Development of fish stick from silver carp (Hypophthalmichthys molitrix) mince and itsquality changes at room temperature (28 to 32°C)

Abstract

Fish stick was developed from silver carp (Hypophthalmichthys molitrix) by using different kinds of food additives (0, 10, 15 and 20% mashed potato, wheat flour, 1.5% NaCl, 2% oil, 5% spices such as onion, ginger, garlic, green chili paste, hot spices (garam masala), 1.0% MSG and 1.0% sugar). Sensory, chemical and microbiological changes of silver carp fish stick were determined to evaluate it‟s quality changes at ambient temperature (28 to 32°C) during storage. It was observed that, the moisture, pH and protein contents in silver carp fish stick decreased than those parameters for fish mince but lipid and ash contents increased. Among the variable levels of mashed potato, 10% showed the best sensory performance and was recommended for further production. At room temperature, the sensory quality parameters deceased significantly (p<0.05) but the TVB-N value increased progressively in fish stick samples during storage. The microbial load also increased significantly (p<0.05) at this temperature. Therefore, the study was concluded as- at room temperature silver carp fish stick remain in acceptable condition for a very shorter period, in fact less than 72 hours.