biochemical and microbiological changes in fish mince during frozen st

SYNOPSIS OF P.G. RESEARCH PROBLEM ON“Biochemical and Microbiological changes in treated mince meat of Horse mackerel (Trachurus trachurus)”UNDER THE GUIDANCE OFDr. S.M.ZofairProfessor and HeadDEPARTMENT OF FISH PROCESSING TECHNOLOGYCOLLEGE OF FISHERIESJUNAGADH AGRICULTURALUNIVERSITYVERAVAL : 

SYNOPSIS OF P.G. RESEARCH PROBLEM ON“Biochemical and Microbiological changes in treated mince meat of Horse mackerel (Trachurus trachurus)”UNDER THE GUIDANCE OFDr. S.M.ZofairProfessor and HeadDEPARTMENT OF FISH PROCESSING TECHNOLOGYCOLLEGE OF FISHERIESJUNAGADH AGRICULTURALUNIVERSITYVERAVAL Submitted by Name: FAISAL RASHID SOFI Registration No. : J4-00438-2009 Degree for: M. F. Sc. (FISH PROCESSING TECHNOLGY)

Synopsis of P.G. Research Problem : 

Synopsis of P.G. Research Problem Name of the Student : Faisal Rashid Sofi Name of the degree for : M.F.Sc. (Fish processing) Registration No. : J4-00438-2009 Major subject : Fish processing technology Name of major guide : Dr. S.M.Zofair

Horse Mackerel : 

Horse Mackerel

Title of Research problem: : 

Title of Research problem: “Biochemical and Microbiological changes in treated mince meat of Horse mackerel (Trachurus trachurus)”

INTRODUCTION : 

INTRODUCTION The marine fish landing of India in 2009 has been estimated as 3.16 million tonnes with a decrease of about 43,891 tonnes against the estimated previous year (CMFRI Annual report 2009-2010, pp 27-29. Total landing of Horse mackerel in India is 30668-35723 during the year 2009 and comprises about 5% of total landing.

INTRODUCTION : 

INTRODUCTION Good scope for value addition among low priced fishes . Minced horse mackerel gives better yield, easiness in incorporation of stabilizers, flexibility in product preparation and its quality depends upon season of harvest, handling and processing methods. Horse mackerel was so chosen because being semi-fatty fish so after processing onset of rancidity is fast and its muscle contain large amount of hemoglobin which catalyses lipid oxidation, hence the use of antioxidant was envisaged necessary to retard oxidation.

Continue… : 

Continue… Surimi analogs, like imitation lobsters tails, breaded crab claws, sushi sticks, imitation crab shreds, minced stick and filament sticks can be made out of fish mince prepared from Horse mackerel. Apart from surimi based products ,fish mince serves a major source of raw material for preparation of traditional products e.g patties, balls ,wafers, fish fingers, cutlet and pickled products. Aim of the present investigation is to study processing of minced fish, its shelf life ,microbiological and chemical variations in minced fish stored at -20 0 C.

Practical Utility : 

Practical Utility There has been steady decrease in white meat fish species and therefore alternative species like Horse mackerel fits in the scenario. Fish mince is important for surimi production as well as breaded fish sticks. These two demands can be met by semi-fatty fish like Horse mackerel. Processed Horse mackerel being susceptible to changes in its constitution like denaturation of fish proteins , biochemical and microbiological changes, effects of antioxidant needs to be known for better stability during frozen storage.

Objectives : 

Objectives To study suitability of horse mackerel (Trachurus trachurus) for the mince meat production. To study the biochemical and microbiological quality changes in mince meat of horse mackerel (Trachurus trachurus) during frozen storage. To study the effect of antioxidant on overall quality of horse mackerel (Trachurus trachurus) mince meat during frozen storage.

