SCOPE OF VALUE ADDED PRODUCTS AS FAST FOOD USING LOW COST FISH

Abstract

Fish is a rich source of easily digestible protein that also provides polyunsaturated fatty acids, vitamins, and minerals for human nutrition. In Bangladesh significant proportion of fish production comes from low priced fish such as common carp, silver carp, grass carp, Thai-Pangus etc. A large proportion of these low cost fish remains unused due to inherent problems related to unattractive color, flavor, texture, smaller size, and high fat content. In Bangladesh, the demands for fast food products are gradually increasing due to their convenience. Value addition and diversification of fish products by using low cost fish as raw materials will help to satisfy the ever changing and diverse demands of the consumers. Hence, the present study was undertaken to increase the value of low priced fish by value addition and to evaluate the sensory, nutritional and microbial quality of these value added products. Thai-Pangus was used as raw materials to prepare value added fish products such as fish ball, fish burger and fish singara. Immediately after purchasing, fresh Thai-Pangus was preserved properly with crushed ice in an insulated box and transported to the laboratory and then washed with clean water, beheaded, eviscerated, skinned and washed. After preparation of fish mince, fish ball, fish burger and fish singara were formulated by adding different ingredients with fish mice followed by cooking. Prepared fish products were then stored at room temperature (28 C). Proximate composition of the prepared value added products was determined to assess the nutritional quality. Meanwhile, the effect of different storage temperature and period on sensory and microbial quality of prepared value added fish products was evaluated by performing a panel test and estimating bacterial load respectively. Samples were drawn four times within a period of 72 hours with a 24 hours interval between samplings for the assessment of sensory and microbial quality. A panel of 10 members conducted sensory assessments of the products. Standard plate count method was used to estimate bacterial load. One way ANOVA was performed by the Duncan test to find the significant difference between storage times. Highest Moisture (65.29±0.38) and crude lipid (7.91±0.24) percentage (P<0.05) were found in fish ball, while, highest (P<0.05) crude protein (19.13±0.37) percentage was estimated in fish burger. Moisture, crude protein and crude lipid of fish singara were significantly lowest. No significant (P<0.05) difference was found in ash content of the products. Initial sensory scores of all fresh products were maximum but with the progress of storage period all the sensory qualities of the products were decreased at room temperature. The initial prominent fresh sweet odour of the products became gradually pungent followed by a sour odour accompanied by moist slimy surface with fungal growth at 72 hours, which was indicative of large bacterial growth. Bad smell observed at 48 hours of storage time and fungal growth was visible at the storage time of 72 hours. After 72 hours at room temperature stored products were found unacceptable for consumption. In contrast, at normal refrigerated temperature (5°C) all the products were more stable. In both storage temperatures, the bacterial load of all the products was increased significantly (P<0.05) throughout the storage period. 0 C) and normal refrigerated temperature (5 0 Initial bacterial load of fish ball, fish burger and fish singara were 4.25±0.34×10 4 CFU/g, 5.45±0.54×10 4 CFU/g and 3.98±0.62×10 CFU/g, respectively. After 72 hours of storage at room temperature bacterial load of fish ball, fish burger and fish singara increased to 3.85±0.52×10 4 CFU/g and 6.21±0.38×10 9 CFU/g, 1.93±0.84×10 9 CFU/g, respectively. However, same products kept at normal refrigerated temperature the bacterial growth pattern were 8.12±0.82×10 9 CFU/g and 4.35±0.43×10 6 CFU/g, 7.25±0.79×10 7 CFU/g, in fish ball, fish burger and fish singara respectively after 72 hours. More research should go on preparation of value added products from other low-cost fish on proximate composition, sensory attributes and microbial load of value added products and feasibility study of commercial production. 7