Isolation and incorporation of Nitrogenous compounds from Yellow Fin Tuna (Thunnus albacares) to produce a fish flavored vegetable burger
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Date
2015
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Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Fish processing industry is increasing continuously in the world Thunnus albacares is a one of the
major fish used bymany processing companies. Value added products are produced using tuna which
include tuna steaks, tuna loin, tuna fillets, tuna blocks and canned tuna. At processing, trimmings are
resulted as waste and discharged without any utilization. Hence, maximum utilization of fish waste
is important. There are many nitrogenous compounds present in fish flesh. Nitrogenous compounds
play an important role in flavor and taste of fish. Fish flavor components are non-protein-nitrogen
trimethilamines,
trimethilamonia bases (trimethylamine oxide and betaines), and guanidine derivatives such as
creatine and argenine (Teerasuntonwat and Raksakulthai, 1995).Soya bean and chick pea can be used
to produce vegetable burger sinceboth contain high amounts of protein. Soya bean contains 38% to
42% protein (Balasubramaniyan and Palaniappan, 2004). Chickpea has significant amounts of all
essential amino acids and is rich in nutritionally important unsaturated fatty acids such as linoleic and
oleic acid (Jukanti, 2012).The objectives of this study was to find out the ways to maximize the
utilization of fish waste generated in fish processing industry and to use them to extract flavor
compounds in order to incorporate it in to a vegetable burger.
Methodology
Vegetable burger was prepared using soya and chick pea as the main ingredients. Dried soya bean
was steamed at 80°C for 20 minutes and ground using a grinder (IS 4250,Jaipan family mate, India).
Weighed ingredients were mixed and the pulp was made. Prepared mixture was then cooked in a
steamer (WP5525, WIPRO, China) at 80°C for 20 minutes. Ingredients level of the burger was
determined by preliminary sensory evaluations keeping soy and chick pea flour levels constant.
For determination of best combination of soya and chick pea flour, 5 recipes of vegetable burger were
prepared by decreasing the soya level from 100% to 0% and increasing the chick pea level from 0%
to 100% while keeping the other ingredients constant. Thirty untrained panelists were used to select
the best formula for the burger. Fish flavor was extracted according to the method of Teerasuntonwat
and Raksakulthai (1995) with some modifications. Yellow fin tuna trimmings were cut in to small
pieces and ground using the grinder (Jaipan family mate) with 1% (w/v) NaCl (Fluka, England).
Blended samples were transferred in to a 1000 mL beaker (PYREX, England) and heated at 60°Cfor
15 minutes using a stirrer (SR No:67702, VELP® SCINTIFICA, Europe). Heated samples were
filtered using Whatman No: 4 filter papers. Filtration was dialysised to remove salt. Extracted fish
flavor was kept under freezing condition and used instead of water (28%) in vegetable burger
preparation.
For determination of best concentration to extract volatile compounds series different concentrations
(w/v) of NaCl (0.1%, 1%, 5% and 10%) were prepared. Vegetable burger was prepared using the
recipe developed and separated dialysis solutions. Best NaCl concentration was determined by a
sensory evaluation test using 30 untrained panelists. Sensory evaluation data were statistically
analyzed using non parametric Friedman test in Minitab 16. Lipid oxidation, pH value and proximate
composition were determined in triplicate during 30 days of storage at 4°C.Microbiology tests were
done for Escherichia coli, Salmonella, Staphylococcus and total plate counts. Crude protein, crude
fat, moisture and ash contents of fish flavored vegetable burger were analyzed using AOAC standard
methods (2002) with some modifications. The cost of product was calculated for the best treatment
selected from the final trial.
Description
Keywords
Animal Sciences, Aquaculture and Fisheries, Food Science, Food Technology, Fish