Journal of the Indian Fisheries Association 141 30, 2003, 141-148

PREP , TION OF PAS IEURIZED FISH BALL IN 1 ITS STO. GE, ST I Y AT 0 to 2°C

A. K. Balange, V. R. Joshi* and A. U. Pagarkar* Taraporevala Marine Biological Research Station, 3m Floor, New Administrative Building, Bandra (East), Mumbai - 400 051 'College of Fisheries, Shirgaon, Ratnagiri - 415 629

ABS . , CT Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to Le s itable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C. Keywords: Fish ball, Shelf life, pasteurization, Nemipterus japonicus

ODUCTION prepared from various fishes. Changes of chemical parameters in Fish processing industry in India has surimi during frozen storage were concentrated on the export of frozen surimi investigated by Martinez et al. (1987). to other countries (Balange, 1999). Similarly, the frozen storage changes in Considering the potential of the domestic surimi of white hake (Urophycis tenuis) market for surimi-based products, surimi were studied by Bligh and Spencer (1988). provides good opportunity for preparation Abraham et al. (1992) reported the bacterial of new imaginative products. Fish ball is a profile of fresh and spoiled surimi from Japanese paste product prepared from fish, Johnius dussumieri under refrigerated which is bland in taste. Several scientists storage. have worked on the cook-chill foods (Light et al., 1988; Light and Walker, 1990; Smith At present, fish processing industries et al., 1990; Ghazala et al., 1993; in Maharashtra and other parts of India Venugopal, 1993). A lot of research work are exporting frozen fish surimi to countries has been conducted on quality changes of like Japan, Korea, Thailand, Singapore, 142 A. K. BALANGE, V. R. JOSHI AND A. U. PAGARKAR

Malaysia, etc., where it is utilized in the and oil during frying. The concentrated preparation of finished products for curry paste was added to the consumption. It may be anticipated that (Table 2) at the rate of 20% of fish mince, the industries in future may plan to export made into fish balls, boiled in curry and the finished product as per the requirement the fish ball in curry, thus prepared, was of foreign buyers or the product may be subjected to organoleptic evaluation. sold in the local market as well as the other Table 1: Standardized recipe of fish parts of the country. This study will help ball to fulfill the future requirement of fish processing industries. Ingredient g Surimi 100 In the present study, an attempt has Salt 2 been made to prepare fish ball and curry, Starch 15 to standardize the temperature for Water 10 pasteurization and to study the shelf life of the same when stored at 0 to 2 °C on the Curry paste 20 basis of microbiological, biochemical and Table 2: Standardized recipe of organoleptic assessments. curry paste Ingredient

MATERIAL THODS Onion 77.64 Tomato 15.53 Preparation of Fish Ball in Curry Garlic paste 2.72 Frozen surimi prepared from pink Chilly powder 0.66 perch, Nemipterus japonicus, containing Turmeric powder 0.25 5% sugar and 0.3% polyphosphate was Coriander seed powder 0.37 obtained from a commercial factory and Garam masala 0.31 stored in deep freezer at a temperature of Ginger 1.06 -14°C until further use. As and when Green chilly 0.73 required, frozen surimi was taken out and Coriander leaves 0.73 thawed before use, Curry was prepared as Standardization of Fish Ball in Curry per Mehta (1993) keeping the level of onion at Pasteurization Temperature constant and varying the ratio, viz., 10, 20, 30, 40, 50 and 60% of tomato to onion. Fish ball and curry were prepared as Also, the standardization of green chilly, above. Polythene pouches of 200 g capacity coriander, garlic and ginger spice mixture, (12-pm clear polyester, 400 gauge, size 10.50 oil and water levels has been done for the x 20.50 x 3.25 cm) were used to carry out preparation of curry. Curry paste prepared this experiment. The fish ball and curry according to the standard method and recipe were packed in pouches at 40:60, 50:50, (Table 1) was concentrated to the desired 60:40, 70:30 and 80:20 ratio (fish level of 50% using different levels, viz., 0.1, ball:curry), sealed and checked for 0.2, 0.3, 0.4, 0.5 and 0.6%, of curry paste submergence of fish balls in the curry. PREPARATION OF PASTEURIZED FISH BALL IN CURRY 143 AND ITS STORAGE STUDY AT 0 to 2°C

