DEVELOPMENT OF SALTED MINCED PRODUCT USING CATLA (Calla catla) MINCES

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dc.contributor.authorWARNAKULA, N.T.
dc.date.accessioned2021-03-29T08:59:54Z
dc.date.available2021-03-29T08:59:54Z
dc.date.issued2013
dc.description.abstractInnovation of fish products is a way to increase the usage of low demand fish varieties in market. Catla has comparatively low demand due to low consumer preference and higher production during the seasons. Objectives of the present study were to develop a novel salted mince product and evaluate the shelf life and nutritional value of the product. In this study, frozen Catla mince (-40+1 °C) and salt were used to develop the product. Salt ( Sodium chloride) Catla mince was mixed with mince in ratios as 5:100, 10:100, 15:100, 20:100, 30:100, 50:100 and 100:100 or 1:1 and those treatments stored for five days in room temperature (35+1 °C) and refrigerator (1+1 °C) separately for determination of salt to mince ratio that gives good binding properties. Refrigerated treatments contained salt percentages of 5, 10, 15 and 20 were selected according to the results of folding and biting tests. Further, salt and mince were mixed in ratios within selected range as 5:100, 7.5:100, 10%:100 12.5:100, 15:100, 17.5:100, 20:100, 22.5:100 and 25:100 to find optimum ratio. According to the results of biting and folding tests 7.5:100 or 7.5% was selected as optimal ratio and used for product development. The amount of salt, protein, moisture, ash and water activity of the end product were 5.75+0.34%, 18.23+0.4%, 75.57+0.43%, 5.43%±0.08 and 0.98+0.002 respectively There were no significant differences recorded in protein, moisture, water activity and sensory qualities of product. TVB —N level increased significantly from 13.2 mg/100g up to 22.05 mg/100 g. The optimum condition for desalting of 100 g of product was dipping it in 1 liter of water in room temperature for 2 hours reduced the salt content to 2.85+0.05%. The product was safe for consumption due to absence of Listeria monocytergenus and Staphylococcus putrefaciens. Key words — Product development, Shelf life, Desalting, minceen_US
dc.identifier.otherUWU/AQT/09/0045
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6285/UWULD%20AQT%2009%200045-08052019110513.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/AQT/09/0045
dc.subjectAquatic Resources Technology Degree Programme ( AQT)en_US
dc.titleDEVELOPMENT OF SALTED MINCED PRODUCT USING CATLA (Calla catla) MINCESen_US
dc.title.alternativeResearch Article – AQT 2013en_US
dc.typeThesisen_US
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