the products (as Nowsad et al., 2000 described). Prior to testing, panelists were familiarized with the properties of meat gel and the instructions relating to the scoring of the sample. Pretests were undertaken with selected samples to familiarize the panelists with the measurement procedure. Three discs of gel (0.5 cm thick) were supplied to each panelist to recognize every attribute. As fish stick prepared with 10% mashed potato scored highest by the panelists, therefore, fish stick prepared along with 10% smashed potato was further prepared for storage study. Fish sticks with 10% potato were stored at ambient temperature (28 to 32°C). The shelf life of the stored products was assessed by the determination of sensory, chemical and microbial analysis. Data was taken at intervals of 24 hours. One-way analysis of variance and the general linear model using Windows for SPSS 9.0 was used to analyze the data. The Duncan's New Multiple Range Test (DMRT) was used to find the significant differences between storage periods.

Source of Information: Journal of Agriculture, Food and Environment, Vol 1 No 4 December 2020 Pages 27-32

Article Link (Online Journal): DOI: https://doi.org/10.47440/JAFE.2020.1405

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Among variable levels of smashes potatoes used in the preparation of silver carp fish stick, 10% smashes level was accepted by the panelists for further preparation. Sensory, chemical and microbial studies showed that fish stick stored at ambient temperature (28 to 30°C) remains in an acceptable condition less than 72 hrs. Storage of fish sticks at lower temperatures in different packs like air-tight packs or a vacuum-sealed packs might keep the product edible for weeks.

Knowledge Management: Journal