Development of Fish Balls Using Catla Fish (Catla catla): Exploration the Potential of Better Utilization of Freshwater Food Fish in Sri Lanka

Show simple item record

dc.contributor.author Leshika, D. L.
dc.contributor.author Athawuda, A.M.G.A. D.
dc.contributor.author Abeygunawardana, A.P.
dc.contributor.author Thushari, G.G.N.
dc.contributor.author Jayamanne, S.C.
dc.date.accessioned 2019-05-07T09:07:56Z
dc.date.available 2019-05-07T09:07:56Z
dc.date.issued 2019
dc.identifier.isbn 9789550481255
dc.identifier.uri http://erepo.lib.uwu.ac.lk/bitstream/handle/123456789/481/277.pdf?sequence=1&isAllowed=y
dc.description.abstract Catla fish is the one of mostly cultivated, freshwater food fish in aquaculture sector. Present study was aimed to enhance Carp fish production by developing a value added fish ball products from Catla using appropriate processing technologies. Catla fish were collected from Ulhitiya reservoir. Three different treatments of fish meat:ice water ratios (w/v) as: 50%:37% (treatment1), 70%:17% (treatment2) and 85%:2% (treatment3) were used for fish ball processing after the preliminary trials. Organoleptic evaluation was conducted to determine color, texture, aroma, mouth feel, taste and overall acceptance of products using 30 untrained panelists. pH, color, and TBARS values of all final products at -20°C freezing condition were measured weekly. The proximate compositions of fish ball products were analyzed following standard protocols. Based on the results, highest scores for aroma, taste and overall acceptance were recorded for treatment 2 (fish meat: ice water-70%:17%). Ash content of treatment 1, 2 and 3 were 4.06±0.4%, 4.27±0.92% and 4.00±0.82% respectively with no significant difference (P>0.05). However, moisture and lipid contents had significant difference (P<0.05) among the treatments, while the highest lipid content was recorded in treatment1 (6.96±0.60%) and the lowest moisture content was recorded in treatment2 (70.15±2.43%). Protein content of Catla fish ball products varied from 14.00 to 15.00%. TBARS and pH of all treatments were at the range of 6.41-6.51 and 0.36-0.90 mg MDA/kg respectively which were within acceptable levels for consumption during storage. L*, a* and b*values of final products gradually decreased during storage period, but without significant (P>0.05) variation during storage period. In conclusion, Catla is a suitable alternative source for production of high quality, consumer preferred fish balls. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.subject Food Science en_US
dc.subject Food Technology en_US
dc.title Development of Fish Balls Using Catla Fish (Catla catla): Exploration the Potential of Better Utilization of Freshwater Food Fish in Sri Lanka en_US
dc.title.alternative International Research Conference 2019 en_US
dc.type Other en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UWU eRepository


Browse

My Account