Production of Fish Cake from Siamese Mud Carp
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International Journal of Applied Engineering Research ISSN 0973-4562 Volume 13, Number 2 (2018) pp. 1332-1335 © Research India Publications. http://www.ripublication.com Production of Fish Cake from Siamese Mud Carp 1Minh N. P.*, and 2Nga N. H. 1Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam. 2Department of Health, Soc Trang province, Vietnam. *Corresponding author Abstract The Siamese mud carp (Henicorhynchus siamensis) is a species of freshwater cyprinid fish, a variety of Asian From the tenth to eleventh months of the lunar calendar, the carp native to the Mekongand Chao Phraya flooding season comes to Mekong Delta. But that marks the Rivers in Southeast Asia, especially start of the migratory Siamese mud carp (Henicorhynchus in Cambodia, Laos, Thailand and Vietnam. Henicorhynchus siamensis) season, a vast multitude of fish species in the siamensis is a synchronous, i.e. single spawned species that Mekong River. In Vietnam, catching or farming aquatic clearly shows a single peak of gonadosomatic index in June to resources forms a vital part of rural people's livelihoods and September and the highest in August (Suvarnaraksha et al. contributes a major source of protein. With a huge volumn of 2010). During the wet season, this species migrates into Siamese mud carp ( ) caught a year, Henicorhynchus siamensis floodplains for spawning (Fukushima et al. 2014). Eggs and Vietnamese farmers ussually process them into fermented fish larvae grow in the floodplains and the larvae migrate back to sauce. There is not much research mentioned to processing rivers when the floodwaters begin to recede at the starting of this valuable fish. In order to improving the added value of dry season (Rainboth 1996; Fukushima et al. 2014). this fish, we investigated a production of fish cake from Henicorhynchus siamens is also adapts to lentic Siamese mud carp. By investigation different parameters environmental conditions, such as lakes and reservoirs, and probably affecting to gelation, we noticed that we would get contributes a significant portion in fish catches the best physicochemical properties and sensory (Suvarnaraksha et al. 2010). Not only does this fish provide characteristics of fish cake by the addition of carrageenan protein, but also vitamins and minerals to the people (Roos et 1.0%: gelatin 1.0%. al. 2007). Keywords: Siamese mud carp, fish cake, carrageenan, Siamese mud carp is a major source of income for many physicochemical properties gelatin, gelation, families in the delta in the flooding season (Piyathap Avakul, 2015). A family can catch 100 kg of the fish or above a day on average, which is retailed to local residents or wholesaled to INTRODUCTION traders. The volume of Siamese mud carp caught a year Hydrocolloids are a heterogeneous group of long chain depends on rainfall in the rainy season. Viraxay Bandavong et polymers (polysaccharides and proteins) characterised by their al. (2016) performed isolation and screening of protease property of forming viscous dispersions and/or gels when producing halotolerant bacteria from fermented freshwater dispersed in water. Presence of a large number of hydroxyl (- fishes. In this research, they used Siamese mud carp as a OH) groups markedly increases their affinity for binding material for examining. We didn’t see any research mentioned water molecules rendering them hydrophilic compounds. to fish cake production from Siamese mud carp. Therefore, we Further, they produce a dispersion, which is intermediate focused on examining different aspects affecting to siamese between a true solution and a suspension, and exhibits the mud carp cake production such as carrageenan, gelatin properties of a colloid. Hydrocolloids have a wide array of concentration supplemented into fish paste, mixture of functional properties in foods. These include thickening, carrageenan and gelatin. gelling, emulsifying, stabilisation, and controlling the crystal growth of ice and sugar though the basic properties for which hydrocolloids find extensive use are thickening and gelling. MATERIAL & METHOD Hydrocolloids disperse in water to give a thickening or Material viscosity producing effect. This water-thickening property is common to all hydrocolloids and is the prime reason for their We catched Siamese mud carp from An Giang province, overall use (Dipjyoti Saha, 2010). Carrageenan is a Vietnam.. After harvesting, they must be kept in ice chest (< hydrocolloid that finds maximum application because of its 4oC) and conveyed to laboratory within 2 hours for ability to form gels at much lower concentrations compared to experiments. Besides Siamese muad carp, we also used other any other gelling agent (Puvanenthiran et al. 2003; de materials such as NaCl, monosodium glutamate (MSG), Vries 2004; Verbeken et al 2004). Gelatin exhibits a wide pepper, sugar, garlic, carrageenan, gelatin. Lab utensils and range of functional properties. Gelatin gels melt at relatively equipments included grinder, weight balance, thermometer, low temperature (melt-in mouth). Gelatin melts at much lower autoclave, ice chest, texture analyzer. We evaluated moisture temperature because the junction zones are only bound by content, texture, color in fish cake. weak hydrogen bonds (Dipjyoti Saha, 2010). 