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Evaluation of Qualitative Changes of Fish Fingers Made from Big Head Carp (Aristichthys Nobilis) During Frozen Storage

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Evaluation of Qualitative Changes of Fish Fingers Made from Big Head Carp (Aristichthys Nobilis) During Frozen Storage International Journal of AgriScience Vol. 3(10): 796-806, October 2013 www.inacj.com ISSN: 2228-6322© International Academic Journals Evaluation of qualitative changes of fish fingers made from big head carp (Aristichthys nobilis) during frozen storage Rezaei N. 1* Hedayatifard M. 2 1Department of Food Science and Technology, Islamic Azad University, Science and research Ayatollah Amoli Branch, Iran. *Author for correspondence (email:Negin rezaei, Email:[email protected]) 2Department of Chemistry, College of Sciences, Islamic Azad University, Ghaemshahre Branch, Iran Received August 2013; accepted in revised form September 2013 ABSTRACT This study tested changes in qualitative and nutrition values of frozen fish finger samples processed from big head carp (Aristichthys nobilis) flesh. Fish finger samples were produced according to various formulations; 1, 2, and 3 with percentages of fish at 70%, 80%, and 93.5% respectively. Comparisons were made on qualitative changes and nutritional values of the three tested fish finger formulations. Samples were stored at -18˚C. Changes were evaluated and samples were studied by evaluators at various stages of the storage period 0, 30, 60, and 90 days. The results showed the lowest and highest amounts of protein content were in formulas 1 and 2 respectively. Amounts of protein, lipid, and carbohydrate in formula 1 decreased during storage time from 0 to 90 and the moisture content increased. The highest and lowest amounts of iron were recorded in formulas 1 and 2 respectively; changes of iron content during the freezing period indicated the highest amount of iron on day 0 of storage and lower amounts on days 30, 90, and 60 after storage for formula 1. The results of the study on changes of peroxide (PV), thiobarbituric acid (TBA) and total volatile nitrogen (TVN) contents showed that the lowest and highest levels of PV were recorded in formulas 3 and 1, and the lowest and highest levels of peroxide were recorded on days 30 and 60 of storage, respectively. The PV index, determined that 90 days was the longest shelf life for samples stored at -18˚C. Keywords: Big head carp (Aristichthys nobilis), Fish finger, Quality characteristics, Microbial load. INTRODUCTION markets (Safiyari and Moradi 2005). Aquatic products are among the most Cyprindaes are the most important variety of important sources of food in existence as farmed fish in the world today, they can be they can provide a good source of protein, farmed in various different climatic which is an essential part of the human diet. conditions and are also available to cities in Therefore consumption of aquatic products non-coastal areas. These fish are an in a society can contribute to its overall appropriate choice for an aquaculture health (Nowsad, 1993). In Iran, in spite of enterprise targeting the supply of family recent improvements in the availability of foodstuff consumer market in all areas of fish products, there is still little variety Iran. Among Cyprindaes is the fish known available in terms of supply and distribution as big head carp, so called because of its big of new seafood products in consumer head (Vosoghi 1992). People have International Journal of AgriScience Vol. 3(10): 796-806, October 2013 796 traditionally consumed fish from as far back examined the effects of freezing (-18˚C), on as the fifteenth century and it has been fish finger samples produced from washed processed and consumed in many different and unwashed ground meat mirror carp fish ways, particularly in the Far East, and (CyprinuscarpioL.,1758), and results especially in Japan. Contemporary lifestyles determined that sensory parameters of color, in industrial societies leave people with little odor, flavor, and general acceptability time for food preparation so ready made decreased for both groups during frozen food from fish such as fish fingers have storage but evaluations still rated the product entered the food market and become an as acceptable. The maximum amount of important part of the family foodstuff storage time for fish paste and fish cake market (Hedayatifard 1998). Fish finger is a made of Tilapia fish were examined by fried fish product related to Surimi, which is Oyelese (2006). The study examined paste one of the most widely prepared seafood made of healthy fish, processed according to products in the world. It has high nutritional eight different procedures and stored for a value rich in omega-3, proteins, B vitamins period of 75 days. Also, fish finger samples and minerals as well as low saturated fatty that had been prepared, dried well and kept acid content and low cholesterol, and as a for 3 months showed