Efficacy of different variants of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of designer low sodium fish (Pangasius pangasius) balls
Article Main
Abstract
The present study was undertaken to analyze the effect of incorporation of different combinations of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of low sodium fish (Pangasius pangasius) balls. Replacement of 50% sodium chloride by 40% KCl, 30% citric acid and 30% sucrose was optimum for preparation of low sodium fish balls. Three different levels of corn flour with peanut flour viz. 25:75, 50:50 and 75:25 were incorporated for preparation of low sodium fish balls and were compared with fish balls prepared by incorporating 10% refined wheat flour (control). On the basis of physico-chemical and sensory evaluation, emulsion stability, cooking yield and overall acceptability were significantly (p<0.05) found to be higher with incorporation @75% corn flour and 25% peanut flour for preparation of low sodium fish balls. The FFA, TBA and all microbiological profile were found to be significantly (p<0.05) increasing with increase in days of storage. The pH, cooking yield, FFA, TBA, total plate count, pychrotropic count, yeast and mould count, overall acceptability were found to be 5.74 ±0.14, 87.06 ± 0.43, 0.36 ± 0.01, 0.72 ± 0.19, 4.43 ± 0.12,3.74 ± 0.2 ,2.60 ± 0.2 ,7.09±0.09 respectively on 21st day of refrigeration storage. The prepared designer low sodium fish balls were found to be fit for human consumption till 21st day of refrigeration storage (4±1°C).
Article Details
Article Details
Keywords
Arachis hypogea, Low sodium fish balls, Quality attributes, Storage quality, Zea mays
References
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APHA. (1984). Compendium of methods for the microbiological Examination of foods. 2nd edn. (ed. M.L. Speck). Animal Public Health Association Washington, DC.
Askin, O. O. and Kilic, B. (2009). Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey kebab. LWT - Food Sci.Tech., 42: 1590–1596
Bingol, S.A. and Kocami?, H. (2010). The Gene Expression Profile by RT-PCR and immune histochemical expression pattern of catalase in the kidney tissue of both healthy and diabetic mice. Kafkas. Universitesi. Veteriner. Fakultesi. Dergisi., 16 (5): 825-834
Boonyasirikool, P. and Charunuch, C. (2000). Development of Corngrit-broken rice based snack food by extrusion cooking. Kasetsart. J. Nat. Sci., 34: 279-288
Canto, A. C. V. C. S., Costa Lima, B. R. C., Suman, S. P., Lazaro C. A., Monteiro M. L. G., Conte-Junior, C. A., Freitas, M. Q., Cruz, A. G., Santos, E. B. and Silva, T. J. P. (2014). Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial trans glutaminase and salt replacers. Meat Sci., 96(1): 623-632
Chand, S. (2011). Development of shelf stable ready to eat fry/microwave chicken meat based snacks. M.V.Sc Thesis I.V.R.I., Izatnagar(U.P), India.
Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Triki, M. and Jimenez-Colmenero, F. (2011). Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci., 87: 373–380
Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci., 74:188–196
Colmenero, F. J., Ayo, M. J. and Carballo, J. (2005). Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fiber as salt replacers. Meat Sci., 69:781–788
Das, A. K., Anjaneyulu, A. S. R., Gadekar, Y. P., Singh, R. P. and Pragati, H.(2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80(3):607-614
Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci., 74:188–196
Devatkal, S. K., Sivakumar, S., Biswas, A. K., Sahoo, J., Chatli, M. K. and Balasumaramanian, S. (2008). Evaluation of instrumental texture, colour and sensory qualities of chicken nuggets prepared with ground carrot. Ind. J. Poult. Sci., 43(3):369-370
Doyle, M. E. and Glass, K. A. (2010). Sodium reduction and its effect on food safety and, food quality, and human health. Comp. Rev. Food Sci. Food Safety, 9: 44-56
Ganie, L.A., Kumar, A., Bhardwaj, D. and Kumar, S. (2016). Efficacy of incorporation of combinations of rice (Oryza sativa L.) flour and Kidney bean (Phaseolus vulgaris L.) flours investigation on quality characteristics of low sodium fish balls. FleishWirtschaft Int., 3:74-77
Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C. and Selgas, M.D. (2002). Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci., 60(3): 227-236
Gelabert, J., Gou, P. and Arnau, J. (2008). Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Sci., 80: 1225–1230
Guardia, M. D., Guerrero, L., Gupta, P. and Premavalli, K. S. (2012). Development of radish fibre based snack by response surface methodology (RSM). J. Food Sci. Tech., 49(1): 58-65
Heinz, G. and Hautzinger, P. (2007). Meat processing technology for small to medium-Scale Producers. Food and agricultural organisation, ISBN: 978-974-7946-99
Horita, C. N., Morgano, M. A., Celeghini, R. M. and Pollonio, M. A. (2011). Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci.,89(4):426-33.