1332 International Journal of Applied Engineering Research ISSN 0973-4562 Volume 13, Number 2 (2018) pp. 1332-1335 © Research India Publications. http://www.ripublication.com Research method Table 1. Effect of carrageenan concentration to texture firmness of fish cake Investigate the effect of carrageenan to physicochemical properties and sensory characteristics of fish cake Carrageenan Texture firmness of fish cake Siamese mud carp was kept under 4oC in 2 hours before being concentration (%) (g/mm2) grinded thoroughly. Salt 1%, MSG 0.2%, sugar 0.5%, pepper Control 8.72d 2% and garlic 2.5% were used as food ingredients. It was grinded into paste in 2 minutes at 0-4oC. Then we added 1.0 9.85c different carrageenan concentration (1.0, 1.5, 2.0, 2.5 and b 3.0%) into fish paste. Fish cake was then formed and 1.5 11.79 o sterilized at 121 C in 10 minutes. Texture, color, and moisture 2.0 12.01ab were tested to identify the optimal carrageenan concentration. 2.5 12.13a a Investigate the effect of gelatin to physicochemical 3.0 12.19 properties and sensory characteristics of fish cake Siamese mud carp was kept under 4oC in 2 hours before being Table 2. Effect of carrageenan concentration to color of fish grinded thoroughly. Salt 1%, MSG 0.2%, sugar 0.5%, pepper cake 2% and garlic 2.5% were used as food ingredients. It was grinded into paste in 2 minutes at 0-4oC. Then we added Carrageenan concentration Color of fish cake (a different gelatin concentration (1.0, 1.5, 2.0, 2.5 and 3.0%) (%) value) into fish paste. Fish cake was then formed and sterilized at Control 57.45c 121oC in 10 minutes. Texture, color, and moisture were tested 1.0 58.73bc to identify the optimal carrageenan concentration. 1.5 59.91b 2.0 62.13ab Investigate the effect of mixture (carrageenan: gelatin) to a physicochemical properties and sensory characteristics of 2.5 62.58 fish cake 3.0 62.67a Siamese mud carp was kept under 4oC in 2 hours before being grinded thoroughly. Salt 1%, MSG 0.2%, sugar 0.5%, pepper Table 3. Effect of carrageenan concentration to moisture 2% and garlic 2.5% were used as food ingredients. It was content of fish cake grinded into paste in 2 minutes at 0-4oC. Then we added different carragenan: gelatin ratio (2.0%:0%, 0:2.0%, Carrageenan concentration Moisture content of fish cake 1.0%:1.0%, 1.5%:0.5, 0.5%:1.5%, respectively) into fish (%) (%) paste. Fish cake was then formed and sterilized at 121oC in 10 Control 65.01c minutes. Texture, color, and moisture were tested to identify the optimal carrageenan concentration. 1.0 66.74b b 1.5 66.98 2.0 69.23a Statistical analysis 2.5 69.56a Data were statistically summarized by Statgraphics. 3.0 69.64a RESULT & DISCUSSION From table 1, 2 and 3 we will get the best physicochemical Effect of carrageenan to physicochemical properties and properties and sensory characteristics of fish cake by the sensory characteristics of fish cake addition of carrageenan 2.0%. Similarly, Nicomrat et al. (2016) demonstrated the effect of carrageenan on quality of Hydrocolloids are widely used in many food formulations to frozen Moo yor. The result showed that carrageenan favorably improve quality attributes and shelf-life. The two main uses affected cooking loss and expressible moisture content better are as thickening and gelling agents. Hydrocolloids with their than tapioca starch. unique characteristics are of great interest in processed meat due to their abilities to bind water and form gels (Candogan and Kolsarici, 2003). Effect of gelatin to physicochemical properties and sensory characteristics of fish cake Gel formation is the phenomenon involving the association or cross-linking of the polymer chains to form a three 1333 International Journal of Applied Engineering Research ISSN 0973-4562 Volume 13, Number 2 (2018) pp. 1332-1335 © Research India Publications. http://www.ripublication.com dimensional network that traps or immobilises the water Effect of mixture (carrageenan: gelatin) to within it to form a rigid structure that is resistant to flow. The physicochemical properties and sensory characteristics of formation of gel involves the association of randomly fish cake dispersed polymer segments in dispersion in such a way so as Table 7. Effect of carrageenan: gelatin ratio to texture to form a three-dimensional network that contains solvent in firmness of fish cake the interstices. Ratio of carrageenan:gelatin Texture firmness of fish cake (g/mm2) Table 4. Effect of gelatin concentration to texture firmness of c fish cake Carrageenan 2.0% 12.01 Gelatin 2.0% 11.97c Gelatin concentration (%) Texture firmness of fish a cake (g/mm2) Carrageenan 1.0%: Gelatin 1.0% 14.24 b Control 8.72d Carrageenan 1.5%: Gelatin 0.5% 13.17 b 1.0 9.93c Carrageenan 0.5%: Gelatin 1.5% 13.08 1.5 11.55b 2.0 11.97ab Table 8.