These were further subjected to heating, taken and transferred to 90 ml of and the temperature profile of water and physiological saline. Homogenisation was products at the geometric centre of fish ball done with the help of mortar and pestle. located at the geometric centre of curry Appropriate dilutions were prepared from (Hersom and Hulland, 1981) was recorded. the homogenate using sterile physiological The temperature profile was monitored by saline, plated on plate count agar by pour recording the temperature at regular time plate technique and incubated for 48 hours intervals. During this process, the at 27°C. temperature was checked by inserting a thermometer at the geometric centre of the fish ball and recorded immediately. The RESULTS I DISCUSSION same procedure was followed for monitoring The results of the organoleptic the temperature profile of curry and water. evaluation of the curry showed that the The temperature profile of the product taken curry prepared with tomato at 20% of onion, was for a single pouch for each of the ratio 3% spice mixture, 3% oil and 20% water mentioned. After cooling, the products were had scored high values (Tables 3 - 6). Fish subjected to organoleptic evaluation. ball is a fish paste product prepared by Similarly, the temperature profile of the mixing fish surimi with other ingredients products with the standardized packing such as starch, salt, monosodium ratio, i.e., 50:50, of fish ball to curry was glutamate, spice mixture and water, and taken on large scale (10 pouches). boiled in water for 6 to 8 minutes (Desai, Storage Study of the Product at 0 to 1979). Bhatkar (1998) concluded that the 2°C fish paste product chikuwa, prepared with 20% spice mixture is suitable for the Indian Fish ball and curry prepared as above palate as compared to that with 1% spice were stored at 0 to 2 ° C. Samples were mixture. Therefore, it was decided to drawn at regular intervals during storage incorporate curry paste into fish paste at and subjected to biochemical, organoleptic 20% of the fish mince and further prepare and microbiological analysis. Total volatile into fish balls. Although the plain fish base-nitrogen (TVB-N) and balls are suspended in curry, the trimelthylamine-nitrogen (TMA-N) were penetration of curry into fish balls could be estimated by Convey microdiffusion method rather difficult once the emulsion has been (Beathy and Gibbons, 1936); 10 g of fish formed during the heating process. Hence, ball and 10 g of curry were separately an attempt has been made to incorporate homogenised with 50 ml of distilled water. curry paste into fish paste before preparing The pH of the homogenates was directly the fish balls. It was observed that during recorded using a pH meter (Sensex, USA). concentration by heating curry paste in The total bacterial analysis was done as frying pan, the curry paste was getting per Speck (1976), and Collins and Lyne charred and hence, it was decided to use (1984). For this, 10 g sample (fish ball in different levels of oil for the purpose of curry in equal quantities) was aseptically concentration. 144 A. K. BALANGE, V. R. JOSHI AND A. U. PAGARKAR,

Table 3: Organoleptic evaluation of curry prepared by mixing varying concentrations of tomato to onion Tomato to Attribute (score) onion ratio Appearance Colour Taste Flavour Overall acceptability 10 6.4 7.0 6.8 8.6 6.75 20 7.2 7.4 7.2 7.2 7.25 30 6.8 7.2 7.6 7.2 7.20 40 7.4 7.4 5.8 7.2 6.95 50 6.4 7.0 5.2 6.2 6.20 60 5.0 5.6 5.4 4.8 5.20

Table 4: Organoleptic evaluation of curry prepared by mixing the spice mixture at different levels Spice mixture Attribute (score) level (%) Appearance Colour Taste Flavour Overall acceptability

