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Quality and Shelf Life of Fish SAUsage and Fish Ball Prepared from Bombay Duck

M. A. Siddique
Department of Youth Development, Dhaka, Bangladesh

M.A.A. Faroque
Department of Fisheries, Ramna, Dhaka-1000, Bangladesh

S. Yeasmine
Bangladesh Fisheries Research Institute, Mymensingh, Bangladesh

M.S. Uddin
Department of Fisheries, Ramna, Dhaka-1000, Bangladesh

M.N. Islam
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensinh-2202, Bangladesh

A.A.K.M. Nowsad
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensinh-2202, Bangladesh

Abstract/ Executive Summary:

Microbiological quality and shelf life of sausage prepared from Bombay duck was investigated The effect of three gel enhancing ingredients (potato starch, mashed potato and boiled rice paste) on the quality and shelf life of sausage at different storage temperatures was also investigated. A portion of the mince (fillet) was washed with water containing 0.1 % NaCl. Both washed and unwashed mince were ground with 3% NaCl and 0.1% monosodium glutamate, different spices and different types of gel-enhancing ingredients (10%) for 20 minutes at 4°C. The ground paste was stuffed into casing and incubated at two-step heating: :first 55°C for 60 min and 85°C for 30 min. Fish ball were deepfreeze in soybean oil. The resulting products were subjected to puncture test, folding test and sensory test. Potato-starch, mashed potato and boiled rice paste in the mince improved the textural quality and shelf life of the products. The incorporation of various starch ingredients had insignificant effect on bacterial load. The interaction effects of all variables did not have any significant impact on bacterial load at any storage temperatures or period. On the contrary, puncture test results at different storage period (day) were significantly varied (P

Keywords: Surimi, Fish sausage, Fish ball, Bombay duck, Shelf life

Location: BFDC at Cox's Bazar

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fish

Objectives:

1. The objectives of this study was to preparation of fish sausage and fish ball from Bombay duck, to study the bacterial load of fish ball and fish sausage in variable periods of room and refrigeration temperature storage, to relate bacterial load with the textural and sensory qualities of the products and to evaluate the shelf life of sausage and ball in different storage conditions.

Methodology:

Preparation of fish sausage - Both washed and unwashed frozen mince were mixed with pre-weighed salt (3%), sugar (1.6%), spices (0.5%), vegetable oil (2%), cow fat block (5.7%) and three types of starches. Pepper, ginger, garlic, cinnamon, cardamom, black pepper and onion were powdered and mixed together at a concentration of 0.1%, 0.1%, 0.05%, 0.05%, 0.05%, 0.05% and 0.1% respectively. Washed and unwashed frozen mince were ground with potato starch, mashed potato and boiled rice paste in a cooled mortar for 20 min. The ground paste was stuffed into a casing. It was confirmed that the filling was free from any air bubble inside. Air bubble found inside was removed by pressing the casing manually. Both ends of the casing were sealed by knots of thread. The sausage casings were incubated in water at two-step heating: first 50°C for 60 min and 85°C for 30 min. Storage of fish sausage - The sausages were divided into two parts and one part was stored at room temperature in a clean and contamination free place of the laboratory (28°C) and another part was stored in refrigerator (5°C) and examined for microbial growth in four successive days after two days interval. Preparation of Fish Ball - Both the washed and unwashed thawed frozen mince block were ground and were used for the preparation of fish ball. Minces were ground with 2.5% NaCl, sugar, monosodium glutamate, spices (Chili powder, ginger, cinnamon, garlic and onion) and variable level (10%) of potato-starch, mashed potato and boiled rice paste and required amount water in a hand mortar at 4⁰C. Grinding was done for a total period of 15 minutes. The raw ground meat paste was shaped into ball and dip fried into oil (boiling oil). Prepared fish balls were kept at room temperature for 1.5 hr before any analysis. Storage of fish ball - The one part of fish balls covering with thin polyethelene were kept at the room temperature in a contamination free place of the laboratory and another part were preserved in a refrigerator (5⁰C). These were examined for microbial plate count in four successive days after two days interval. Compositional analysis - Three samples from each of unwashed and washed mince and cooked sausage were analyzed for proximate composition such as moisture, crude protein (Kjeldahl procedure), crude lipid, and ash content. The composition was analyzed on dry weight basis according to standard procedure of the Association of Official Analytical Chemists. Moisture was determined by drying 5g sample at 105°C for 24 hrs in an air oven until it reached constant weight. Lipid was determined by extracting a given quantity of sample with petroleum ether in Soxhlet Apparatus for 19 to 20 hrs. In crude protein estimation, about 1g of comminuted sample was employed for Kjeldahl procedure. A factor of 6.25 was used for converting the total nitrogen to crude protein. Ash was determined by igniting the sample in a muffle furnace at 550°C for 6 hrs. Statistical analysis - Experimental data for the quality of fish sausage and fish ball were plotted against two storage temperature (A), two techniques of mince preparation: unwashed and washed (B) and three starch incorporation (C) and analyzed through a 2×2×3 factorial experiments. The data of such asymmetrical factorial was analyzed by Randomized Completely Block Design (RCBD) and tested (significance) through Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DMRT).

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 8, Issue: 1, Page: 41-48, January - February, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The study of shelf life of both fish sausage and fish ball prepared from Bombay duck provide the complete picture of bacteriological and textural profiles of the value-added products stored at two temperatures (28⁰C and 5⁰C). It is a preliminary study through which a comprehensive investigation can be carried out including all other factors that might influence the shelf-life of the products, like packaging materials, temperature fluctuation, post processing handling, etc.

Knowledge Management: Journal