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Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus Mrigala) During Frozen Storage

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Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus Mrigala) During Frozen Storage Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 3230-3241 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 12 (2017) pp. 3230-3241 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.612.376 Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage T. Sandhya Rani1, K. Dhanapal1*, G.V.S. Reddy2, D.R.K. Reddy3, K. Sravani1 and G. Praveen Kumar1 1Department of Fish Processing Technology, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur – 524 344, Andhra Pradesh, India 2Fisheries Research Station, Palair, Khammam District, Telangana, India 3Department of Aquaculture, College of Fishery Science, Sri Venkateswara Veterinary University, Muthukur – 524 344, Andhra Pradesh, India *Corresponding author ABSTRACT Cirrhinus mrigala is one of the most important fresh water fish cultured throughout the state of Andhra Pradesh. The fish is highly preferred in the market because of the taste and K e yw or ds texture of the meat. However, one of the key factors limiting the use of this species is the Mrigal, Mince, presence of pin bones. Microbiological, chemical, proximate and sensory changes of value quality, added mince based products prepared from mrigal (Cirrhinus mrigala) was determined ° biochemical, during storage at -18 C for a period of 3 months to explore the possibilities of better microbial, Shelf utilization of this species by development of value added mince based products and to life. evaluate the shelf life during frozen storage. Mince from mrigal was used for preparation of value added products viz., fish cutlets and fish fingers. Microbiological counts were Article Info enumerated including total plate count, Staphylococcus aureus, Coliforms, psychotropic Accepted: and other pathogenic bacteria. The TPC value of fish cutlet and finger decreased from 4 4 2 3 23 October 2017 7.26x10 , 7.54x10 to 8.96x10 , 1.67x 10 cfu/gram of sample respectively during storage. Available Online: There was a significant increase in pH and TVBN value in fish finger and cutlet. Sensory 10 December 2017 acceptability decreased with increase in storage time. From the results it was observed that the estimated shelf life of fish cutlets and fish fingers was150 and 145 days respectively. Introduction Man‟s quests for newer taste in foods know products became popular particularly with the no bounds. This has lead to the development advent of fast food trade. Battered and of a wide variety of coated food products, breaded products offer a convenience food which have now become a part of culinary valued widely by the consumer. There was an tradition. These foods include meat, poultry, increase in consumers for fish and fishery vegetable, fruit and fish products that are products around the world in recent years due covered with batter and breading before to recognition of their nutritive value. There is cooking. The first commercially developed a wide scope for increasing the consumption coated product was „fish finger‟ (Surendren et by developing value added products (Rathod al., 2003) later several other fish and fishery and Pagarkar, 2013). There are suggestions to 3230 Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 3230-3241 use carps for the production of surimi and Materials and Methods other value added products (Sankar and Ramachandran, 2005). Fish patties and Fresh mrigal with an average length and fingers made from carps have been suggested weight of 38.67±3.04 cm and 927.60±128.64 as convenience products, as they are preferred g respectively was collected from the to traditional preparations of this fish (Sehgal fishfarm, Muthukur, Nellore were used for the and Sehgal, 2002). Efforts have also been study. Fish was brought in iced condition and made to improve the quality and stability of was processed manually into dressed fish, ready to eat foods (Cakli et al., 2005). which was later converted to mince using a deboner (Safe World, Malaysia). The deboned Freezing and frozen storage of fish cutlet and fish meat was minced using mincer (Sirman, fish fingers are commonly used because of the Italy) to obtain uniform size meat particles. consistency, reliable quality, ease of The fresh minced meat obtained from mrigal transportation and the fact that they are very was used for the preparation of fish cutlets close to fresh equivalents (Tokur et al., 2004 and fish fingers. The recipes for the products and Sharma et al., 2000). Battered and were selected by comparing the acceptability breaded or coated systems have the benefits of different formulations of ingredients by of versatility and familiarity because they sensory evaluation. enhance the flavor and texture of processed food products (Biswas et al., 2004). Preparation of fish cutlets Coating of meat products with edible Ingredients used for the preparation of fish