Some quality aspects of fish patties prepared from an Indian major carp,Labeo rohita(Ham.)

Abstract

Six different types of fish patties were prepared from de-boned meat of three weight groups (250 500 g, 501-750 g, and 751-1,000 g) of an Indian major carp, Labeo rohita, using two extenders (boiled potato and corn flour). The weight of the fish and the type of the extender affected the nutritional quality of the patties. Cooking lowered the crude protein but increased the total lipid, total soluble sugars, and contents of the patties. Cooking yield increased with an increase in the weight of the fish. Similarly, the use of corn flour as the extender resulted in a higher cooking yield and higher fat retention capacity than boiled potato. The type of extender had no effect on the water-holding capacity of the patties. The weight of the fish and the extender had no significant effect on appearance, colour, flavour, taste, and the overall acceptability of the product. However, the patties prepared from 250-500 g and 501-750 g weight groups with corn flour as the extender had a significantly higher score for their texture. The total plate count suggested that the patties were safe (from microbiological point of view) up to a storage period of 80 days.

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

“…Patties containing boiled potato had higher moisture content than corn flour patties as also reported for rohu fish patties (Sehgal et al 2008). The moisture content was close to that of patties prepared from Catla catla (66.4 in uncooked and 62.1% in cooked) and chicken meat patties (62.3-69.2% in uncooked and 52.1-56.4% in the cooked).…”

“…Dawood et al (1983) made similar observation that the addition of cornmeal and soy protein in combination with sodium chloride improved cooking yield of fish sausages developed from freshwater suckers. Cooking yield (85.1-93.5%) of the L. rohita patties (Sehgal et al 2008) was higher than that of the carp patties.…”

“…Although data on patties prepared from marine fishes like Alaskan Pollock (Theragra chalcogramma) and/or Hoki (Macruronus novaezelandiae) are available (Anon 2010) those on freshwater fish are meagre. Recently, however, Sehgal et al (2008) have reported the preparation of patties from L. rohita. This paper reports the potential of processing of low-value bony carp.…”

“…Six different types of carp patties were prepared by using three weight groups of the fish (as mentioned above) and two extenders (boiled potato and corn flour). The product formulation consisted of 1,000 g fish meat mince, 90 g boiled potato or corn flour (extender), 30 g boiled soy flour (binder), 400 g onion, 100 g garlic, 28.4 g dried spice powder, 6.5 g dried unripe mango powder, 4.8 g monosodium glutamate and 12 g common salt (Sehgal et al 2008). Fish meat mince was cooked at 195°C for 2 min on non-stick pan, mixed with other formulation ingredients, shaped into patty of 50-60 g each (6 cm diameter, 1 cm thick), each patty dipped in egg white batter, coated with bread crumbs, individually packed in LDPE (200 gauge) bag, quick frozen at −20°C (35-40 min) and stored for use.…”

“…Total plate counts were determined using tryptone glucose yeast extract agar after incubating the plates at 37°C for 48 h (Sehgal et al 2008). Six-member panel of judges evaluated fried patties for appearance, colour, flavour, taste, texture (firmness), and overall acceptability on a 9-point Hedonic Scale (Pigott 1984).…”