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 " C! ~ ,:~ ,j "'. ~ .j 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 ?;Izi.s., i.st UJ; ~ tIuw ~ ~ ~ in- ~ ~ ~ fur "DEVELOPMENT OF VALUE ADDED FISH NUGGETS" .~ ~~~~in-~~of~ of of ~ ~ tJw Cf1>~ ~ 9~ c)~ (CJisk of <!fJ~ c:r;~) in- ~ cg~ cg~ $dencAbSl, CWe.sJ; of 93~ ~ dlrtinud an</; CJ~ $~ i.st tJw ~ an</; ~ ~ ~ C<J/I/Ued; ~ ~ InJf ~ an</; ~ * ~~~oftJw~ ~in-~~~IUJbWl~ ~ lew ~ lUUf ~ ~)~ Cf1>~ ?;/w a&SisU/~ an</; (M/ ~~tluvCQUhM!lof~~tken,rW4adu~ ..... J 4 .. ~oo~ I" .- .. 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. 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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 ,