Browsing by Author "Abeyarathne, E.D.N.S."

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    Development of a Burger Using Chicken Meat, Liver and Gizzard with Locally Available Cereal as a Filler
    (Uva Wellassa University of Sri Lanka, 2010) Bandara, U.S.R.T.A.; Abeyarathne, E.D.N.S.; Cyril, H.W.
    Burger is one of the value added processed meat product which consists of a cooked patty of ground meat, placed between two buns. Consumers prefer to eat burgers due to convenience, variety, economy and nutritional value. In this study, burgers were made using Chicken meat, liver and gizzard which were chopped and blended. Then all the other ingredients were added to the chicken mixture and mixed well and shaped according to requirement and cooked at 150 °C for 20 minutes. Number of preliminary trials and sensory evaluations were conducted to find the optimum levels of liver and gizzard to be incorporated in burger and to find suitable filler for the replacement of the binder. In all experiments burger made with 100% chicken was used as control. Water Holding Capacity (WHC), Thiobarbituric Acid (TBA) value and pH were checked for keeping quality analysis. Crude protein, crude fiber, fat, dry matter and ash contents were checked under the proximate analysis. In first sensory evaluation, treatment 457 with 37.5% of liver, was selected as the best product (P<0.05) and in the second treatment 357 with 37.5% of gizzard, was selected (P<0.05) followed by the third sensory evaluation, treatment 365 with 28.5% of gizzard and 9% of liver, was selected (P<0.05). In the fourth sensory evaluation, treatment 557 which contained brown rice flour and bread crumbs as fillers, were selected (P<0.05). Keeping quality results indicated a decrease in WHC and pH values (P<0.05), but TBA value has increased (P<0.05), in both control and selected product. Crude protein, crude fat, crude fiber and dry matter contents were high (p>0.05) and ash content was less (p>0.05) in the selected product than the control product. Considering the nutritional value and the cost of production, burger which contained 28.5% gizzard and 09% liver is found to be better than the control. Key words: Burger, Liver, Gizzard, Filler, Keeping quality
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    Develpoment of Fish Cake By Incorporating Sword Fish (Xiphias gladius)and Tuna(Thunnus albacares)with Suitable Local Available Filler, Rice(Oryza sativa), Kurakkan Poweder(Eleusine coracana) and Soya Flour(Glycine max)
    (Uva Wellassa University of Sri Lanka, 2010) Thilakarathne, G.D.M.; Abeyarathne, E.D.N.S.; Jayamanne, S.C.; Jayasena, S.H.
    Fish is one of the excellent sources of protein which contains all essential amino acids, vitamins, minerals and especially omega-3 fatty acid which reduces the heart diseases. The present study focused on developing a new value added product, a fish cake using undervalued meat of Tuna (Thunnus albacares) and Sword fish (Xiphias gladius) available in fish factories. Experiments were conducted to find out the most suitable fish species and most suitable filler for producing the fish cake. The main ingredient of the fish cake was fish (50%) while rice (Oryza sativa), kurakkan powder (Eleusine coracana), soya flour (Glycine max) and spices were the other ingredients. The cake was made by chopping and grinding the fish meat and mixing it with other ingredients and putting in a mould to shape. The cake was then vacuum packed and stored at -20 °C temperature. The two types of fish cakes thus produced were fried in 163 -165 °C for 5- 8 minutes and were subjected to sensory evaluation of 40 untrained panelists. The first sensory evaluation showed that there is no significant difference (P>0.05) between all other organoleptic characters except the colour and appearance showing that both tuna and sword fish are equally good as major ingredient in fish cake. The second trial was conducted to find out the best filler for the cake and rice, kurakkan and soya flour was used to prepare fish cakes. The sensory evaluation showed that the Soya flour is the best (P< 0.05) as filler. Then fish cakes were prepared combining Soya flour with tuna and soya flour with sword fish to select the final recipe. Keeping quality analysis was done for a period of five weeks and it was observed that water holding capacity and pH reduced in both samples with the time. Proximate analysis was done for both samples and the sample which had tuna fish and soy flour contained 17.96% protein and 2.47% fat compared to other sample which contained 15.28% protein and 1.83% fat concluding that fish cake with tuna and soy flour is better in sensory, proximate and keeping quality characters. Key words: Fish cake, Omega-3 fatty acids