DEVELOPMENT AND CHARACTERIZATION OF FISH CRACKERS MADE FROM THE BULL’S EYE (Priacanthus hamrur, Forsskal, 1775) FISH MEAT 2914
Loading...
Date
2019-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
JAU, JUNAGADH
Abstract
The bull’s eye fish (Priacanthus hamrur), which is present in a large biomass
in the South-East coast of India, is generally considered an underutilized fish species.
In an attempt to add value, it was used to develop fish crackers using this fish. It is the
most popular snack food in Southeast Asian countries.
Different starches flour (Rice, Sago and Tapioca), as a functional ingredient,
was used to prepare fish cracker at 50:50 ratio in Experiment – 1 as prelim trial for
fish cracker.
The products was subjected analysed for proximate as well as comparative
physicochemical, microbiological and sensory evaluation so as to determine the
nutritive value and its quality attributes for general acceptance. Dried cracker had
moisture content of 10 to 12 %, protein content of 22 to 24 % whereas, lipid content
found low but it was significantly increased after frying due to oil absorption.
Maximum linear expansion was observed in tapioca based fish crackers (83.03 %).
Water absorption index (WAI) was decreased while water solubility index (WSI)
increase for tapioca based fish cracker. Maximum lightness and lower redness as well
as yellowness was noticed with sago based fish cracker after frying. However, TMA,
TVBN, PV and TPC were found well within the critical limit for rice, sago and
tapioca based crackers respectively. Fish crackers incorporated with tapioca starch
had maximum score for sensory aspect of crispiness (4.6), texture (4.4), odour (3.4)
taste (3.8) and overall acceptability (4.4). In general tapioca starch was suitable for
development of fish cracker.
In Experiment – 2, fish crackers were prepared by blending lean fish
(Priacanthus hamrur) along with tapioca starch flour in five different proportions as
treatments T1 – (C) (50:50), T2 (40:60), T3 (30:70), T4 (20:80) and T5 (10:90)
respectively. The samples were examined for their physicochemical, microbiological
and sensory properties upon dried and fried condition.
Protein, lipid, and ash contents increased whereas, moisture and carbohydrate
decreased with an increase in the proportion of fish in formulation of fish cracker. The
linear expansion of the fried crackers increased with the increased proportion of fish.
The sensory evaluation tests showed that the most acceptable formulations for the
crackers were obtained using 40:60 fish to tapioca starch (T2) combination. ii
The physicochemical properties like linear expansion, oil absorption and
hardness decreased whereas bulk density increased with the increase in the fish
concentration. A sharp decrease in the Water Absorption Index (WAI) and a sharp
increase in the Water Solubility Index (WSI) were noticed. The sensory evaluation
conducted by the expert panels suggested that 40% fish incorporated crackers with a
protein content of 21.94 % is having a better overall quality and is considered to be
the best formulation.
The objective of following Experiment – 3 study was to develop a standard
recipe of fish cracker production by optimization of tapioca flour-based fish cracker
using Response Surface Methodology (RSM). The fish:starch ratio in the selected
formula (40:60) was optimised so that a product of maximum linear expansion, lesser
oil absorption and best organoleptic qualities was obtained. The gelatinization
conditions of the fish crackers were optimized in order to improve the linear
expansion, bulk density, hardness and oil absorption using RSM. The process
variables were steaming time (40, 50, 60 min); gel setting time (12, 18, 24 hrs.) and
drying temperature (40, 50, 60 ⁰C) and the responses taken were linear expansion,
bulk density, hardness and oil absorption. Quadratic models expressed the relationship
between the dependent and independent variables.
The average value found was 88.58 % for linear expansion, 0.0827 g/cm³ for
bulk density, 1216.90 N/cm2
for hardness and 25.75 % for oil absorption of the
products. The optimum condition predicted by RSM to have high linear expansion of
products was at a steaming time of 50 min, a gel setting time of 18 hrs. and drying
temperature of 55 ⁰C. Higher expansion of samples resulted in decreased hardness.
This study enabled to optimize few important process conditions that are not
examined earlier to improve the linear expansion, lower the hardness and reducing the
oil uptake of the fish crackers during formulation.
Fish cracker developed under optimized conditions contained 10.00 % of
moisture, 22.70 % of protein, 1.98 % of lipid, 5.62 % of ash, 59.71 % of carbohydrate
and 347 kcal/kg of energy value noticed for the dried crackers. Whereas, linear
expansion was improved to 102.62 % after optimization. However, hardness and oil
absorption was slightly increased after optimization using RSM.
The storage studies conducted on both dried and fried samples suggested that
the samples are safe and shelf stable for a period of 180 days. The objective of study
was to found the effect of selected hydrocolloids i.e. xanthan gum and guar gum at 1
% of incorporation, on nutritional value, linear expansion, oil absorption, overall
acceptability and shelf life of fish cracker were studied. As a result, xanthan gum
significantly (p < 0.05) decreased the hardness and oil absorption as well as retained
nutritional value and improve linear expansion of the fried crackers during storage.
Linear expansion showed decreasing trends with increasing storage period. However,
higher linear expansion (108.38 %) was observed with treatment T7 (1% xanthan
added cracker) which changed to 73.47 % at the end of storage. Fried fish crackers
had hardness of 1617.29, 913.68 and 1156.45 (N/cm2
) initially for treatments T6 (C),
T7 and T8 respectively which was increased as period of storage increase. Sharp
raising in hardness value was noticed after 120 days of storage period.
Oil absorption found within the ranged of 23.35 to 27 .12, 19.49 to 22.50 and
22.06 to 25.76 % for the treatments T6 (C), T7 and T8 respectively during storage.
Among the two hydrocolloids evaluated in the present study, xanthan gum (T7) was iii
the most effective in decreasing the oil absorption property while increasing the water
binding ability and viscoelastic properties, and it decreased the sizes and numbers of
the cavities in the gel that influenced the textural characteristics of the final product.
However, guar gum interfered with the gelation process and significantly decreased
the viscoelastic properties of the product and also retaining more oil after frying of the
cracker during subsequent storage.
With storage period TMA, TVBN, peroxide value, moisture content, colour a*
values and overall change in colour (ΔE) increases but colour L* and b* values
decreased. However, TPC decreased in subsequent storage. Overall acceptability of
fish crackers formulated with 1% of xanthan gum was rated highest (4.2 to 2.8)
compared to control (3.8 to 2.4) and guar gum (3.4 to 2.0) treated sample throughout
the storage period. Based on physicochemical and microbiological quality,
hydrocolloids added fish cracker was found to have a shelf life of 180 days while
based on sensory characteristics the shelf life was 150 days under LDPE pouch
packaging at ambient temperature.