Huda, N., Shen, Y. H., Huey, Y. L., Ahmad, R. and Mardiah, A. (2010). Evaluation of physico-chemical properties of Malaysian commercial beef meatballs. Am. J. Food Sci. Tech., 5:13-21
Keller, J.E., Skelley, G.C. and Acton, J.C. (1974). Effect of meat particle size and casing diameter on summer sausage properties. J. Milk Food Tech., 37: 297-300
Koniecko, E.K. (1979). Handbook for meat chemists. Avery Publishing Group Inc., Wayne, New Jersey, USA.
Lopez-Lopez, I., Cofrades, S., Yakan, A., Solas, M. T. and Jiménez-Colmenero, F. (2010). Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res. Int., 43:1244–1254
Luckose, F., Pandey, M.C. and Radhakrishna, K. (2015). Development of low salt restructured chicken nugget by response surface methodology and its quality evaluation. Int. Food Res. J., 22(6): 2403-2412
Modi, V. K., Mahendrakar, N. S., Narasimha, Rao, D. and Sachindra, N.M. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Sci., 66:143–149
Pietrasik, Z., Jarmoluk, A. and Shand, P. J. (2007). Effect of non meat protein on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT - Food Sci.Tech., 40(5): 915-920
Purnomo, H. and Rahardiyan, D. (2008). Indonesian traditional meatballs. Int. Food Res. J., 15(2): 101-108.
Ratanatriwong, P.A., WongSa-Ngasri, W., Suwansri, S. and Thanasukarn, P. (2011). Optimization of drying-Process efficiency and shelf-Life extension by active packaging in crispy minced-fish Snacks. Proceedings of The 12th Asean food conference. 16?18 June, 2011 BITEC Bangna, Bangkok, Thailand.
Ross, C. F. and Smith, D. M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. Comp. Rev. Food Sci. Food Safety, 5: 18–25
Ruusunen, M. and Puolanne, E. J. (2005). Reducing sodium intake from meat products, Meat Sci., 70: 531–541.
Sar?coban, C., Yilmaz, M. T. and Karakaya, M. (2009). Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. Meat Sci., 83(4): 610-19
Semen, D.L., Moody, W.G., Fox, J.D. and N. Gay. (1987). Influence of hot and cold deboning on the palatability, textural and economic traits of restructured beef steaks. J. Food Sci., 52: 879-882
Serdaroglu, M. and Degirmencioglu, O. (2004). Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci., 68 (2): 291-296
Siddique, M. A., Nowsad, A. A. K. M., Islam, M. N., Uddin, M. S., Faroque, M. A. A. and Yeasmine, S. (2013). Quality and shelf life of fish sausage and fish ball prepared from Bombay duck. Bang. Res. Pub. J., 8(1): 41-48
Singh, V.P., Sangyal, M.K., Dubay, P.C. and Mendirtta S.K.(2011). Quality assessment of vacuum packaged chicken snacks stored at room temperature. J. Stored Prod. Postharv. Res., 2(6): 120-126
Snedecor, G.W. and Cochran, W.G. (1980). In: Statistical Methods. 7th Edn. Oxford and IBH Publishing Co., Calcutta.
Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G., Carduza, F. and Vaudagna, S. R. (2012). Effect of the addition of conventional additives and whey protein concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. Meat Sci., 90(3):701-710
Townsend, W.E., Witnauer, L.P., Riloff, J.A. and Swift, C. E.(1968). Comminuted meat emulsions. Differential thermal analysis of fat transition. Food Tech., 22:319-323
Ulu, H. (2004). Effect of wheat flour, whey protein concentrate and soy protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chem., 87(4): 523-529
Verma, A.K. and Banerjee, R. (2012). Low-sodium meat products: retaining salty taste for sweet health. Crit. Rev. Food Sci. Nutr., 52(1):72-84
Witte, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J. Food Sci., 35: 582-585
Yang, H.S., Choi, S.G., Jeon, J.T. Park, G.B. and Joo, S.T. (2007). Textural and sensory properties of low fat sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci., 75: 283-289
APHA. (1984). Compendium of methods for the microbiological Examination of foods. 2nd edn. (ed. M.L. Speck). Animal Public Health Association Washington, DC.
