Development of High Nutritious Fish Powder Mixture Using Chirocentrus Dorab, Selaroides Lepotolepis and Stolephorus Indicus for Bakery Industry

Journal of Food and Agriculture 2019, 12(I): 29 - 39 DOI: http://doi.org/10.4038/jfa.v12i1.5218

Development of High Nutritious Fish Powder Mixture Using Chirocentrus dorab, Selaroides lepotolepis and Stolephorus indicus for Bakery Industry

G. M. W. R. Bandara1*, H. S. Hewage 2 and P. C. Arampath3

ABSTRACT sensory panel. Of them, clove was selected as the best odor enhancer by the panelists. The The research was aimed to develop a highly proximate composition of selected fish nutritious fish powder mixture by powder showed 5.98% of moisture, 4.44% of incorporating dried fish powder of small fish, ash, 6.98% of fat and 44.25% of protein, Chirocentrus dorab (Katuwalla), Selaroides 9.23% of crude fiber and 29.16% of lepotolepis (Suraparawa) and Stolephorus carbohydrates, respectively. In indicus (Hadella) to enhance the nutritional microbiological tests, no colonies of E. coli value. Raw fish was collected from the and Staphylococcus aureus were detected in fishing area of Chillaw and Galle in Sri fish powder. Further, to verify the shelf life Lanka. The developed fish powder mixture is of fish powder, Aerobic Plate Count was a potential ingredient to enrich the performed at ambient temperature and nutritional value of wheat flour mixtures or without adding any natural or artificial dough prepared in the bakery industry preservatives into fish powder. The shelf life conveniently. The fish powder mixture of fish powder was three weeks at ambient formulae were developed by mixing with temperature. In conclusion, the developed different ratios of selected small dry fish nutritious fish powder has high potential as a powder. The best fish powder formulation low cost, convenient ingredient to enhance was selected using sensory evaluation the protein content in bakery products. conducted using fish powder incorporated Further studies on extended shelf life wheat flour buns. Further, in order to determination by adding natural enhance the odor of fish powder mixture, preservatives could be recommended. natural ingredients such as clove, almond essence and vanilla were separately Keywords: Chirocentrus dorab, Fish incorporated into the selected fish powder powder, Selaroides lepotolepis, Shelf life, formulation and they were evaluated by a Stolephorus indicus

1 Postgraduate Institute of Agriculture, University of INTRODUCTION Peradeniya, Peradeniya, Sri Lanka 2Faculty of Science, Horizon Campus, Malabe, Sri Lanka Economically developing countries like Sri 3Department of Food Science and Technology, Lanka has a long need for inexpensive Faculty of Agriculture, University of Peradeniya, sources of animal protein for human Peradeniya, Sri Lanka consumption as a help to prevent

* [email protected] malnutrition (Abbey, 2017). The use of high http://orcid.org/ 0000-0002-4682-0907 protein fish offers a possible way of alleviating this problem. Many people are This article is published under unable to afford for seafood products, the Creative Commons Attribution License (CC 4.0), especially in the areas where the seafood is which permits unrestricted use, distribution, and not available. Therefore, as a solution to the reproduction in any medium provided the original work is economic and logistic challenges, properly cited increasing small fish consumption among

