Proximate Composition, Mineral Contents, Colour And Sensory Characteristics Of “Fishflakes” Made From Stingrays (Himantura, Sp)

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TOPIC:

 Proximate Composition, Mineral Contents, Colour And Sensory Characteristics Of “Fishflakes” Made From Stingrays (Himantura, Sp)

 

  ABSTRACT:

 The objectives of the study were to determine the proximate composition, mineral content, colour and sensory characteristics of “fish flakes” made from stingrays with different levels of tapioca starch (10%, 15%, 20%, 25% and 30%). Fish flakes were prepared from minced fish, tapioca starch and spices. The formulations were mixed to form dough and then spread into layers in a tray to a thickness of 3mm and then steamed at 100⁰C for 1 hour. Fish flakes were cut into 12cm x 4cm dimensions and dried using oven at a temperature of 60⁰C until the moisture content were about 25%. Result showed that there was a significant difference (p<0.05) in proximate composition among the samples. Addition of tapioca starch reduced protein, fat and ash content but increased carbohydrate content. Mineral content also decreased with high level of tapioca starch. There were significant differences (p<0.05) among the fish flake samples with respect to mineral content. The range of mineral contents for Na, Mg, Ca, Zn, Fe and P were 1746.11-5416.88mg/100g, 50.05-116.96mg/100g, 37.91-45.60mg/100g, 0.85-1.25mg/100g, 3.45-6.03mg/100g and 31.00-44.89mg/100g respectively. Colour analysis showed that there was a significant difference (p<0.05) among the samples, except for redness (a*) values. The range of L (lightness), a*(redness) and b* (yellowness) values of the samples were 25.23-26.80, 3.91-4.16 and 5.59-6.52 respectively. According to sensory evaluation, all samples were moderately acceptable but there were no significant difference among the samples. In conclusion, addition of different levels of tapioca starch decreased proximate composition, mineral content and alter lightness values of fish flakes significantly.

Keywords: Fish Flakes, Fish Processing, Proximate Composition, Mineral Content, Drying, Traditional Fish Product.

REFERENCE: Ainul Mardiah, Nurul Huda and Ahmad, R

 Corresponding author: Ainul Mardiah  ( ain_mrdh@yahoo.com)

School: Food Technology Division, School of Industrial Technology Universiti Sains Malaysia, Maiden 11800, Pulau Pinang, Malaysia.

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