Browsing by Author "Jayasena, S.H."

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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
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    Improve the Export Quality of Sword Fish Steak by Incorporating Low Valued Fish (Lates calcarifer, Catia catia, Lutjanus campechanus)and Root Crops(Solanum tuberosum,Ipomoea batatas, Solenostemon rotundifolius)to Reduce thw
    (Uva Wellassa University of Sri Lanka, 2010) Niruba, S.; Abeyrathne, E.D.N.S.; Jayamanne, S.C.; Jayasena, S.H.
    Sword fish has low saturated fat, contain high-quality protein, and provides essential vitamins and minerals. Sword fish is vulnerable to contamination by toxic pollutant mercury and making people ill via food. Sword fish steak is a value added product which includes low valued fish such as Lates calcarifer or Calla catla or Lutjanus campechanus and root crops as Solanum tuberosum or 1pomoea batatas or Solenostemon rotundifolius in order to reduce the initial mercury of Sword fish. Preliminary investigations were conducted to determine the suitable levels of ingredients which have low level of mercury, to produce a value added Sword fish steak. The best recipe was selected based on the lowest level of mercury content of ingredients. Low valued fish was incorporated at 30%, 25%, and 20% by weight of whole amount with 50% of Sword fish respectively and root crop incorporation was at 10%, 7.5%, and 5%. Other ingredients were changed accordingly. Mercury test showed that 30% of fish is suitable to incorporate with 50% of Sword fish in order to reduce the initial mercury content (P<0.05), whereas 10% of root crop is suitable to incorporate with 50% of Sword fish (P<0.05). Catla catla was the best fish species to incorporate with Swordfish in order to reduce initial mercury content (P<0.05). The sensory results indicated that the mixture of Sword fish (50%) and Lates calcarifer (30%) is more accepted for value added Sword fish steak preparation (P<0.05). Proximate analysis showed that the mixture of Sword fish and Red snapper sample had the highest crude protein. Shelf life study was conducted for six weeks and results revealed that Water Holding Capacity (WHO), Thio Barbituric Acid (TBA) values have increased (P<0.05) while pH value (P<0.05) is reduced. The mixture of Sword fish and Lutjanus campechanus was found to be the best combination for fish steak. Key words: Mercury, Sword fish, Root crop, Value added fish.