DEVELOPMENT OF FISH CRACKERS UTILIZING SNAPPER FILLETED FRAME MEAT
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Date
2020
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
Fish represent a valuable source of nutrients of fundamental importance for
diversified and healthy diets. Though fish is highly nutritious but lacks in dietary fibre and
filleting waste was generated during preparation of fillets in fish freezing industry. The
deficiency in dietary fibre content of the fish could be mended through fortification during
production of fish meat based snack products. In this view an attempt was made to recover
the meat from filleting waste of snapper fish for the preparation of surimi and surimi is
incorporated with millet flour for the development of fish crackers. The storage stability of
fish crackers was evaluated at refrigerated and ambient temperature for various quality
parameters. The meat separated from filleted frame with and without head was found to be
26.23% and 8.16 %. Picked meat was minced and water washed to prepare surimi, based
on the quality characteristics of surimi two washing cycles was found ideal. The protein,
fat and moisture content of unwashed meat was 18.95%, 2.62%, and 76.65% respectively,
while in surimi showed 15.59%, 1.53% and 79.54%. Fish crackers were prepared using
different ratio of surimi, tapioca, pearl millet flour and soya chunk powder. The moisture
and lipid contents of dried cracker (DC) and fried crackers (FC) were found to be 6.04%,
0.95% and 0.92%, 11.35%. The biochemical and microbiological values of crackers
indicates within the acceptable limit. Moisture content increased with gradual increase in
lipid, FFA, TBARS, TVB-N and TMA-N content in both type of crackers during
irrespective of storage condition. The sensory evaluation scores of FFC were better for
taste, texture, color than DFC at refrigerated temperature