G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath

the poor will be essential and this product Sri Lanka and they were transported to the can be introduced to stimulate the demand. laboratory of Horizon Campus, Malabe, Sri Lanka in ice boxes. The fish were then In this study, three varieties of small washed, degutted, and de-headed, and the fish were selected based on the high cleaned fish were dipped in pure lime nutritious value according to a previous extract for 10 minutes and arranged on study conducted by Edirisinghe et al. perforated trays to oven-dry under 60 0C for (2000). The study exemplifies that the one hour and 45 minutes separately for each protein content of Chirocentrus dorab fish type. Once the samples were dried, (Katuwalla), Selaroides lepotolepis those were ground and sieved with a mesh (Suraparawa) and Stolephorus indicus sieve. The dried fish samples were (Hadella) are respectively, 17.6%, 15.7 % measured and stored in airtight plastic and 15.9% among many other small fish bottles until next use under the room varieties in Sri Lanka. These small fish are temperature. abundant in coastal fishing areas, however, people have lesser consumption compared Formulating Fish Power to the other fish species. The Food and Agriculture Organization of the United A 50g of each fish type was collected and Nations has approved a high-quality fish mixed with wheat flour with different ratios powder product, which can be incorporated to make buns as shown in Table 1. in quick bread, cakes, cookies, cereals, pastries, and baby foods without lowering Table 1: Ratios of mixing fish powder and the appealing of these foods to the wheat flour for making buns consumer. Fish Wheat Treatment Therefore, in order to minimize the flour (g) flour no gap between the consumption of high (g) nutritious small fish among the Sri Lankan 10 20 T1 community a fish powder mix incorporated 15 15 T2 with wheat flour was developed and 20 10 T3 evaluated for the application to the bakery industry, which was the main objective of the study. Separately, 5g of yeast was dissolved in 15ml of hot water and 10g of yeast was MATERIALS AND METHODS added and mixed thoroughly and allowed to react for 10 minutes and one-third of the Sample Preparation yeast mixture was added to three batches of flour separately. A 3g of salt and 8g of The selected fish varieties were collected margarine were also added to the mixture. from fish landing sites in Chillaw and Galle, Samples were mixed gently using clean

Development of High Nutritious Fish Powder Mixture

gloved hands and the dough was kept to rise above. As per the results, the best odor for about 45 minutes. Then, approximately enhanced fish powder formula was selected 10g of dough was taken and shaped to round for the analysis. and placed on the tray. This was then baked at 1800C for 25 minutes in a preheated Nutritional Analysis electric oven. The determination of moisture A sensory evaluation was conducted content was done according to the oven with 30 untrained panelists. Further, the drying method of ISO 712:2009 (Sri Lanka results of the five points hedonic scale Standards, 2009). Total ash content was sensory evaluation for overall color texture, determined using ISO 2171:2007 (Sri fishy odor, taste and after taste of fish Lanka Standards, 2007) method. Crude fat powder buns were analyzed by the Kruskal- content, crude protein content and crude Wallis nonparametric method using fiber content were determined according to MINITAB statistical software version 18.1. AOAC (2000) method. Further, the As per the results, the best fish powder carbohydrate content was determined formula was selected for further according to the Nitrogen free method development of appealing odor. described by AOAC (2000).

Formulating and Selecting Odor Enhancer Calorific Value

In order to develop an appealing odor to the The caloric value (CV) was calculated powder mixture, three enhancers such as in kilocalories per 100g (kcal/100g) by vanilla, cloves and almond essence were multiplying the energy values for each used. The batches were prepared according nutrient such as crude fat, protein and to the below table (Table2) using the best carbohydrate values as follows, where, % sample from the fish powder mixture in CV = (% Protein × 4.36) + (% Lipid × 9.02) Table 1. A sensory evaluation was + (% Carbohydrate × 3.68) (USDA, 2019). conducted with 30 untrained panelists using the same statistical method described

Table 2: Ratios of mixing selected fish powder (T1) with odor enhancers for making buns

Fish Wheat Flour Enhancer Quantity Treatment powder (g) (ml) No (g)

10 20 Cloves 5 T4

10 20 Vanilla 5 T5

10 20 Almond essence 5 T6

G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath

Evaluation of Microbial Stability of the coli were done according to SLS 516: 2013 Fish Powder Mixture Part 3 (Sri Lanka Standards, 2013).

