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Storage Effect on the Moisture Content (%) and Sensory Quality Parameters of Silver Carp (hypophthalmichthys Molitrix) Fish Noodles and Consumers’ Preference to It

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

L. Farzana
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The development of different fish products using boneless muscle is popular in this subcontinent. The present study was conducted to assess the changes in percent moisture content and sensory quality parameters of noodles prepared with silver carp mince along with wheat flour and to study the consumer’s preference for fish noodles. Silver carp fish mince and other ingredients were incorporated with wheat flour in substitution levels of 0, 20, 25 and 30%. The prepared noodles were oven-dried, cooled and stored in polythene and vacuum-sealed packs during storage at ambient temperature (30 to 35 °C) for 6 months. During this storage period, no remarkable change could be observed in the color, flavor, texture and taste of the noodle samples accept the moisture content of the samples. The percent moisture content of noodle samples slightly increased (i.e., percent moisture content increased from 6.37 to 12.38 in sealed polythene pack after 90 days of storage and to 10.02 in the vacuum-sealed pack after 180 days of storage in the control noodle sample whereas in the sample with 30% substitution level of fish mince the value increased from 11.94 to 13.44 in sealed polythene pack and to 12.88 in a vacuum-sealed pack after 90 days and 180 days of storage, respectively) with the lapse storage period. No mold growth could be found on noodle samples. Fish noodles prepared with 25% silver carp mince had the highest score 7.9 (out of 9) for taste though scores for the color (7.9), flavor (7.8), texture (8.1) and overall acceptability (8.4) were higher for the noodles prepared with 30% silver carp mince. Therefore, the study could be concluded as- fish noodles can be stored at room temperature for about 6 months in polythene pack and vacuum-sealed packs without any major deterioration in sensory quality parameters accept little increase in moisture.

Keywords: Fish noodles, Percent moisture content, Sensory quality parameters, Consumer’s preference

Location: Department of Fisheries Technology, of Bangladesh Agricultural University, Mymensingh

Start Date: 00-12-2016

End Date: 00-09-2017

Program Area: Postharvest and Agro-processing

Commodity: Carp fish

Objectives:

The present study was conducted to assess the changes in percent moisture content and sensory quality parameters of noodles prepared with silver carp mince along with wheat flour and to study the consumer’s preference to the fish noodles.

Methodology:

The study was carried out in the laboratories of the Department of Fisheries Technology, of Bangladesh Agricultural University, Mymensingh from December 2016 to September 2017 (total 10 months). Materials-To prepare noodles with the help of a vertical noodle maker required amount of fresh silver carp fish, wheat flour and other major ingredients (salt, oil, different spices) were bought from the local market. Methods: Preparation of silver carp mince-The fish mince was prepared from fresh fish samples which were collected from the local market. First of all, the fishes were cut by discarding the head, fins, tail, and viscera and washed with clean water. The fish was then boiled for 8-10 minutes. After boiling the boiled pieces were deboned manually to separate the fleshes. The skin and oil also were separated from the flesh the fleshes were packed in a plastic container and stored in a refrigerator until further use. Formulation of Noodles- The wheat flour was replaced with 0, 20, 25 and 30% of silver carp mince in the formulation C (noodles without fish mince), S1 (noodles prepared with 20% fish mince), S2 (noodles prepared with 25% fish mince), S3 (noodles prepared with 30% fish mince), respectively. To prepare the dough, the ingredients were mixed with warm water and kneaded for 10 minutes. The prepared dough was transferred to a vertical noodles-making machine and longer types of noodles were made. The prepared noodles were then oven-dried (at 60 °C) for 4 hrs. Storage of noodles- The dried and cooled noodles were divided into two parts; one part was sealed in polyethylene packs (Plate-1. a) and another part was sealed in vacuum-sealed packs (Plate-1. b). Including the control one, all the noodle samples were stored at ambient temperature (30-35⁰C) and relative humidity (RH) of 80-88% for a period of 6 months. During storage, the change in percent moisture content, color, flavor, texture, taste, overall acceptability and mold growth on noodles were investigated. Percent moisture content and sensory parameters- The percent moisture content of the samples was determined following AOAC (2005) method. The sensory parameters of prepared noodles were evaluated by a testing panel. The hedonic rating test was used to determine acceptability. It is the most widely used scale for measuring food acceptability. It is also called the 9 points hedonic test. Jones et. al. (1955) showed that longer scale to nine intervals tended to be more discriminating than shorter scale. The panelists were chosen from different social status. The panelists rated their acceptability of the product on a 01-09 point hedonic scale. The scale was arranged such that 9= like extremely, 7= like very much, 6= like slightly, 5= neither like nor dislike, 4= dislike slightly, 2= dislike very much and 1= dislike extremely.

Source of Information: Journal of Agriculture, Food and Environment, Vol 1 No 4 December 2020 Pages 121-126

Article Link (Online Journal): DOI: https://doi.org/10.47440/JAFE.2020.1418

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

No remarkable change in color, flavor, texture, taste and mold growth in the prepared noodles were observed up to 90 days (for sealed polythene pack) and 180 days (for vacuum-sealed pack) of storage at ambient temperature (30-35°C) and relative humidity of 80-88%. The observation on the change in percent moisture content in noodles showed a little increase in values, indicating the acceptability of the noodles for 90 days in a sealed pack and 180 days in a vacuum-sealed pack. This study has demonstrated that the addition of silver carp mince had a remarkable influence on the sensory properties of noodles. Noodles prepared with 25% silver carp mince had the highest score for taste though scores for the color, flavor, texture and overall acceptability were observed higher for the noodles prepared with 30% silver carp mince along with wheat flour.

Knowledge Management: Journal