Browsing by Author "Udayathilaka, K.E."

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    Development of a Ready to Eat Canned Fish Using Underutilized Fish with Different Filling Materials
    (Uva Wellassa University of Sri Lanka, 2019) Sathsarani, D.W.N.; Udayathilaka, K.E.; Herath, T.N.B.; Abeyrathne, E.D.N.S.
    Fishes are one the most important nutrient sources for humans. Nowadays the demand for ready to eat food is increasing. Present study was to develop a ready to eat canned fish by using underutilized fish. Two fish species, Frigate tuna and Rainbow runner were used and preliminary trials were conducted to find out the best spices level (chili powder, pepper, coriander, garlic, turmeric, cinnamon, ginger, brindle berry cream, cardamom, curry leaves, pandan leaves) and filling solutions (tomato sauce, soy sauce, soybean oil and water) followed by sterilization at 121ºC for different times (50, 65, 70, 75 minutes) using 30 untrained panelists. Colour, texture, aroma, juiciness, mouth feel, overall taste and overall acceptance tested were analyzed by using the 9 point hedonic scale. Best combination of species and filling solutions were subjected for keeping quality analysis by checking pH, lipid oxidation (TBARS and DPPH) and microbial count (TPC, E. coli and Salmonella). According to the sensory data, soy sauce and tomato sauce were selected as the best filling solutions for Frigate tuna and Rainbow runner (p<0.05). Rainbow runner was better in all sensory attributes in tomato sauce and soy sauce compared to the rest (p<0.05). Sterilization for 65 minutes at 121ºC was selected as the best sterilization condition in comparing organoleptic properties (p<0.05). Canned fish produced by Rainbow runner with tomato sauce and soy sauce were selected for keeping quality analysis. Final products were free from E. coli and Salmonella. pH of the soy sauce and tomato sauce range from 5.65±0.19 to 5.75±0.01 and 5.59±0.10 to 5.64±0.11, respectively during storage. Lipid oxidation and TPC were within the acceptable levels during the storage period for 30 days at room temperature. Proximate analysis confirmed that the product is rich in protein. As the conclusion, Rainbow runner fish can be used as one of the best underutilized fish species to produce ready to eat canned products.
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    Development of a Value Added Canned Fish Product Using Rough Trigger Fish (Canthidermis inaculatus)
    (Uva Wellassa University of Sri Lanka, 2018) Jeewanthi, J.W.P.C.; Mahaliyana, A.S.; Udayathilaka, K.E.; Abeyrathne, E.D.N.S.
    Fishes are one of the excellent nutrient sources for human. Fish canning is used as preservation technique to reduce spoilage. Improper continuous supply of mackerel to produce canned fish is the main problem in canned fish production. Objective of this research was to develop a value added canned fish product using Rough Trigger fish as an alternative to mackerel. Canning was done under commercial conditions in a fish canning company. Trials were carried out to select the best brine concentration and spices added. Another set of trials were done to compare the brine and oil filling. Based on the sensory evaluation the best treatment was selected using the 30 untrained panelists. Taste, color, aroma, texture, mouth feel and overall acceptability were checked. The final product was subjected to keeping quality analysis by determining the pH, level of oxidation and microbial contamination. According to the trials, 2.5% (w/v) brine solution was selected as the best brine percentage. Aroma and color did not show any significant difference among the treatments (p>0.05) and texture, mouth feel, taste and overall acceptability had significant difference (p<0.05). Similarly 2.5% (w/w) pepper and 0.25% (w/w) cinnamon was selected as the best level of spices to be add in to the final canned fish. According to the sensory data coconut oil was selected as the best oil to be used. Salmonella and E coli were absent in all treatment. pH of the treatment were ranged from 5.79± 0.18 to 6.26±0.18 for 21 days and it was within the acceptable range. Results from TBARS assay showed significantly (p<0.05) low oxidation in brine added canned fish than oil immersed canned fish until 21 days. In conclusion, 2.5% (w/v) brine, 2.5% (w/v) pepper and 0.25% (w/v) cinnamon added canned Rough trigger fish can be a good replacer for mackerel canned fish.