Review of literature : 

Review of literature By-catch and underutilized marine catches of India, such as Anchovies (Thrissocles spp.),Crocker (Johnius dussumieri), Ribbon fish( Trichurus spp.), Golden anchovy(Coilia dussumieri),Sole(Cynoglossus sp’s) for production of minced fish by Ghadi and Ghose(1977). Marrakchi et al., (1990) have used Moroccan sardine (Sardina pilchardus) for mince meat production and studied sensory, chemical and microbiological assessment during 18 days of storage in ice.In there experiment they examine that pH and dimethyamine were not responsible for spoilage while trimethylamine (TMA) and tri volatile base(TVB) were responsible for spoilage of sardine .The histamine in flesh at the time of rejection on 12th day of storage were 11.7-16.2 mg/100g of flesh

Continue… : 

Continue… Fish mince prepared from oil sardine(Sardinella longiceps) was prepared by(Verma et al.,1995) and studied lipid freshness parameters and some functional properties of fish mince stored for 150 days at frozen storage . Decrease in protein solubility, emulsifying capacity and relative viscosity was observed but there was increase in cook loss, peroxide value and free fatty acid during frozen storage. Changes in lipid, protein and kamaboko forming ability of silver carp( Hypophthalmichthys molitrix) mince during frozen storage for 180 days was noted by(Siddiah et al.,1998).A decrease in myofibrilar proteins but in contrast peroxide value(PV), free fatty acid(FFA), Total volatile base nitrogen(TVBN) content increased significantly throughout storage period

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Continue… Suvanich et al., (2000) had investigated the changes in selected chemical characteristics of channel catfish mince during frozen storage at -20 and 5 0 C. They examined moisture content which increased during frozen storage but not during refrigerated storage, Total volatile base nitrogen increased during refrigerated storage while salt soluble protein decreased during frozen storage. Characterization of sardine minced flesh (Sardinella auriata) washed with 0.5% sodium bicarbonate and water was studied by Barrero et al.,(2000).

Continue… : 

Continue… Kittima et al.,(2005) has prepared fish mince from lizard fish(Saurida micropetrolis) and studied physiochemical and biochemical changes during frozen storage for 24 weeks. In their investigation they have examined that formaldehyde and dimethylamine content increased with decrease in trimethyl amine oxide (TMAO) content as the storage time increased.

Effect of Antioxidant on meat: : 

Effect of Antioxidant on meat: Huang and Weng (1998) have studied inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. The concentration of BHT used was 40mg/gm and fish muscle produced approximately 50% less Thiobarbituric acid reactive substances (TBARS) at frozen storage.  Eymard et al., (2005) has studied on development of lipid oxidation during manufacture of Horsemackerel (Trachurus trachurus) surimi during frozen storage. In their study it was revealed that concentration of hydro peroxides decreased in surimi(27.3 m moles/kg) compared with refined mince ( 44.2m moles/kg lipid respectievly).

Continue… : 

Continue… Antioxidant capacity of white grape dietary fibre(WGDF) obtained from white grape was determined in minced fish muscle (MFM) during frozen storage .Different concentration of white grape dietary fibre (WGDF), 0,2,4 % were added in minced fish meat sample .The study revealed that white grape dietary fibre considerably delayed lipid oxidation in minced horse mackerel Alonso et al., (2008)

Continue… : 

Continue… Alghazeer (2008) has examined that lipid per oxidation in Atlantic mackerel (Scomber scombrus) during frozen storage up to 26 weeks. The minced meat was treated with and without green tea antioxidant. The concentration of green tea at 250 ppm slows down oxidation process where at 500 ppm it was less effective.

Continue… : 

Continue… Fatty fish has been recognized as potential raw material for production of surimi , however it can easily undergo oxidation which lowers it value. Hence use of antioxidant during washing of minced meat has been suggested by some workers Eymard et al.,(2010)

Material and method : 

Material and method 1. Location: College of fisheries ,veraval . 2. Year and season of experiment: January 2011 to April 2011. 3. Treatment detail: Raw minced meat- control. Raw minced meat + washing. Raw minced meat + washing +antioxidant( BHT)

Continue… : 

Continue… 4. No. of Replications : 04 5. Design : CRD

METHOD: : 

METHOD: Fresh medium sized Horse mackerel will be collected from the Veraval harbor. Fish will be beheaded, gutted, washed and filleted by hand then minced using kitchen processor.