Total Plate Count and Enumeration of RESULTS Yeast and Mold Selection of the Most Preferred Fish Powder Formula by Sensory Evaluation The samples were prepared according to the SLS 516:2013 standards (Sri Lanka The null hypothesis stated that the medians Standards, 2013). The total plate count was of all groups were equal whereas, the determined according to the method alternative hypothesis stated that at least described by SLS 516: 2013 Part 1 and Part one group was different from the population

2 and the same method was used to median. The comparison of Hstat and Htable determine the enumeration of yeast and values for sensory attributes showed that mold. This was also used for the analysis of only texture was significantly different shelf life and was performed in two weeks’ among the treatments and other sensory time intervals for 4 weeks and results were attributes had no significant differences compared with SLS standards. Further, among three different batches, T1, T2 and Enumeration of Staphylococcus aureus was T3. According to the average ranks of each performed according to SLS 516: 2013 Part sensory attribute, a WEB (Radar) 6 and detection and enumeration of presentation was created (Figure 1) and the coliform, faecal coliform and Escherichia analysis showed fondness for colour,

Figure 1: Radar chart for sensory attributes of each treatment with fish powder formula

Development of High Nutritious Fish Powder Mixture

texture, taste and after taste were relatively the fondness for overall flavour, overall higher and fishy odour was relatively lower odour, overall texture were relatively higher in sample T1. Therefore, sample T1 was and overall mouthfeel and overall likeness selected as the most preferable fish powder were greater in sample T4. Therefore, formula and used for further development. sample T4 was selected as the most preferable fish powder formula with Selection of the Most Appealing Fish enhanced odour, which included clove and Powder Formula with Enhanced Odor by it was used for further nutritional and Sensory Evaluation microbial analysis.

According to the analysis of the comparison Nutritional Analysis; Proximate between Hstat and Htable values for each Composition of the Formulated Fish sensory attribute, only mouth feels and Powder overall likeness were significantly different (p < 0.05) and overall colour, overall The observed results for the final fish flavour, overall odour and overall texture powder formula (T4) were ranged within the were not significantly different. According standard specification limits for dried fish to the average ranks of each sensory products according to the specification for attribute, a WEB (Radar) presentation was dry fish products of the SLS standards, SLS created (Figure 2) and the analysis showed 643: 2007 (Sri Lanka Standards, 2007).

T5 T6

Figure 2: Radar chart for sensory attributes of each treatment with odor enhance

G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath

The proximate composition showed high reduced and then again increased after 4 content of crude protein whereas weeks. According to the results after four carbohydrate content was lower than weeks, total aerobic plate count was 5.2 x protein. The calorific value was found to be 105 and that was higher than the specified 363.19 kcal/100g (Table 3). limit given by SLS 643: 2007 (Sri Lanka Standards, 2007) for dried fish products. Table 3: Proximate composition of the Therefore, the developed fish product is formulated fish powder by dry basis considered safe to consume with in the first three weeks of preparation stored under Parameter % by mass room temperature. Crude Protein, 44.25 Ash Content 4.4 Table 4: Change of total aerobic plate count Moisture 5.98 over the weeks Crude Fiber 9.23 Total Fat 6.98 Storage Total aerobic Carbohydrate Content 29.16 Period plate count (Week) (CFU/g) Microbial Analysis of Final Fish Powder 0 2.0 x105 Formula and Shelf Life Determination 1 9.2 x 104 2 3.8 x 105 The total aerobic plate count of the final fish 3 4.1 x 105 powder was 2.0 x 105 CFU/g (Table 4). The 4 5.2 x 105 SLS standard level for the dried fish products of total aerobic plate count was 5 DISCUSSION x 105 CFU/g where the study result was less than the standard value. The yeast and mold A fish powder mixture using Chirocentrus value resulted in the final fish powder dorab, Selaroides lepotolepis and formula was 0.2 x 102 CFU/g (Data not Stolephorus indicus was developed with shown) and according to the SLS standard further appealing odor-enhancer, vanilla. SLS 643: 2007 (Sri Lanka Standards, 2007), Nutritional analysis and microbial analysis yeast and molds should be less than 1x104 were conducted to evaluate the nutritional CFU/g. There was no detection recorded for composition and microbial parameters coliform, Fecal coliform, or Escherichia respectively. coli and Staphylococcus aureus. Therefore, considering the microbial analysis results, The nutritional analysis is the key the developed final fish powder could be commercial concern as food manufacturing accepted under the SLS standards. companies need to ensure that the product meet the appropriate nutritional The results showed that after one composition. Moisture content is an week, the aerobic plate count had been indicator of shelf stability, thus increase

