The present study was undertaken to analyze the effect of incorporation of different combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of low sodium fish (Pangasius pangasius) balls. Replacement of 50% sodium chloride by 40% KCl, 30% citric acid and 30% sucrose was optimum for preparation of low sodium fish balls. Three different levels of corn flour with peanut flour viz. 25:75, 50:50 and 75:25 were incorporated for preparation of low sodium fish balls and were compared with fish balls prepared by incorporating 10% refined wheat flour (control). On the basis of physico-chemical and sensory evaluation, emulsion stability, cooking yield and overall acceptability were significantly (p<0.05) found to be higher with incorporation @75% corn flour and 25% peanut flour for preparation of low sodium fish balls. The FFA, TBA and all microbiological profile were found to be significantly (p<0.05) increasing with increase in days of storage. The pH, cooking yield, FFA, TBA, total plate count, pychrotropic count, yeast and mould count, overall acceptability were found to be 5.74 ±0.14, 87.06 ± 0.43, 0.36 ± 0.01, 0.72 ± 0.19, 4.43 ± 0.12,3.74 ± 0.2 ,2.60 ± 0.2 ,7.09±0.09 respectively on 21st day of refrigeration storage. The prepared designer low sodium fish balls were found to be fit for human consumption till 21st day of refrigeration storage (4±1°C).
Aim:Methodology: Results:Interpretation:The present study was conducted to analyze the effect of fortification of various variants and combinations of barley flour and pea flour on the quality traits of fish balls.The technical programme was formulated to evaluate and assess the quality traits of low sodium fish balls incorporated with barley and pea flour. The product was developed by replacing ten percent of lean fish flesh (wt/wt) with three different variants and combination of barley flour and pea flour in the following ratios: 20:25, 50:50 and 75:25. The control samples were prepared by incorporating 10% refined wheat flour (wt/wt). The prepared designer emulsion based fish products were packaged hygienically under aerobic condition in 100 gauge polyethylene pouches. All the prepared products were examined for various storage quality traits in refrigerated (4±1 ºC) condition for 21 days at weekly intervals.The physico-chemical quality, emulsion uniformity and stability and uniformity, cooking yield and sensory attributes were found to be significantly (p<0.05) higher with low sodium fish ball product fortified with barley flour and pea flour in 25:75 ratio was optimum and suitable for the preparation of fish balls. The FFA, TBARS and all the microbiological profile were found to be significantly (p<0.05) inclined with the successive storage days.Low sodium fish balls can be optimally and suitably prepared with barley flour and pea flour in 25:75 ratio with substitution of 10% of lean fish meat (wt/wt). The developed products were found to be th safe and fit for human consumption till 14 day of refrigeration storage, without adversely affecting any of its sensory qualities. All the prepared products are kept at refrigeration temperature (4±1°C) under aerobic packaging and analyzed for proximate parameters (Moisture, fats, protein, ash), physio-chemical (pH, cooking yield), sensory attributes, storage quality (FFA, TBA) and microbiological parameters were analyzed at regular intervals at 0, 7,14 and 21 days Low sodium fish ball using barley flour (Hordeum vulgare L.) and pea flour (Pisum sativum) (25:75) was most optimum for preparation without adversely affecting the sensory quality of foods.
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