Abstract
The study was conducted to evaluate the suitability of some marine fish species for the production of surimi based value added products by determining their gel forming ability. Ten species of marine fishes such as Queen fish (Chorinemus lysan), Jew fish (Otolithus argenteus), Silver belly (Leiognethus sp.), Hard tail (Megalaspis cordyla), Lizard fish (Saurida tumbil), Bombay duck (Harppodon nehereus), Sea catfish (Tachyssurus thalassinnus), Spanish mackerel (Cybium guttatum), Tuna (Euthynnus affinis) and Big eye ilish (Illisha filigera) that have limited use in the fresh market were used in the present study. Gel forming ability of these species was determined under a wide range of incubation temperature. The fish meat paste were incubated at 35, 40, 45, 50, 60, 70 and 80° C for 60, 120 and 180 minutes(one step heating) or 30, 35, 40, 45, 50, 60, 70 and 80°C for 60, 120 and 180 minutes followed by heating at 85°C for 30 minutes (two-step heating) to make gel. The resulting suwari gels were subjected to the puncture test, expressible moisture test, teeth cutting test and folding test. The gel strength of unwashed and washed (1st washed,2nd washed ,3rd washed) meat paste of Chorinemus lysan in two step heating at various temperature showed that the gel forming ability was found higher in 2nd washed meat paste at 45°C. Studies were conducted to evaluate the changes in gel forming ability of fish muscle and myofibrillar ATPase activities of queen fish during 20 days of ice storage at 0°C. Ca2+ATPase activities decreased with the progress of ice storage period. Gel forming ability gradually declined during 20 days of ice storage. Three non conventional sea food products fish ball, fish stick and fish sausage were developed from selected queen fish. Consumer's acceptance and market test were conducted through panel test. Among the three products fish ball had highest consumer acceptance. Shelf-life of the products was also studied in room and freeze temperature condition. At room temperature shelf life of fish sausage and fish stick was very short and less than 24 hours. On the other hand at refrigeration temperature fish sausage and fish stick remained in good condition for 48 hours. During the 24 hours storage time no significant change was observed in aerobic plate count (APC). But after that bacterial growth gradually increased. With the addition of 0.3%, 0.5% and 1% concentration of sorbic acid to the value added products the bacterial load was considerably affected. After 72 hours at room temperature the bacterial load was 2.36 x 108 CFU/g, 7.70× 107 CFU/g and 6.7× 106 CFU/g respectively.