Development of High Nutritious Fish Powder Mixture

moisture content can enhance microbial malnutrition. However, the effects of growth, which leads to deterioration in enriching foods with fish ingredients on foods. The moisture content of the product sensory quality can give negative effects (5.98%) was lower than the SLS standards both on flavor and odor if they are used at according to SLS 643: 2007 and low inappropriate levels. Therefore, the level of moisture content of the samples indicated enrichment should not affect the acceptance the possibility of reducing the microbial and sensory properties of the product. growth. Another advantage of developing fish Usually, 100g of wheat flour contains powder is that fishery resources are limited 13.7% protein content (Venugopal, 2006), and there is a necessity to optimize the however, the developed fish powder utilization of the low-value fishes and by- mixture contains 44. 25 % of proteins and products (Shaviklo, 2013). Adding value to that could be due to the appreciable amount the underutilized fish and fish by-products of protein present in fish (Edirisinghe et al., through developing fish powder mixture 2000). Therefore, the fish powder mixture seems highly profitable (Shaviklo, 2012). can serve as an inexpensive source of protein to the consumers (Shaviklo, 2013). According to the sensory attributes, When the protein content is higher than fishy odor is due to the dried fish odor and 65%, fish protein powder can be classified flavor, rancid odor and flavor, fish liver oil as a high-level protein concentration odor and flavor (Shaviklo, 2012). The (Shaviklo, 2013) and thus, the developed developed fish powder contained 6.98 % of fish powder is considered as moderate level fat content, and having higher fat content protein concentration. Also, in order to such as above 3% can lead to rancid odor enhance the level of proteins, fish protein and makes it unacceptable for use as should be protected against denaturation reported by Khoshkhoo et al. (2012). during drying (Park and Lin, 2005). Comparatively fish protein contains a Further, sensory attributes of fish higher level of essential amino acids powder mixture are similar to dry fish (Shaviklo, 2012) and particularly, they are (Venugopal, 2006), thus, the fish powder rich in lysine and methionine (Venugopal, mixture can be successfully marketed in the 2006). Therefore, the developed product is areas, where fish powder from dried fish is a valuable supplement to improve the used in tasty and spicy dishes consumed protein quality and quantity of indigenous with the staple dish. Production of fish diets, such as diets of preschool children powder has two effects on food, first, it and other vulnerable groups. Such products increases the content of nutrients in the diet, have been used to increase the weight and second, it improves the utilization of fishery height of the children (Owsu Amoako, resource and fish protein consumption per 2001), and therefore the developed fish capita (Pauly et al., 2001). powder may possible to be used for treating

