Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844)

Abstract

Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46±0.89 % and 16.42±0.57 %, respectively. Lipid (6.64±0.15 %) and ash (2.98±0.09 %) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable.

Control the outgrowth of Staphylococcus aureus and Escherichia coli in minced chicken meat using Nigella sativa seeds water extract during refrigerated storage

“…The total phenolic compounds were71. Sensory evaluation depends on the product's general acceptability and organoleptic qualities like color, texture and odor (Haq et al 2013). The acquired results (Table,6) demonstrated that the highest level of the sensory quality (color, odor and texture) was obtained in minced chicken meat samples supplied with 2% Nigella sativa seeds extract, followed by 1.5% Nigella sativa seeds extract and still acceptable for more than 6 th days storage.…”

"Influence of Plant Extracts on acceptability of Chilled Poultry Meat"

“…Sensory evaluation is quick, efficient and easy method for getting an idea about acceptance and quality of the product. it depends on organoleptic characteristics as color, texture and product acceptability (Shaltout [52][53][54]). Table 1 revealed that sensory evaluation of treated samples was improved and extended shelf-life during chilling at 1 to 4˚C.…”