1 6.5 7.0 6.5 6.8 6.70 2 6.8 7.2 7.6 7.2 7.20 3 7.5 7.8 7.5 7.5 7.60 4 7.4 7.4 5.8 7.2 6.90 5 6.4 7.0 5.2 6.2 6.20

Table 5: Organoleptic evaluation of curry prepared using various levels of oil to curry paste Paste/oil in Attribute (score) curry paste (%) Appearance Colour Taste Flavour Overall acceptability 1 6.5 6.0 6.8 7.0 6.80 2 6.8 6.3 7.0 6.8 6.70 3 7.5 8.0 7.8 7.5 7.60 4 7.5 7.0 7.5 7.5 7.40 5 7.0 7.5 6.8 7.0 7.10

Table 6: Organoleptic evaluation of curry prepared using various levels of water Level of Attribute (score) water (%) Appearance Colour Taste Flavour Overall acceptability 10 7.4 7.0 7.4 7.0 7.20 20 7.5 7.2 7.6 7.2 7.40 30 6.4 7.0 6.8 6.8 6.80 40 6.0 6.5 6.5 6.2 6.30 50 6.0 6.4 6.3 6.0 6.10 60 5.0 5.6 5.4 4.8 5.20 PREPARATION OF PASTEURIZED FISH BALL IN CURRY 145 AND ITS STORAGE STUDY AT 0 to 2°C

Fish balls were found to be completely catfish fillet at an internal temperature of submerged in curry when packed in the 700C destroyed Listeria monocytogenes and ratios of 50:50 and 40:60 (fish ball : curry) Aeromonas hydrophila by a factor of 6 log whereas in the case of other ratios, one or cycle, i.e., to a non-detectable level, and the more balls remained above the level of curry. psychrotrophic organisms were also reduced Hence, based on the submergence of balls to a non-detectable level. Coles (1995) in the curry and the desire to have higher suggested that the meat products have to amount of solids for packing, a ratio of be held at 75°C for five minutes under 50:50 was selected. microwave heating in order to pasteurize them. For the purpose of elasticity of the fish paste product, it has been found that During the storage study offish ball in heating at 80 to 90 °C is essential (Amano, curry at 0 to 2 °C, it was observed that the 1965). It has been reported that meat and pH of the fish ball in curry decreased fiah products can be pasteurized in sealed gradually from an initial value of 5.90 to microw aveable trays at 85 ° C for two 4.20 on the 40th day of storage. Similarly, minutes and chilled to 4°C for extending Chandrasekhar et al. (1988) and Hegde et the shelf life to 3 to 6 weeks (Everington, al. (1992) have reported decrease in the pH 1989). The temperatures of the product of sausage during storage. TVB-N and were between 70 and 790C, and almost all TMA-N values did not show significant the samples had temperatures of at least variations during the period of storage of 77° C at the time of pasteurization. Huang the sample at 0 to 2 °C (Fig. 1). TVB-N et al. (1993) noted that cooking of covered values ranged from 6.1 to 10.6 for

7 6 5 8 4 6 I 3 a 4 2 2 1 0 0 Ix c° N'Z' N9, t\b` t\CD Nce' (1,1"1"` (0' nk r'P to