G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath

The crude fibre content of the wheat common causes of bacterial infections in flour is 2.7 % and the developed fish humans (Pires et al.,2012). Food poisoning powder mixture contains 9.98% of crude is commonly manifested as diarrheal fibre content which is higher than wheat diseases, which are often triggered either by flour. The increased fibre content aids better toxin production by the microbe or by the bowel movement and it is necessary for host’s reaction to the infection. foods generally as it reduces food retention Staphylococcus aureus and Escherichia coli time in the digestive tract (Akoja and Coker, are important causes of enteric illness and 2018). Wheat flour contains 76% of thus known as “Hygiene indicator carbohydrates, whereas, the developed fish organisms” (Carpenter et al., 1997). The powder mixture has 29.16% of main objective of using these bacteria as carbohydrates. This is because fish contains indicators is to reflect the hygienic quality more of the proteins and thus, of the fish powder mixture. Escherichia coli proportionally, due to the availability of fish is commonly used as a faecal indicator powder, overall carbohydrate content has organism and without having Escherichia been lowered. However, this is coli indicates that there is no direct or advantageous, as this can be an applicable indirect faecal contamination (Carpenter et food source for the dietary plans for al., 1997). About 0.2 x 102 CFU/g of yeast lowering body weight. and molds were detected in the developed fish powder and that was however, lower The calculated calorific value for the than the acceptable minimum count fish powder mixture was 363.19kcal/100g. according to SLS standards. This might The whole grain wheat flour contains 340 have occurred due to improper processing kcal/100 g (Kumar et al., 2011) which is and partial dehydration of fish during slightly lower than the developed fish drying. Therefore, the temperature can be powder mixture. Generally, the increased by 10o C and the oven drying time recommended daily calorie intake is 2700 can also be extended to 2 or 3 hours more. kcal per day for men and 2200 kcal per day Even though the fish proteins can be for women, and this can vary according to denatured by exposing longer time to the the age and body weight, etc. (Brown et al., higher temperature, it can be controlled by 2016). It is also recommended that in order a sufficient concentration of sucrose along to maintain healthy body weight, with a small amount of polyphosphate that individuals must be able to correctly match can protect fish proteins from denaturation energy intake with energy expenditure during drying and storage (Carvajal et al., (Brown et al., 2016) and the developed fish 2005) because of the formation of hydrogen powder mixture would be helpful in bonds with proteins by providing a controlling daily calorie intake. replacement for the hydration shell (Carpenter et al., 1997). Foodborne pathogens have been extensively incriminated worldwide as

Development of High Nutritious Fish Powder Mixture

The determination of shelf life using life by reducing the total aerobic plate count Aerobic Plate Count method is an indicator and they are also combined with nisin which of quality assessment of food product and is an antibacterial product synthesized by this method provides useful information microbial culturing to extend the shelf life about the general quality and shelf life of of fish and fish products (Mei et al.2019). the food under the given storage conditions. Some of the examples of plant-based Shelf life of the developed fish powder preservatives are thyme essential oil, mixture was limited to 3 weeks. The cinnamon oil, rosemary oil, oregano and moisture content of the developed fish rosemary extract with onion juice (Mei et powder was 5.98%. Moisture has a al., 2019). Adding plant-based natural significant effect on crude protein, crude preservatives also provides antimicrobial, fat, mold growth and insect infestation and antioxidant, antiviral, anti-inflammatory, protein and fat can be decreased with a and other health-promoting benefits (Mei et higher amount of moisture content al., 2019). (Muhammad et al., 2003). Moisture content is not directly related to mold and microbial Moreover, Vilain et al., (2016) growth rates, but water activity affects the suggest that beneficial micronutrients in mold and microbial growth (Thomsan, fish are not widely available in other food 1994). Water activity is a measure of items. Fish is among the best sources of microbial susceptibility accepted by the micronutrients such as iron, zinc, calcium, United States Department of Agriculture vitamin A and iodine. Therefore, fish and a key component in many hazard consumption is a better way to fill the analysis and critical control point plans micronutrients deficiency gap (Vilain et al., (Carter, 2016). Therefore, increasing the 2016) drying time can lower the water activity of the fish powder mixture, and thus extend the CONCLUSION shelf life. There was no natural or artificial preservative added for extending the shelf Incorporation of dried fish powder of life in the present product. Therefore, shelf Chirocentrus dorab (Katuwalla), life can also be extended using natural Selaroides lepotolepis (Suraparawa) and preservatives since the consumer preference Stolephorus indicus (Hadella) into wheat is mostly towards natural preservatives due flour mixture has significantly improved the to safety concerns (Mei et al., 2019). nutritional, microbial and sensorial quality Bacteriocins, organic acids and plant- of wheat flour-based bakery product. The derived antimicrobials can extend fish shelf product was developed using, two sensory life and decrease lipid oxidation. Moreover, evaluations conducted to select the best fish some algae and mushroom species can also powder and wheat flour ratios and provide a potential source of natural appealing odor enhancers. The developed preservatives (Mei et al., 2019). The plant- fish powder mixture showed 3 weeks shelf derived compounds could extend fish shelf stability under room temperature and it has

