FROZEN STORAGE STUDIES OF VALUE-ADDED MINCE-BASED PRODUCTS FROM TILAPIA (OREOCHROMIS MOSSAMBICUS, PETERS 1852)

Abstract

Tilapia (Oreochromis mossambicus) is a relatively abundant, low-value fish that has wide distribution in India because of its adaptability to different environments. However, the fish has limited scope for consumption in the fresh form. This study is an attempt to explore the possibilities of better utilization of this species by development of mince-based value-added products and the evaluation of shelf life during frozen storage. Mince from tilapia was used for the preparation of value-added products viz., chilly fish, fish cutlets and fish balls. The biochemical and sensory parameters of these products were analyzed to study the quality changes and shelf life of these products in frozen storage at −20C. Fish cutlets and fish balls remained acceptable up to 18 weeks of storage after which loss in flavor and texture was noticed. Chilly fish remained acceptable for 21 weeks in frozen condition. PRACTICAL APPLICATIONS The study aims in value addition of tilapia (Oreochromis mossambicus), a low-value fish, which at present has only limited scope for consumption in fresh form. Earlier studies showed that the mince yield of this species is 32–36%. The quality of tilapia mince is comparable to that from other marine and freshwater species of commercial importance. Utilization of the mince for the production of cutlets, fish balls and chilly fish are simple and a cost-effective means of converting tilapia to value-added convenience products. Shelf life studies indicate that in frozen storage, the products can retain the sensory qualities for 18–21 weeks. Commercialization of these products can contribute to diversification in the fish processing industry through better utilization of a relatively underutilized species.