that quality was result, many studies have been done on preserved. Development and acceptability of production processes and quality fish burgers prepared from Selaroides maintenance of such fish products. Leptolepis and Aristichthys nobilis (big head Hedayatifard et al., (1998) reported on the carp) were evaluated by Yu and Siah in production of fish cutlet made from big head 1998; tests for consumer satisfaction carp fish (Aristichthys nobilis) filet in three indicated that fish burgers prepared from different formulas. The processed fish S.leptolepis fish and big head carp fish flesh products were evaluated for quality and were well accepted at the ratio of 40 to 60 in nutritional value. Results of these tests terms of flavor, texture, color and juiciness. showed that the cutlet product prepared from The purpose of this study was to prepare fish big head fish flesh had the necessary finger samples from big head carp fillet with desirability in terms of chemical, an acceptable formula and to examine microbiological and sensory factors. Izci et changes in terms of nutritional value and al., (2011) examined chemical changes in quality during periods of frozen storage. fish fingers produced from smelt sand (Atherinaboyeri) during a period of freezing MATERIAL AND METHODS (6 months at -18˚C), and the report Preparing fish paste and producing fish demonstrated significant chemical changes finger in terms of decreases in contents of moisture 5 kg of live male big head carp (Aristichthys and protein and significant increases of lipid nobilis) fish was purchased from the fish and ash contents. Olayinka et al., (2009) market in Babol, Iran in May. This was studied microbiology in food ingredients then transported to the laboratory after being and conducted sensory evaluation of fish kept on ice for about an hour. The fish were finger samples prepared from shrimp; the gutted and had their heads and tails study concluded that fish finger produced removed, they were then washed with water from shrimp was safe and healthy in terms at 10˚C. The fillets were then dewatered of microbiological evaluation and it had using a cleaning cloth. The prepared fillets good nutritional value and maintained a high were skinned and then the fish meat was amount of protein. Tokur et al., (2006) minced using a kitchen meat mincer (Pars 797 International Journal of AgriScience Vol. 3(10): 796-806, October 2013 Khazar, model Samira, Iran) using a plate a metal pot in oil to be fired at 180˚C for 3 with 4 mm diameter holes. minutes according to the deep frying method To produce Surimi, the ground fish flesh and then finally put into containers (Bakar was washed with water at 8˚C and brine at 2005). A panel of 25 trained chefs was 0.2 percent, in the ratio of 3 to employed to test the fish finger samples for 1(water:flesh). Washing and dewatering was their choice of the best formula of cooked done manually and then the fish finger and fried fish finger. Members of the panel formulas were prepared according to Table recorded their responses on supplied 1. Then they were then molded in to questionnaires by giving scores for products diagonals of about 5 to 6 centimeters and that were then calculated on ASTM (ASTM depth of 1 centimeter and were put onto 1969). Results showed that fish finger special trays. The prepared samples were put samples prepared with formula 1 obtained in to special bags and cooked in water at the most acceptable scores on sensory 180˚C for 30 minutes. Before the fish finger evaluations. So, the outcome was packaged samples were fried, the cooked paste was in order of nutritional value and food quality mucilaged. The mucilage formula included factors for the duration of the frozen storage 30% wheat flour, 10% corn flour and 60 % period at -18˚C. drinking water. Samples were then put in to Table 1. Ingredients of fish finger was prepared with 3 formula formulas Fish Soy Wheat Salt% Sugar% Pepper% Cumin% Onion Garlic Thyme% flesh% bean% flour% powder% powder% 1 70 13.25 13.25 1.5 1 0.2 0.2 0.2 0.2 0.2 2 80 13.5 3 1.5 1 0.2 0.2 0.2 0.2 0.2 3 93.5 3 3 1.5 1 0.2 0.2 0.2 0.2 0.2 Chemical analysis amount of carbohydrate (except cellulose Chemical analyses of the fish finger samples and organic acids). Of course, all possible were made for moisture, protein, lipid, ash, errors in other parts of the measurement can carbohydrates and iron contents obtained affect this computation (Hoseini 1999). from the total heme fraction. Evaluation of iron content (iron from the Evaluation of moisture content was obtained total heme fraction), 0.01 mg/ml of iron by calculating the difference in weight of solution was added to 11 balloons of 100 ml, samples kept in the oven for 24 hours at respectively 0, 5, 10, 15, 20, 25, 30, 35, 40, 105±2˚C (AOAC 1995). Evaluation of ash 45, and 2 ml of HCL was added to each of content was determined by the electrical them and the volume of each solution was furnace method (AOAC 1995).
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