Askin, O. O. and Kilic, B. (2009). Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey kebab. LWT - Food Sci.Tech., 42: 1590–1596
Bingol, S.A. and Kocami?, H. (2010). The Gene Expression Profile by RT-PCR and immune histochemical expression pattern of catalase in the kidney tissue of both healthy and diabetic mice. Kafkas. Universitesi. Veteriner. Fakultesi. Dergisi., 16 (5): 825-834
Boonyasirikool, P. and Charunuch, C. (2000). Development of Corngrit-broken rice based snack food by extrusion cooking. Kasetsart. J. Nat. Sci., 34: 279-288
Canto, A. C. V. C. S., Costa Lima, B. R. C., Suman, S. P., Lazaro C. A., Monteiro M. L. G., Conte-Junior, C. A., Freitas, M. Q., Cruz, A. G., Santos, E. B. and Silva, T. J. P. (2014). Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial trans glutaminase and salt replacers. Meat Sci., 96(1): 623-632
Chand, S. (2011). Development of shelf stable ready to eat fry/microwave chicken meat based snacks. M.V.Sc Thesis I.V.R.I., Izatnagar(U.P), India.
Cofrades, S., Lopez-Lopez, I., Ruiz-Capillas, C., Triki, M. and Jimenez-Colmenero, F. (2011). Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed. Meat Sci., 87: 373–380
Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci., 74:188–196
Colmenero, F. J., Ayo, M. J. and Carballo, J. (2005). Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fiber as salt replacers. Meat Sci., 69:781–788
Das, A. K., Anjaneyulu, A. S. R., Gadekar, Y. P., Singh, R. P. and Pragati, H.(2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80(3):607-614
Desmond, E. (2006). Reducing salt: A challenge for the meat industry. Meat Sci., 74:188–196
Devatkal, S. K., Sivakumar, S., Biswas, A. K., Sahoo, J., Chatli, M. K. and Balasumaramanian, S. (2008). Evaluation of instrumental texture, colour and sensory qualities of chicken nuggets prepared with ground carrot. Ind. J. Poult. Sci., 43(3):369-370
Doyle, M. E. and Glass, K. A. (2010). Sodium reduction and its effect on food safety and, food quality, and human health. Comp. Rev. Food Sci. Food Safety, 9: 44-56
Ganie, L.A., Kumar, A., Bhardwaj, D. and Kumar, S. (2016). Efficacy of incorporation of combinations of rice (Oryza sativa L.) flour and Kidney bean (Phaseolus vulgaris L.) flours investigation on quality characteristics of low sodium fish balls. FleishWirtschaft Int., 3:74-77
Garcia, M. L., Dominguez, R., Galvez, M. D., Casas, C. and Selgas, M.D. (2002). Utilization of cereal and fruit fibers in low fat dry fermented sausages. Meat Sci., 60(3): 227-236
Gelabert, J., Gou, P. and Arnau, J. (2008). Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Sci., 80: 1225–1230
Guardia, M. D., Guerrero, L., Gupta, P. and Premavalli, K. S. (2012). Development of radish fibre based snack by response surface methodology (RSM). J. Food Sci. Tech., 49(1): 58-65
Heinz, G. and Hautzinger, P. (2007). Meat processing technology for small to medium-Scale Producers. Food and agricultural organisation, ISBN: 978-974-7946-99
Horita, C. N., Morgano, M. A., Celeghini, R. M. and Pollonio, M. A. (2011). Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci.,89(4):426-33.
Huda, N., Shen, Y. H., Huey, Y. L., Ahmad, R. and Mardiah, A. (2010). Evaluation of physico-chemical properties of Malaysian commercial beef meatballs. Am. J. Food Sci. Tech., 5:13-21
Keller, J.E., Skelley, G.C. and Acton, J.C. (1974). Effect of meat particle size and casing diameter on summer sausage properties. J. Milk Food Tech., 37: 297-300
Koniecko, E.K. (1979). Handbook for meat chemists. Avery Publishing Group Inc., Wayne, New Jersey, USA.
