development of value added fish nuggets master of fishery science fish processing technology

137 Pages·2017·6.66 MB·English

DEVELOPMENT OF VALUE ADDED FISH
NUGGETS
A Thesis
Submitted to the
West Bengal University ofA nimal and Fishery Sciences,
in partial fulfillment oft he requirements for the degree of
MASTER OF FISHERY SCIENCE
in
FISH PROCESSING TECHNOLOGY
By
RAKESH CH. MAJUMDER, B.F.Sc.
Department of Fish Processing Technology
Faculty of Fishery Sciences
W.B.U.A.F.S.,
Mohanpur Campus, Nadia (W.B.)
# 2002 #
,,';I "
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DEDICATED TO
MY
PARENTS
&
ELDER BROTHER
WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES
Faculty of Fishery Sciences
till
Department of Fish Processing Technology
Mohonpur Campus, P.O. Krishi Viswavidyalaya
t~j
.. Nadia, Pin 741252, West Bengal, India
,.~ (Main Campus: 68, Kshudiram Bose Sarani, Belgachia, Kollcata - 700 037)
Dr. Uday Saha
MVSc. (l.V.R.L),
Lectun:r,
Department ofFish Processing Technology
QI.ertifi.cat.e
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Dated (Dr. Uday Saha)
The /~~ ..~ .~~ .. 2002 Chainnan
Mohanpur, Nadia Advisory Committee
APPROVAL SHEET
APPROVAL OF EXAMINERS FOR THE AWARD OF THE DEGREE OF
MASTER OF FISHERY SCIENCE
(FISH PROCESSING TECHNOLOGy)
We, the undersigned, having been satisfied with the
perfonnance of Mr. Rakesh ch. Majumder in the viva-voce
examination, conducted today, the ! th. .. ~ ···,·· .... ··'-i . wo} recommended
v
that the thesis be accepted for the award of the Degree.
NAME SIGNATURE
JJ
l. Dr. Uday Saha .........1 IJl~ ......•.
.
'\ - l- \., "' \. ,: -
.......... .......... .
,
DR. J. Cf.AKRABARft
DIRECTOR
CENTRAL FOOD LAB P."
""'i'-R-Y·OP HHA+.:m &;
OOVT. OF INDIA
KYO ~ r. C.:'.L· 700016
4. Dr. K.C. Dora
'" \.0
Member of the Advisory Committee ~ f'.~I~~_''J
I 'I.{ll~/
5. Dr. S. K. Das .... ~.L ..• ~': ..... .
{
Member of the Advisory Committee
~:.
..... ..
6. Mr. S. Sarkar
Member of the Advisory Committee
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CONTENTS
Chapter No. Particulars Page No.
I. Introduction 1-4
II. Review of Literature 5 -33
III. Materials and Methods 34 -43
IV. Results 44- 53
V. Discussions 54 -66
VI. Summary 67 -69
Bibliography 70 -96
l
~LIST- OF TAB~LES
Table no. Title Page No. in between
1 Raw material characteristics of fish 44·45
2 Proximate composition of fish nuggets 45-46
incorporated with different levels of binder
3 Analysis of variance (AN OVA) indicating the 45-46
effect of different levels of binder on proximate
composition of fish nuggets
4 Sensory evaluation of fish nuggets 47-48
incorporated with different levels of binder
5 Analysis of variance (ANOVA) indicating the 47-48
effect of different levels of binder on sensory
characteristics of fish nuggets
6 Effect of different levels of binder on pH of fish 49-50
nuggets stored at refrigeration temperature
7 Effect of different levels of binder on total 49-50
volatile base nitrogen (mg%) of fish nuggets
stored at refrigeration temperature
8 Analysis of variance (AN OVA) indicating the 49-50
effect of different levels of binder on total
volatile base nitrogen content of fish nuggets
stored at refrigeration temperature
9 Effect of different levels of binder on peroxide 49-50
value (milliequivalent of 02/kg of fat) of fish
nuggets stored at refrigeration temperature
•
Table No. Title Page No. in between
10 Analysis of variance (ANOVA) indicating the 49-50
effect of different levels of binder on peroxide
value of fish nuggets stored at refrigeration
temperature
11 Effect of different levels of binder on free fatty 49-50
acid (% of oleic acid in total fat) of fish nuggets
stored at refrigeration temperature
12 Analysis of variance (ANOVA) indicating the 49-50
effect of different levels of binder on free fatty
acid content of fish nuggets stored at
refrigeration temperature
13 Effect of different levels of binder on total plate 51-52
count (cfu/g) of fish nuggets stored at
refrigeration temperature
14 Analysis of variance (ANOVA) indicating the 51-52
effect of different levels of binder on total plate
count of fish nuggets stored at refrigeration
temperature
15 Effect of different levels of binder on sensory 51-52
characteristics of fish nuggets stored at
refrigeration temperature
16 Analysis of variance (ANOVA) indicating the 51-52
effect of different levels of binder on sensory
characteristics of fish nuggets stored at
refrigeration temperature
17 Correlation structure for different physico- 53-54
chemical parameters and microbiological
characteristic (TPC)
J
~
LIST OF FIGURES
Fig. No. Title Page no. in between
1 Histogram depicting proximate composition 56-57
of fish nuggets made by using binder at
different levels
2 Histogram depicting sensory characteristics of 56-57
fish nuggets made by using binder at different
levels
3 Changes of pH in control and treated samples 58-59
during refrigerated storage
4 Changes ofTVB-N value (mg%) in control 59-60
and treated samples during refrigerated
storage
5 Changes of PV (milliequivalent of O I kg of 60-61
2
fat) in control and treated samples during
refrigerated storage
6 Changes of FFA value (% of oleic acid in total 61-62
fat) in control and treat~ samples during
refrigerated storage
7 Changes of TPC (cfulg) in control and treated 62-63
samples during refrigerated storage
Score sheet for sensory evaluation .2-\3
,