OBSERVATIONS TO BE RECORDEDProximate composition: : 

OBSERVATIONS TO BE RECORDEDProximate composition:

CHEMICAL PARAMETERS: : 

CHEMICAL PARAMETERS:

MICROBIOLOGICAL PARAMETERS : 

MICROBIOLOGICAL PARAMETERS

SENSORY PARAMETERS : 

SENSORY PARAMETERS

13. Statistical analysis : 

13. Statistical analysis Statistical analysis will be carried out using standard statistical procedures as described by Snedecor and Cochran(1967).

Reference : 

Reference Alder –Nissen, J. (1985) Enzymatic hydrolysis of food proteins. J. Food.Sci.Technol,5 : 34-39. AOAC (2006) Official Methods of Analysis of the Association of Official Analytical chemists (AOAC) International 18th edition. Ahmad,J.(1996) The measurement of spoilage in fish. J.Food.Sci.Tech, 10:147-152.

Reference : 

Reference Alghazeer.R. (2008) Aldeyhde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. J. Food Chem, 108: 801-810. Barrero.M.and Bello,Rafael, A.(2000) Characterization of sardine Minced flesh(Sardinella aurita)washed with different solutions. J. Aquatic Food Product Technol,9:105-114. Beatty , S. A. and Gibbons, N. E. (1937) The measurement of spoilage in fish. J.Biol. Board Canada, 3:77-91.  Eymard.S., Jacobson.C. and Baron.C.P. (2005) Development of lipid oxidation during manufacturing of horse mackerel surimi .J. Science, Food and agriculture , 85:1750-1756

Reference : 

Reference Huang .C. and Weng.Y.(1998) Inhibition of lipid oxidation in fish muscle by antioxidant incorporated polyethylene film. J. Food Processing and Preservation, 22:199-209. Kittima.L.,Benjakul,S.,Vissessanguan,W.,andNazalin,K.(2005) Physioch emical and biochemical changes during frozen storage of minced flesh of lizard fish (Saurida micropetrolis). J. Food chem ,90: 141-150. Marrakchi,EL.A.,Bennoni,N., and Bouchriti,N. (1990) Sensory chemical and microbiological Assesments of morrocan sardines have(Sardina pilchardus) stored in ice. J. of food protection, 53: 600-605.   Richards’,M.P.and Hultin, H.O.(2002) Contribution of blood and blood components lipid oxidation in fish muscle. J .Agriculture and Food Chem,53:555-564.

Slide 29: 

Siddaiah.D.,vidyasagarReddy,G.,Raju,C.V.,andchandshekhar,T.C.(2001) Changes in lipid, protein and kamaboko forming ability of silver carp( Hypophthalmichthys molitrix) mince during frozen storage. J. Food research International,34:47-53. Sanchez-Alonso,I.,Jimenez-Escrig,A.,Saura-Calixto,F.,and Borderias,A.J.,(2008) Effect of grape antioxidant dietry fibre on the prevention of lipid oxidation in minced fish. J.Food.chem,101:pp372-378 Suvanich.V.,Jahncke,K.L.,andMarshallD.L.(2000) Changes in selected chemical characteristics of channel catfish frame mince during frozen and chill storage .J. Food chem and Toxicology Sci ,65:1-10.

Slide 30: 

Verma, J.k., Srikar, L.N., Sudhakara, N.S., and Sarma.J. (1995) Effects of frozen storage on lipid freshness parameters and some functional properties of oil sardine (Sardinella longiceps) mince. J. Food Research International, 28:87-90.   Takagi,T., Hayashi, K.J and Itabashi, Y. (1984) Toxic effect of free unsaturated fatty acid in mouse assay of diarluric shell fish toxin by intraperitonal injection. J. Bull.JapSoc.Sci Fish, 50:1413-1415.

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