Lopez-Lopez, I., Cofrades, S., Yakan, A., Solas, M. T. and Jiménez-Colmenero, F. (2010). Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res. Int., 43:1244–1254
Luckose, F., Pandey, M.C. and Radhakrishna, K. (2015). Development of low salt restructured chicken nugget by response surface methodology and its quality evaluation. Int. Food Res. J., 22(6): 2403-2412
Modi, V. K., Mahendrakar, N. S., Narasimha, Rao, D. and Sachindra, N.M. (2003). Quality of buffalo meat burger containing legume flours as binders. Meat Sci., 66:143–149
Pietrasik, Z., Jarmoluk, A. and Shand, P. J. (2007). Effect of non meat protein on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase. LWT - Food Sci.Tech., 40(5): 915-920
Purnomo, H. and Rahardiyan, D. (2008). Indonesian traditional meatballs. Int. Food Res. J., 15(2): 101-108.
Ratanatriwong, P.A., WongSa-Ngasri, W., Suwansri, S. and Thanasukarn, P. (2011). Optimization of drying-Process efficiency and shelf-Life extension by active packaging in crispy minced-fish Snacks. Proceedings of The 12th Asean food conference. 16?18 June, 2011 BITEC Bangna, Bangkok, Thailand.
Ross, C. F. and Smith, D. M. (2006). Use of volatiles as indicators of lipid oxidation in muscle foods. Comp. Rev. Food Sci. Food Safety, 5: 18–25
Ruusunen, M. and Puolanne, E. J. (2005). Reducing sodium intake from meat products, Meat Sci., 70: 531–541.
Sar?coban, C., Yilmaz, M. T. and Karakaya, M. (2009). Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. Meat Sci., 83(4): 610-19
Semen, D.L., Moody, W.G., Fox, J.D. and N. Gay. (1987). Influence of hot and cold deboning on the palatability, textural and economic traits of restructured beef steaks. J. Food Sci., 52: 879-882
Serdaroglu, M. and Degirmencioglu, O. (2004). Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte). Meat Sci., 68 (2): 291-296
Siddique, M. A., Nowsad, A. A. K. M., Islam, M. N., Uddin, M. S., Faroque, M. A. A. and Yeasmine, S. (2013). Quality and shelf life of fish sausage and fish ball prepared from Bombay duck. Bang. Res. Pub. J., 8(1): 41-48
Singh, V.P., Sangyal, M.K., Dubay, P.C. and Mendirtta S.K.(2011). Quality assessment of vacuum packaged chicken snacks stored at room temperature. J. Stored Prod. Postharv. Res., 2(6): 120-126
Snedecor, G.W. and Cochran, W.G. (1980). In: Statistical Methods. 7th Edn. Oxford and IBH Publishing Co., Calcutta.
Szerman, N., Gonzalez, C. B., Sancho, A. M., Grigioni, G., Carduza, F. and Vaudagna, S. R. (2012). Effect of the addition of conventional additives and whey protein concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. Meat Sci., 90(3):701-710
Townsend, W.E., Witnauer, L.P., Riloff, J.A. and Swift, C. E.(1968). Comminuted meat emulsions. Differential thermal analysis of fat transition. Food Tech., 22:319-323
Ulu, H. (2004). Effect of wheat flour, whey protein concentrate and soy protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chem., 87(4): 523-529
Verma, A.K. and Banerjee, R. (2012). Low-sodium meat products: retaining salty taste for sweet health. Crit. Rev. Food Sci. Nutr., 52(1):72-84
Witte, V.C., Krause, G.F. and Bailey, M.E. (1970). A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J. Food Sci., 35: 582-585
Yang, H.S., Choi, S.G., Jeon, J.T. Park, G.B. and Joo, S.T. (2007). Textural and sensory properties of low fat sausages with added hydrated oatmeal and tofu as texture-modifying agents. Meat Sci., 75: 283-289
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Efficacy of different variants of corn flour (Zea mays) and peanut flour (Arachis hypogea) on quality characteristics of designer low sodium fish (Pangasius pangasius) balls. (2017). Journal of Applied and Natural Science, 9(1), 375-381. https://doi.org/10.31018/jans.v9i1.1199
