Evaluation of Quality and Shelf Life of Tigertooth Croaker(Otolithes ruber) Fish Balls During Refrigerated Storage Condition

Abstract

The present study aimed to prepare ready-to-cook/fry fish ball from tigertooth croaker(Otolithes ruber) incorporating with various ingredients. Additionally, the quality and shelf life of prepared fish balls were investigated concerning sensory, chemical and microbial characteristics at 4℃ after 7 days each. The experiment was conducted up to 21 days. The raw material exhibited good freshness and quality with a moisture content (78.86±0.23%), protein content (18.05±0.22%), lipid content (1.88±0.04%) and ash content (1.21±0.12%). After preparing surimi, four different types of fish balls were made using various ingredients at various amounts where 15% spices remain constant in all types of fish balls. The panelists evaluated the organoleptic qualities of the fish balls in terms of color, flavor, texture and overall acceptability. It was found that the fish balls treated with pea flour had excellent overall quality, while the fish balls treated with wheat and rice flour also showed good scores initially. The fish balls without any binding ingredients were deemed to be of poor quality. The organoleptic scores of all the types of fish ball slightly decreased within the storage period (21 days). The proximate analysis showed that fish ball without binding ingredients had higher moisture (77.95±0.10%) and protein content (14.04±0.08%) compared to others. In all types of fish balls the moisture content showed increasing trends whereas protein, lipid, and ash content showed decreasing trends within the storage period. TVB-N levels also increased significantly over time. Proliferation of microbes was observed during storage and TPC increased significantly on the 21st days of storage. The Total Plate Count(TPC) of fish balls increased significantly, reaching 2.84×106 CFU/g for fish ball with pea flour, 3.0×106 CFU/g for fish ball with wheat flour, 3.3×106 CFU/g for fish ball with rice flour and 3.51×106 CFU/g for fish ball without binding ingredients. Therefore, it revealed that fish ball with pea flour, fish ball with wheat flour and fish ball with rice flour were in acceptable condition up to 7 days of storage.