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Quality Evaluation of Edible Fish Flour Prepared from Indian Oil Sardine ( Sardinella longiceps )
Author(s) -
Senapati Sushree Ratnamanjari,
Xavier K.A. Martin,
Nayak Binay Bhusan,
Balange Amjad K.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12982
Subject(s) - sardinella , food science , peroxide value , dried fish , chemistry , sardine , thiobarbituric acid , flavor , acid value , lipid oxidation , fatty acid , organoleptic , total viable count , vacuum packing , oleic acid , tbars , fish products , fish <actinopterygii> , fishery , biology , biochemistry , lipid peroxidation , oxidative stress , genetics , antioxidant , bacteria
Abstract The objective of the study was to use fatty fish ( Sardinella longiceps ) for fish flour preparation intended for human consumption. Fish flour was prepared, vacuum packed and its quality evaluation during storage at room temperature was done. Among the quality parameters, trimethyl amino nitrogen (TMA‐N) and total volatile basic nitrogen (TVB‐N) of fish flour were ranged from 0.03 to 7.08 mg% and 1.72 to 14.5 mg%, respectively, during 6 months of storage and found within the acceptable limits. Free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) of fish flour were found to be 0.06% oleic acid, 2.17 mg malondialdehyde/kg of fat and 7.14 meq of O 2 /kg of fat at the end of sixth month of storage period and were found very well within the acceptable limits. There was slight increase in the pH value from 6.7 at zeroth day to 7.1 at sixth month of storage. Redness ( a *) and yellowness ( b *) values were increased with the prolonged storage period. Organoleptic characteristics such as appearance, odor and flavor were also evaluated by 10 expert panelists in 9‐point hedonic scale and the product was accepted by the panelists. The product was acceptable up to 6 months in vacuum packed condition at room temperature. Practical Applications Fish flour is a dried powder, prepared from dressed fish and highly nutritious which contains high quality proteins with all essential amino acids and minerals. Also, it contains high amount of energy could be supplemented to the food items. In this study we have tried to establish the storage life of fish flour from Indian oil sardine by evaluating the biochemical changes in the same. This understanding will not only provide value addition but also give better economic returns to the fishing sector.