G. M. W. R. Bandara, H. S. Hewage and P. C. Arampath

potential to be extended further by using Carpenter J. F., Pikal M. J., Chang B. S. and natural preservatives. The level of moisture, Randolph T. W. (1997). Rational ash, total fat, fibre, carbohydrate and Design of Stable Lyophilized Protein Formulation. Some Practical Advice protein content of the developed fish Pharm Research, 14:969-975. powder mixture were in the acceptable Carter, B. (2016). Complete Moisture range. Microbial study showed that the Analysis of Wheat. Food Quality and microbial counts were within the accepted Safety. Available online at range and fish power incorporated with https://www.foodqualityandsafety.com/ wheat flour was safe to consume within 3 article/complete-moisture-analysis-for- weeks of production under the storage of wheat/ Carvajal P. A., Lanier T C., MacDonald G. room temperature. A. (2005). Stabilization of Proteins in Surimi. CRC press. Further studies are recommended on doi:10.1201/9781420028041.ch5 the effects of different packaging materials, Edirisinghe E., Perera W. and extending shelf life using natural Bamunuarachchi A. (2000). Nutritional preservatives and a better way to Evaluation of Some Small Coastal Fish incorporate fish oil during the fish powder in Sri Lanka. The National Aquatic Research and Development Agency, 36: production. 47-53. Khoshkhoo Z., Motalebi A. A., Razavilar REFERENCES V. and Khanipour A. A. (2012). Protein and Lipid Changes of FPC Produced Abbey L, Glover-Amengor M, Atikpo MO, from Caspian Sea Kilk as in VP and Atter A, Toppe J. (2016) Nutrient MAP During Storage at Different Content of Fish Powder from Low Temperatures. Iran Journal of Fish Value Fish and Fish Byproducts. Food Science, 2: 338-346 Science Nutrition. 5(3):374‐379 Kumar P., Yadava R. K., Gollen B., Kumar Akoja, S., and Coker, O. (2018). S., Verma R. K. and Yadav S. (2011). Physicochemical, Functional, Pasting Nutritional Contents and Medicinal and Sensory Properties of Wheat Flour Properties of Wheat: A Review. Life Biscuit Incorporated With Okra Sciences and Medicine Research, 22. Powder. International Journal of Food Mei U., Ma X. and Xie J. (2019). Review Science and Nutrition, 3(5): 64-70. on Natural Preservatives for Extending AOAC (2000). Ofﬁcial Methods of Fish Shelf Life. Foods, 8: 490. Analysis (17th ed.). Washington, DC: Muhammad N., Masood B., Faqir, Mian Association of Ofﬁcial Analytical S., and Rashid M. (2003). Effect of Chemists. Moisture on the Shelf Life of Wheat Brown R. E., Canning K. L. and Kuk J. L. Flour. International Journal of (2016). Calorie Estimation in Adults Agricultural Biology, 5 (4): 458-459. Differing in Bodyweight Class and Owusu-Amoako (2001). Nutritional Status Weight Loss Status. Medicine and and Humoral Immune Response in Science in Sports and Exercise, 48(3): Ghanaian Children. Comparing the 521- 526. Effects of Supplementing a Traditional Rice Diet With Fish Powder Plus.

Development of High Nutritious Fish Powder Mixture

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