Development of ready-to-eat canned fish using rainbow runner (<i>Elagatis bipinnulata</i>) with different filling materials

Abstract

Fish is widely considered as one of the perishable food items and increasing fish shelf-life is important for avoiding post-harvest losses. The objective of the present study was to develop a ready-to-eat canned fish product using readily available relatively cheaper fish: Rainbow runner (Elagatis bipinnulata). The matured Rainbow runner with an average weight of 4.2 kg was utilized in preliminary trials to find out the best spice levels and filling solutions. These preliminary canned fish products were sensory evaluated with 30 untrained panelists. Based on sensory evaluation, the best filling solutions were selected to prepare the final canned fish products. These final canned fish products were sterilized at different sterilization periods (121 °C: 50, 65, 70 and 75 min). Subsequently, these final products were sensory analysed for finding the best sterilization period using the previous sensory panelists. Finally, fish products with the best filling solutions and the best sterilization period were subjected to keeping quality analysis (pH, lipid oxidation, antioxidant activity and microbial count) for 30 d and proximate analyses. Preliminary sensory analysis revealed that soy sauce and tomato sauce were the best filling solutions. Sensory analysis of the final product indicated 65 min. of sterilization period was best for fish products in both filling solutions. The proximate composition of protein, lipid and ash of the final products were relatively higher than the comparable canned products in the market. Keeping quality analyses of final products have indicated that canned products were free from E. coli and Salmonella. Lipid oxidation and total plate count were within the acceptable levels (Thiobarbituric acid reactive substance assay (TBARS) <3 mg MDA/kg and <105 cfu/g, respectively). Antioxidant activity measured in terms of DPPH (2,2-diphenyl-1-picrylhydrazyl scavenging activity was high (>60%) in both products. The present study revealed that the canned Rainbow runner in soy sauce and tomato sauce can be a preferable product up to 30 d of storage period and a suitable alternative to other canned fish products in the market. Further, nutritional evaluation of these products (E.g. fatty acid analyses) and keeping quality analyses over a longer period can be recommended subject to further studies.