Development of Tomato (Solanum lycopersicum) Incorporated Fish Nuggets
No Thumbnail Available
Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
Modern consumers prefer processed foods and the changes in consumer life styles have
resulted in increasing demands for ready-to-eat and ready-to-cook seafood products
(Venugopal, 2005). But due to high post-harvest losses and busy life style fish consumption
has reduced gradually in Sri Lanka. Therefore value added fish products have become familiar
among most consumers (Sri Lanka Fisheries Year Book, 2009). Fish nuggets are formed meat
product in ready-to-cook form and it is a good substitute for above situations.
Most of the people nowadays concern more about their health and prefer to have healt hier
diets. Tomato is considered as one of the healthiest vegetable and fruit in the world (American
Cancer Society, 2014). Tomato contains carbohydrates and several vitamins such as Vitamin
A, Thiamine, Niacin, Vitamin B6, Vitamin C and Vitamin E. In addition, tomatoes possess
one of the most powerful antioxidants, lycopene (Choski and Joshi 2007; Kavanaugh et al.,
2007). It has shown a wide variety of positive health benefits, including a reduced risk of
cancer (American Cancer Society, 2014). Therefore tomato incorporated fish nuggets contain
more health benefits and deliciousness due to incorporation of tomato. On the other hand, the
production of value added fish products using locally available resources is important for the
wide range of consumers and manufactures and it is also important to fulfill the market gap
by production of healthier fish based formed meat product in ready-to-cook or ready-to-eat
forms. The objective of this research is to develop a tomato (Solanum lycopersicum)
incorporated fish nugget with higher levels of antioxidants.
Methodology
Initially, the basic composition of fish nuggets was determined. The ingredients for fish
nuggets were identified and new recipes were formulated based on different fish percentages
(30%, 35%, 40% and 45%). After production fish nuggets, a sensory evaluation was carried
out using 10 trained panelists to find the best combination. For selection of the best heat
treatment for tomatoes, keeping qualities (pH, titratable acidity, moisture content and salt
content) and sensory qualities of different heat treated tomato pastes were evaluated. Boiling
(10 min, 100 C), microwave-cooking (50 s, 800 W) and steaming (10 min) were selected as
the best heat treatments (Kamiloglu et al., 2013). After selecting the best heat treatment for
tomatoes, the best level of tomato paste to be incorporated in to the selected fish nugget recipe
was determined by a sensory evaluation. Tomato paste was incorporated at 5%, 8%, 12% and
15% (w/w) (Deda et al., 2007).
Tomato incorporated fish nugget and fish nugget without tomato incorporation (control) were
further analyzed for its physicochemical properties and microbiological quality. Proximate
composition, pH value and water holding capacity of the final product were determined.
Microbiological analysis was done for Escherichia coli, Staphylococcus aureus, Total Plate
Count (TPC) and Yeast and Moulds. Sensory data were analyzed according to the Friedman
test using MINITAB 15 software package. Data obtained from melting tests were analyzed
by analysis of variance using MINITAB 15 software package.
Results and Discussion
45% fish incorporated fish nugget sample was selected as the best sample. According to the
sensory evaluation, there was significant difference (p˂0.05) among treatments. Then 45%
fish incorporated fish nugget sample was used as the control. According to another sensory
evaluation and keeping quality evaluation, boiling (10 min, 100 C) was selected as the best
heat treatment for tomato paste. The results of the above mentioned sensory evaluation
showed that there was significant difference between different heat treatments of tomato paste
related to the quality parameters such as appearance/ color, aroma flavor/ taste and mouth feel
(p<0.05). According to the results (Figure 01), there was significant difference between fish
nugget samples with different tomato incorporation levels related to the organoleptic
properties such as appearance, color, taste, texture and overall acceptability (p<0.05). Finally
12% tomato incorporated fish nugget sample was selected as the best.
Description
Keywords
Animal Sciences, Export Agriculture, Agriculture, Aquaculture and Fisheries, Vegetable Cultivation