materials provides better protection against cutlets from mrigal meat are presented in oxidation and microbiological deterioration. It Table 1. Minced fish meat obtained from can also significantly enhance the sensory mrigal fish was cooked under 0.5kg/cm2 qualities of meat products and could be an steam pressure for 20 minutes and cook drip effective method of value addition with better was drained out. Boiled and peeled potatoes consumer acceptability (Ahamed et al., 2007). were mashed and mixed thoroughly with all Considering the demand for ready to eat fish other ingredients. Approximately 25 g of products especially in developing countries above material was taken, shaped into ball like India, there is an instant need to diversify and flattened into round shape of 1 cm our fish based products. Preparation of fish thickness. Battering was done by dipping in cutlet and fish finger is one such technology egg white and then rolled in the bread crumbs for diversification. powder until uniform coating of breading material was formed on the surface. The The important parameters which affect the cutlets thus prepared were frozen at -40°C for shelf life of the stored products are the 2 hours and packed in HDPE pouches, sealed production form, features of packing material, and stored at -18°C for its quality evaluation. storage temperature, packing process and machines that are used (Baygar et al., 2008). Preparation of fish fingers Based on this background, the aim of present study was set to develop ready to eat fish Ingredients used for the preparation of fish products from mrigal (Cirrhinus mrigala) and fingers from mrigal meat are presented in to determine the rate and the type of Table 2. The minced meat is mixed with all deterioration process that occurs during other ingredients to form the pasty mass of frozen storage. hard consistency and made into slabs and 3231 Int.J.Curr.Microbiol.App.Sci (2017) 6(12): 3230-3241 frozen at -40°C in a freezer unit for 2 hours. similar products, on a nine-point scale and The frozen slab was cut into fingers of scores were assigned with „1‟ being the least uniform size the battered and breaded again and „9‟ being the highest for attributes as frozen at -40°C for 2 hours and packed in described by Reddy (1992). The HDPE pouches and stored at -18°C for its characteristics evaluated during sensory quality evaluation. evaluation were appearance, colour, odour, flavor, taste, texture and over all acceptability. Experimental design The products were deep fried in refined sun flower oil until they were cooked before being From the frozen stored lot, three pouches each presented to the panelists. of fish cutlets and fish fingers were randomly chosen and samples from each pouch were Statistical analysis analyzed in triplicate for microbiological, biochemical and sensory attributes as All analyses were carried out in triplicates and described in the following sections. Sampling subjected to tests. Analysis of variance was was done with time interval of every 15 days. performed by one-way ANOVA procedures with the application of Duncan‟s multiple Proximate, biochemical and microbial range tests and descriptive statistics using analysis SPSS 19 (SPSS, 2010). The least significant difference (LSD) was used to test for Moisture, fat, protein and ash content were difference between means and significance determined according to AOAC (2000). was defined at P<0.05. Results are reported as Differences in weight were recorded after mean values of determinations ± Standard drying the sample in hot air oven at 100±5℃ Deviation. overnight to determine the moisture content. Crude protein (TN x 6.25) and fat contents Results and Discussion were determined by the micro-kjeldahl and soxhlet method respectively. Crude ash was The yield of mince was 38.51±0.97% from determined by heating an incinerated sample whole mrigal. The raw minced meat yield of in a muffle furnace at 550°C for 6 hours. Total fresh water fishes like common carp and volatile base nitrogen (TVBN) was silver carp varies from 40-47% (Arekere, determined by the micro diffusion method of 1993; Siddaiah et al., 2001). The initial Conway (1962). Thiobarbituric acid value moisture, protein, fat and ash content of (TBA) was determined by the method of mrigal mince were found to be 75.01±0.82%, Tarladgis et al., (1960), Peroxide value (PV) 18.65±0.03%, 3.16±0.14% and 1.53±0.02% and Free fatty acid (FFA) were determined respectively. The proximate composition of according to Jacobs (1958) and Olley and mrigal is comparable to other fresh water Lovern (1960) respectively. Microbiological fishes (Arekere, 1993; Siddaiah et al., 2001; examinations were carried out as per APHA Sehgal et al., 2010; Elyasi et al., 2010). (1992) methods. Proximate analysis Sensory analysis The changes in proximate composition of fish Sensory characteristics of the fish cutlet, fish cutlet and finger during frozen storage are finger from mrigal minced meat were given in Table 3 and 4 respectively.
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