A. K. M Nowsad
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
M. S. Hoque
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. Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Low-cost marine fish, Unwashed mince, Mince blend, Fish sausage, High temperature-high pressure gel
Bangladesh marine water, Chittagong
Socio-economic and Policy
Five low-cost underutilized marine fish species (LMF) like small red jewfish (Johnius orgentatus), small sea catfish Tachysurus thalassinus), horse mackerel (Megalaspis cordyla), jeweled shad (Ilisha filigera) and skipjack tuna (Sarda orientialis) were selected for this study. These marine fish species have limited use in commercial production, low price on the fresh fish market and are abundantly available in Bangladesh marine water, Iced fishes were purchased from the Kawran Bazar wholesale fish market in Dhaka. Immediately after purchase the fish were re-iced with new crushed ice in an insulated ice box. The average weight of red jewfish (Johnius orgentatus), sea catfish (Tachysurus thalassinus), horse mackeral (Megalaspis cordyla), jwelled shad (Ilisha filigera) and skipjack tuna (Sarda orientialis) were 0.34 ± 0.04, 2.60 ± 59, 0.44 ± 0.04, 1.11 ± 0.25 and 1.80 ± 0.52 kg and average length were 12.05 ± 1.5, 45.0 ± 3.74, 12.40 ± 2.4, 20.3 ± 4.22 and 26.52 ± 2.1 cm, respectively (Fig. 1). After brought to the laboratory the raw materials were frozen stored in a freezer (-20oC). The fishes were washed, deheaded and eviscerated. The skinned fishes were filleted and deboned manually in iced condition. Then mince were 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 procedure from the mincing of fish to filling of paste in the casing were done at around 5 to 8°C. Six mince blends were separately ground with 2.5% NaCl, stuffed into sausage casings, cooked at 90°C for 30 min and gel thus formed were evaluated for the gelling performance of the blends. Blend number C where minces from red jewfish, sea catfish, horse mackerel, jeweled shad and skipjack tuna were blended at a rate of 30, 20, 20, 15 and 15% gave the best quality gel. Mince blend C was ground with 2.5% NaCl, 1.6% Sugar, 0.1% monosodium glutamate (MSG), 1.5% various spices, 2% vegetable oil, 10% mashed potato and starch (pure extract). Grinding was done for a total period of 20 min. The ground paste was stuffed into a sausages casing (Krehalon casing, 2.8 cm diameter, 8 cm long with Kureha Chemical Co., Tokyo, Japan) by a manual stuffer, both ends of the casing was sealed with cotton twine after removing any air baubles from the casing. Performance of fish sausage was determined under different cooking process like, two-step heating (incubation at 35° to 55°C for 60 min. and then cooking at 90-100°C for 30 min); boiling (20-60 min); broiling/steaming (20-40 min); and autoclave cooking (110-125°C at 15 Ibs.inch-2 for 10 to 20 min). The pH values were measured by using a laboratory pH meter. A folding test was carried out by folding a 2mm thick sample disc into halves and quarters as per the method developed by Nowsad et al. (2000a). The scale was A++ = no crack when folded into quarters, A+ = no crack when folded into half but crack when folded in quarter, A = crack when folded into half, B+ = broke and split into halves.Average of the readings from three different measurements for each of the samples was taken.
Progress. Agric. 18(2) : 157-166, 2007 ISSN 1017-8139
Journal