Days -1- TMA-N TVB-N pH

Fig. 1. Changes in TMA-N, TVB-N and pH of fish ball in curry during storage at 0 to 2°C 146 A. K. BALANGE, V. R. JOSHI AND A. U. PAGARKAR pasteurized samples. Earlier, The total plate count (TPC) offish ball Chandrasekhar et al. (1988) had observed and curry increased gradually from the that there is no significant increase in first day to the 14 th day, and these were TVB-N and TMA-N offish sausages stored spoiled on the 40 th day (Fig. 2). at low temperature. In the control sample Staphylococci, streptococci, Escherichia coli also, pH showed decreasing trend and the and Salmonella spp. were absent during value ranged from 5.90 to 3.00. Generally, the entire period of storage of both the bacteria prefer carbohydrates for immediate samples. Similarly, Chandrasekhar et al. use and later, go in for the utilization of (1988) have reported that the TPC ranged proteins. Under such circumstances, there between 10 4 and 10 6 cfu/g during will be production of acids and subsequently, refrigerated storage (10 °C). Hegde et al. a reduction in pH (Frazier and Westhoff, (1992) reported an increase in TPC of fish 1988). On the other hand, the control sausage from 1.4x10 2 to 6.0x103 cfu/g sample got spoiled on the second day itself during storage at room temperature (28 ± showing high values, i.e., 15 and 30 mg%, 20C). of TMA-N, which is reflected by the growth It was noticed that there was a gradual of bacteria in control sample. reduction in the quality characteristics of

Fig. 2. Changes in the microbial load of fish ball in curry during storage at 0 to 2°C PREPARATION OF PASTEURIZED FISH BALL IN CURRY 147 AND ITS STORAGE STUDY AT 0 to 2°C the product stored at 0 to 2 °C from the first J. Biol. Bd. Can., 3: 77-91. day to the 12 th day up to which these were Bhatkar, M. A., 1998. Studies on the acceptable. It was observed that there was Preparation of Fish Chikuwa by Using loss of original flavour by the 14 th day and Microwave Oven. M. F. Sc. hence, the panelists rejected the sample. Dissertation, Konkan Krishi On the basis of the above study, it can Vidhyapeeth, Dapoli. be concluded that fish ball in curry Bligh, E. G. and Spencer, K., 1988. prepared with 20% tomato to onion and 3% Surimi studies on white hake spice mixture, and pasteurized at 85 °C for (Urophycis tenuis). In: Proceedings of five minutes can be stored up to 12 days at the Twelfth Annual Conference of the 0 to 2°C. Tropical and Subtropical Fisheries Technological Society of the Americas. Florida University, Gainsville, 672 pp. AC 0 DGEMENTS Chandrasekhar, T. C., Prabhu, R. M. The authors wish to thank Dr. P. C. and Krishmurty, B. W., 1988. Raje, Associate Dean, College of Fisheries, Relative merits of oleoresins and dried Ratnagiri, for his kind encouragement and spice powders in preservation of fish the facilities provided. sausages. In: Joseph, M. M. (ed.), Proceedings of the First Indian Fisheries Forum, Asian Fisheries REFERENCES Society, Indian Branch, Mangalore, pp. Abraham, J. T., Sugumar, G., 427-430. Sukumar, D. and Jayachandran, Coles, R. E., 1995. Microwave processing P., 1992. Bacterial profile of fresh and and packaging integration. In: Willhoft, spoiled fish mince from Johnius E. M. A. (ed.), Aseptic Processing and dussumieri at refrigerated storage. Packaging of Particulate Foods. Fish. Technol., 29: 53-56. Blackie Academic and Professional, Amano, K., 1965. Fish sausage London, pp. 112-146. manufacturing. In: Storm, G. B. (ed.), Collins, C. H. and Lyne, P. M., 1984. , 3 Processing: Part I. Microbiological Methods (5th edition). Academic Press, New York, pp. 265- Butterworths, London,.448 pp. 279. Desai, S. N., 1979. Sausage Technology. Balange, A. K., 1999. Cook-Chill Storage In: Summer Institute of the Utilization of Fish Balls Prepared from Pink Perch of Under Utilized Fishes and Fish Meat. M. F. Sc. Dissertation, Konkan Waste. College of Fisheries, Mangalore. Krishi Vidyapeeth, Dapoli, 116 pp. Everington, E. W., 1989. The use of Beathy, S. A. and Gibbons, N. E., 1936. microwave heating in meat and fish The measurement of spoilage in Fish. processing. In: Trend in Food Science 148 A. K. BALANGE, V. R. JOSHI AND A. U. PAGARKAR

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