Gel Forming Ability and Other Properties of Eleven Underutilized Tropical Marine Fish Species

Abstract

The gel forming ability and other characteristics of the mince of 11 underutilized marine fish were studied. They were Bombay duck, silverbelly, sea catfish, silver jewfish, jewelled shad, queenfish, Spanish mackerel, hardtail, Indian tuna, tripletail and false conger eel. Mince was prepared from fillet and a portion of the mince was washed two times with cold water (5_C) containing 0.1% NaCl. Both washed and unwashed mince were ground with 3% NaCl. Ground paste was then stuffed into plastic tube and heated for one-and two-step heating. In the one-step heating, the tubes were subjected to 25_, 30_, 35_, 40_, 50_, 60_, 70_ and 80_C for 60, 120 and 180 min. In the two-step heating, the tubes were pre-heated at 25_, 30_, 35_, 40_, 50_, 60_, 70_ and 80_C for 60, 120 and 180 min. After the pre-heating, the tubes were immediately subjected to 85_C for 30 min. The gel was subjected to puncture, folding, expressible moisture and sensory tests. Two-step heating distinctly improved the gel strength compared to

Preparation of Fish Burger from Pangus Catfish (<i>Pangasius sutchi</i>) and Evaluation of Quality and Shelflife During Different Storage Conditions

“…A panel of nine-person including students, teachers and staffs of the Department of Fisheries Technology provided the sensory assessments of the products (Nowsad et al, 2000c). Prior to testing, panelists were familiarized with the properties of meat gel and the instructions relating to the scoring of the sample.…”

Effects of Pangasius (Pangasius hypophthalmus) and Skipjack Tuna (Sarda orientalis) mince blend on the quality of fish products: Ways to utilize resources and nutrition in Bangladesh

“…A panel of nine, comprising graduate students and academic staff of the Department of Fisheries Technology of Patuakhali Science and Technology University, provided sensory assessments of the products (Nowsad, Kanoh, et al., 2000 ). Prior to testing, the panelists were familiarized with the properties of meat gel and were given instructions for scoring the samples.…”

“…For S/F, 1 = very soft and 10 = extremely firm; for C/R, 1 = not chewy/rubbery and 10 = extremely chewy/rubbery. A folding test was carried out by folding a 2 mm thick sample disc into halves and quarters as per the method developed by Nowsad, Kanoh, et al (2000). The scale used was A ++ = no crack when folded into quarters, A + = no crack when folded into half but a crack when folded into quarters, A = a crack when folded into half, and B + = broken and split into halves when folded.…”

“…Thammapat et al (2010) reported an inverse proportion of protein, moisture, and ash content to lipids of Pangasius bocourti. Sarcoplasmic protein and lipids are a concern for mince or surimi-based products due to their interference with the gel formation (Nowsad, Kanoh, et al, 2000). Washing the mince significantly reduces the sarcoplasmic protein, fat, blood, pigments, and enzymes from the mince blend (Sun & Holley, 2011).…”

“…The cation‐anion interaction between carboxyl groups on the amino acids of fish proteins and the sodium ions may inhibit unfolding of the protein and the exposure of bonding sites important for the gelation process (Chung et al., 1993 ). Upon heat treatment (boiling, broiling, or deep‐frying), the fish products (for example, fish ball) from mixed surimi/mince may develop an elastic texture and a nice feeling in the mouth that can conceal the fishy or muddy odor in the produced products (Nowsad et al., 2000 ). There have been several studies conducted to develop value‐added fish products such as fish ball from both single freshwater species: tilapia ( Oreochromis mossambicus ) (Mugale et al., 2015 ), rohu ( Labeo rohita ) (Dutta, 2009 ), common carp ( Cyprinus carpio ) (Abdel‐Aal et al., 2014 ), striped catfish ( Pangasianodon hypophthalmus ) (Akter et al., 2013 ), and threadfin bream ( Nemipterus tolu ) (Yu, 1994 ); and marine water species: Indian mackerel ( Rastrelliger kanagurta ) (Alkuraieef et al., 2020 ), Eastern little tuna ( Euthynnus affinis ) (Affandi et al., 2019 ), mosul bleak ( Alburnus mossulensis ) (Duman & Peksezer, 2016 ), Spanish mackerel ( Scomberomoru guttatus ) (Tee & Siow, 2017 ), and sea catfish ( Tachysurus thalassinu s) (Nowsad, Hoque, et al., 2000 ).…”