Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844)
Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fi...
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doaj-1c103387c6e7455f886868f069f2d3942020-11-25T02:18:42ZengBdFISHJournal of Fisheries2311-729X2311-31112013-12-0111Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844)Monjurul Haq0Progga Laboni Dutta1Nadira Sultana2Md. Anisur Rahman3Department of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, BangladeshDepartment of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, BangladeshDepartment of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, BangladeshDepartment of Fisheries and Marine Bioscience, Faculty of Biological Science and Technology, Jessore University of Science and Technology, Jessore-7408, Bangladesh Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46±0.89 % and 16.42±0.57 %, respectively. Lipid (6.64±0.15 %) and ash (2.98±0.09 %) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable. http://journal.bdfish.org/index.php/fisheries/article/view/73Productionquality assessmentfish burgergrass carpCtenopharyngodon idella |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Monjurul Haq Progga Laboni Dutta Nadira Sultana Md. Anisur Rahman |
spellingShingle |
Monjurul Haq Progga Laboni Dutta Nadira Sultana Md. Anisur Rahman Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) Journal of Fisheries Production quality assessment fish burger grass carp Ctenopharyngodon idella |
author_facet |
Monjurul Haq Progga Laboni Dutta Nadira Sultana Md. Anisur Rahman |
author_sort |
Monjurul Haq |
title |
Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) |
title_short |
Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) |
title_full |
Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) |
title_fullStr |
Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) |
title_full_unstemmed |
Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) |
title_sort |
production and quality assessment of fish burger from the grass carp, ctenopharyngodon idella (cuvier and valenciennes, 1844) |
publisher |
BdFISH |
series |
Journal of Fisheries |
issn |
2311-729X 2311-3111 |
publishDate |
2013-12-01 |
description |
Fish burger was produced from grass carp (Ctenophygodon idella) to assess the feasibility of value addition to this low priced fish in Bangladesh. Different food additives (25% mashed potato, 2% NaCl, 2% soybean oil, 2% spices and 0.6% sugar) were used to enhance the consumer’s acceptance of the fishery product. Consumers' acceptance of the fish burger was determined by sensory evaluation based on its color, flavor, softness or firmness (S/F), chewy/rubbery (C/R) using 10 point scoring system by a group of 10 untrained judges (20-50 years old). The results were found as follows: color (7.25±1.15), flavor (6.67±1.17), S/F (8.47±1.20) and C/R (7.83±1.23). Evaluation of proximate composition showed that the moisture and protein contents in grass carp mince were 79.15±1.16 % and 18.01±0.44 % respectively which were higher than that of fish burger, 69.46±0.89 % and 16.42±0.57 %, respectively. Lipid (6.64±0.15 %) and ash (2.98±0.09 %) contents in fish burger were also higher than fish mince. The pH of fish mince and fish burger was 6.8±0.11 and 6.6±0.05 respectively. Therefore, from simple cost-profit analysis, it can be assumed that business of fish burger in Bangladesh has a very good prospect and it would be profitable.
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topic |
Production quality assessment fish burger grass carp Ctenopharyngodon idella |
url |
http://journal.bdfish.org/index.php/fisheries/article/view/73 |
work_keys_str_mv |
AT monjurulhaq productionandqualityassessmentoffishburgerfromthegrasscarpctenopharyngodonidellacuvierandvalenciennes1844 AT proggalabonidutta productionandqualityassessmentoffishburgerfromthegrasscarpctenopharyngodonidellacuvierandvalenciennes1844 AT nadirasultana productionandqualityassessmentoffishburgerfromthegrasscarpctenopharyngodonidellacuvierandvalenciennes1844 AT mdanisurrahman productionandqualityassessmentoffishburgerfromthegrasscarpctenopharyngodonidellacuvierandvalenciennes1844 |
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