DEVELOPMENT OF SHELF STABLE IMITATED SHRIMP PRODUCT FROM Saurida tumbil (LIZARD FISH)
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Date
2019
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Fisheries College and Research Institute, Thoothukudi, Tamil Nadu Dr. J. Jayalalithaa Fisheries University
Abstract
Low value lizard fish (Saurida tumbil) were used for the preparation of minced meat, surimi and imitated shrimp products. The yield of dressed fish, minced meat and surimi from whole fish were 77.64%, 56.19% and 32.89% respectively. The proximate composition of minced meat result was 80.50±0.20% of moisture, 15.98±0.06% of protein, 1.20±0.20% of fat, 1.60±0.10% of carbohydrate and 1.40±0.02% of ash. Biochemical indicators such as total volatile base nitrogen, (TVB - N), thiobarbituric acid (TBA), peroxide value (PV), free fatty acid (FFA) and pH were 1.40% (mg), 0.14 (μM), 0.8 (milli equivalent O2 /kg fat), 0.5 (% oleic acid) and 7.01, respectively. Trimethylamine (TMA –N) was 2.80 ± 0.00 mg%. The microbiological characteristics such as total plate count,Staphylococcus aureus and E. coli were 2.2 x 104, 8.0 x 102 and 3 x 102 cfu/g, respectively. Salmonella and Vibrio cholera were absent. Proximate composition of surimi contained moisture (83 ± 0.50%), protein (13.85 ± 0.07%), fat (0.86± 0.00%), ash (0.80±0.02%) and carbohydrate (2.1%). Biochemical indicators such as trimethylamine (3.73mg%) and total volatile base nitrogen (TVB – N) was 24.27mg%. The parameters like thiobarbituric acid 0.3 (μM), free fatty acid 0.98 (% oleic acid), pH 6.98 and peroxide value (1.2 milli. eq/ kg fat) were assessed. The total bacterial load was 6.1 x 105cfu/g. Staphylococcus aureus, E. coli, Salmonella and Vibrio cholera were absent. The moisture content of the surimi was higher (83%) than that of the minced meat (80.50%). The protein, fat and ash content of the surimiwas lower than that of the minced meat. Twelve imitated shrimp gels were prepared using different additives such as microbial transglutaminase, eggwhite, sodium lactate, trehalose with different proportions and compared with the control imitated shrimp gels. The functional properties of imitated shrimp gel products such as texture profile analysis (hardness I, hardness II, cohesiveness, springiness, gumminess, chewiness, fracture force, stiffness), breaking force, deformation, gel strength, folding test, expressible moisture content and other parameters such as colour, SDS PAGE, microstructure and differential scanning calorimetry (DSC) were determined. Based on the functional properties, imitated shrimp gel with microbial transglutaminase (Batch II) was the best suited for the preparation of imitated shrimp products. Aluminium shrimp moulds was designed and processed by Unigraphics and Mastercamsoftwares. Polylactic acid shrimp mould was designed and processed by STL softwares by applied fused filament fabrication technique. These softwares established like shrimp model surface smooth and realistic appearance like shrimp. Both the aluminium and polylactic acid materials were good for the production of imitated shrimp products. Heat penetration attributes of imitated shrimp products were determined and the results showed that the lower lag period for heating curve and lower come up time led to a rapid heating rate which declined the whole process duration in curry. Cook value was low processed by steam/ air retort. Although the heat penetration characteristics of analogue shrimp curry by steam/ air retort were in
acceptable range required to achieve good product quality. If the process duration was reduced, imitated shrimp product was better in nutritional and sensory qualities. But, the come up time was higher in analogue shrimp masala processed by steam air retort due to its slower penetration of heat but the process time was higher. The process time was higher in analogue shrimp masala and there is a slight loss of textural and nutritional quality. Biochemical analysis such as moisture, fat, ash, protein, total volatile base nitrogen, trimethylamine, thiobarbituric acid, peroxide value, free fatty acid and pH, textural profile, colour and sensory properties of imitated shrimp products in retortable pouches processed by steam/ air and water immersion retort were determined. The commercial sterility results showed that there was a total absence of aerobic and anaerobic, mesophilic and thermophilic, as well as spore and non – spore forming bacteria in all the imitated shrimp curry and masala products even those processed at the lowest process time duration of 34.99 min with a F0 value of 10.53 min. Based on the study, it is concluded that the imitated shrimp curry processed by steam air retort was reported as good product.