El- Sherif, S. (2007). EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia). Journal of Food and Dairy Sciences, 32(3), 2071-2083. doi: 10.21608/jfds.2007.200238
S. A. A. El- Sherif. "EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)". Journal of Food and Dairy Sciences, 32, 3, 2007, 2071-2083. doi: 10.21608/jfds.2007.200238
El- Sherif, S. (2007). 'EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)', Journal of Food and Dairy Sciences, 32(3), pp. 2071-2083. doi: 10.21608/jfds.2007.200238
El- Sherif, S. EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia). Journal of Food and Dairy Sciences, 2007; 32(3): 2071-2083. doi: 10.21608/jfds.2007.200238
EVALUATION OF FISH CAKES PROCESSED FROM BISSARIA FISH (Atherina hepsetia)
Fish Processing and Technology Lab., National Institute of Oceanography and Fisheries. ( NIOF), Cairo, Egypt.
Abstract
This work was carried out to study the utilizing of bissaria fish (Atherina hepsetia), which may be relatively small size, but its price is low and have a high edible part (70%) in processing of fish cakes. Substitution levels (10, 15 and 20%) of plant flours, Fababean (Vicia faba), chickpea (Cicer arietinum) and potatoes (Solanum tuberosum) were suggested to reduce the production coast and to improve the quality attributes of the products. Fish cakes were analyzed for their chemical, physical, microbiological and sensory properties. The obtained results indicated that the moisture content of substituted cakes was ranged from 51.75 to 55.12% as compared with control sample (49.15%).The range of TVB-N, TMA-N and TBA values(on wet wt. basis) of fried substituted cakes were (11.7 to 19.6, 0.28 to .82 mg/100 gm samples and 0.08 to 0.15 mg Malonaldhyde/kg sample ; respectively, compared with those of control (22.2, 0.96 mg/100 gm and 0.18 mg Malonaldhyde/kg sample). Regarding, physical properties, the cooking loss decreased and cooking yield increased by increasing plant flour levels, the cooking loss was higher in control sample(26.82%) than other fish cake products (11.35 to 20.15%). The lowest cooking yield was found in the control sample (73.18%) comparing with substituted cakes with plant flour which ranged 77.85-88.65%. Concerning the microbial aspects, the TBC was ranged from 3.04 to 3.49 log cfu /g sample in fish cake contained filling materials, while in control sample was 2.90 log cfu/g sample and the similar trends were observed in the (SFB), yeast and mould counts. Sensory evaluation results indicated that the incorporation of filling materials at 10% and 15% levels improved color, odor, taste, tenderness and overall acceptability scores for substituted cakes compared with control sample. In addition, bissaria fish cakes substituted with 15% of plant flours were more acceptability compared with the control and other prepared fishcake samples and took the following order: chickpea-cake followed potatoes-cake and fababean-cake. In amino acids analysis, bissaria fish cakes substituted with 15% of fababean, chickpea and potatoes flours were chosen the best treatment organolepticaly and determination amino acids for them was carried. The chickpea- cake samples showed better protein quality followed by fababean-cake and latterly potatoes- cake samples as indicated by higher values of IAAs, IAAI, BV%, PER and PS/100g % with lowering the GDR values. It could be recommended that bissaria fish can be utilized for production of fish cakes in a large scale with the addition of fababean, chickpea and potatoes flours (15%) to improve their quality attributes and to decrease the production coast of the final product.
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