Yogurt Fortification by the Addition of Microencapsulated Stripped Weakfish (Cynoscion guatucupa) Protein Hydrolysate

The aim of the present work was to fortify yogurt by adding a stripped weakfish (Cynoscion guatucupa) protein hydrolysate obtained with the enzyme Protamex and microencapsulated by spray drying, using maltodextrin (MD) as wall material. The effects on the physicochemical properties, syneresis, texture, viscoelasticity, antioxidant and ACE inhibitory activities of yogurt after 1 and 7 days of storage were evaluated. In addition, microbiological and sensory analyses were performed. Four yogurt formulations were prepared: control yogurt (without additives, YC), yogurt with MD (2.1%, YMD), with the free hydrolysate (1.4%, YH) and the microencapsulated hydrolysate (3.5%, YHEn). Yogurts to which free and microencapsulated hydrolysates were added presented similar characteristics, such as a slight reduction in pH and increased acidity, with a greater tendency to present a yellow color compared with the control yogurt. Moreover, they showed less syneresis, the lowest value being that of YHEn, which also showed a slight increase in cohesiveness and greater rheological stability after one week of storage. All yogurts showed high counts of the microorganisms used as starters. The hydrolysate presence in both forms resulted in yogurts with antioxidant activity and potent ACE-inhibitory activity, which were maintained after 7 days of storage. The incorporation of the hydrolysate in the microencapsulated form presented greater advantages than the direct incorporation, since encapsulation masked the fishy flavor of the hydrolysate, resulting in stable and sensorily acceptable yogurts with antioxidant and ACE inhibitory activities.

KARAKTERISTIK KIMIA DAN ORGANOLPETIK PEMPEK LENJER KECIL KERING DENGAN PERLAKUAN KONSENTRASI CaCl2

As an authentic food of Palembang people in South Sumatera Province, pempek is famous local food caused of unique color (yellowish-white color), flavor (fishy flavor), and chewy texture. Pempek as semi-wet food that can be dried to decrease water content and increase the shelf life. Dried pempek has a lighter and smaller volume material and making it easier to distribute and expand marketing. Pempek can be prepared from ground fish (cork fish), tapioca flour, salt, and water. These ingredients are mixed to form a dough. Pempek dough can be formed into a small pempek, such as lenjer, pastel, otak-otak, adaan, keriting, and kapal selam. Pempek is generally has a wet form. Wet pempek has a high water content of 50-60%, so it had shelf life about 3-4 days. Therefore, wet pempek must be dried to make it long shelf life. The aim of the research was to know about small dried pempek lenjer characteristic based on various addition of CaCl2. The treatment of various CaCl2 concentrations has a very significant effect on water content and protein content (chemical value) and significantly influence the organoleptic properties (aroma, color, and taste) of the dried pempek lenjer. The 1.5% concentration of CaCl2 (C3) treatment has the highest average level of likeness on aroma 3.75, color 3.90, and taste 3.95 with preferred criteria on a dried pempek lenjer. Keywords: chemical, organoleptic, small dried pempek lenjer

Effect of Pre-Treatment on Physical Properties and Sensory Attributes of Gelatin Extracted from Sutchi Catfish (Pangasius sutchi) Skin

This study was conducted to evaluate the effect of pre-treatment on fishy flavor and odor removal of gelatin extracted from sutchi catfish (Pangasius sutchi) skin. Pre-treatment of the skin involved soaking at 4°C in distilled water (GC), lime followed by tamarind (GLT) or salt followed by activated carbon (GSC) prior to extraction in warm distilled water (50°C) for 12 hrs. Yield, physical properties and sensory were determined. Results showed that GLT produced highest yield (19.72%) compared to GSC (15.01%) and GC (15.81%). Although, GLT exhibited lowest gel strength (282.29g), viscoelasticity (14.1ºC) and setting point (10.46ºC) compared to other pre-treatments, fishy flavor and odor of the gelatin were almost absent obtaining the score of 1.68 and 1.74, respectively. These values were below those of reference which are 1.87 (fishy flavor) and 2.71 (fishy odor) denoting from ‘absent to weak’. Since fishy flavor and odor were almost absent, soaking sutchi catfish skin in lime followed by tamarind could be a good method to obtain gelatin with the desired sensory attributes.

Processing of Salted Eggs of various flavors with Optimization of Duck Egg Production in Mompang Village

The community service was conducted in Mompang Village, Padangsidimpuan District, Angkola Julu. This ac tivity aims to increase public knowledge and produce innovations in the processing of poultry production. Eggs are one of the livestock products that are easily damaged in storage and have a fishy taste, especially duck eggs. The used of natural salt and spices can produce salted eggs with a variety of aromas such as soto flavor, rendang and spicy so as to reduce fishy smell and increase egg retention. This activity was held on July 15, 2018 which was attended by 22 participants. The method used was the socialization and demonstration of making various salted roasted eggs. Based on the results of organoleptic testing, making various salted eggs is quite good to reduce the fishy flavor contained in duck eggs so that it can increase the amount of consumption, with this activity can increase public knowledge about processing livestock products.

Development and evaluation of fish ball from fish powder supplemented with potato flour

Fish ball was formulated with fish mince powder supplemented with potato flour along with other ingredients. Higher percentage of fish mince powder contained higher amount of protein, fat and ash but lower amount of total carbohydrate and moisture compared to that containing lower percentage of fish mince powder. The water absorption and frying time increased with the increasing percentage of fish mince powder. Fish balls prepared from the ingredients having 35% fish mince powder had the highest score in flavor rating and fish ball containing 30% fish mince powder had the highest overall acceptability. The scores on color and texture of fish balls prepared from all samples were almost same, but the scores on flavor and over all acceptability varied due to the fishy flavor because some of the panelist disliked the fishy flavor. While studying the storage period, there were no remarkable changes in case of color, flavor and texture of the prepared fish ball. No molds growth was noticed on the storage period of 90 days. So, the percentage of fish mince powder had no influence on the stability of the fish ball at room temperature.J. Bangladesh Agril. Univ. 15(1): 95-102, January 2017

Burbot: Ecology, Management, and Culture

Abstract.—Burbot <em>Lota lota </em>meat is nutritious and low in fat, and burbot liver oil is high in vitamins. However, burbot is not popular as a food fish in much of North America due to its appearance and because the meat has a relatively short shelf life. We present results from sensory panels on fried burbot meat that had been frozen and stored for 5 months with three methods: (1) dipping meat in liquid nitrogen, followed by storage at –80°C; (2) direct storage at –80°C; and (3) direct storage at –18°C. Panelists scored fried samples for tenderness, juiciness, fishy flavor, and overall desirability. In addition, texture (peak force at maximum compression and work performed) and color (lightness and a- and b-hues) of uncooked, defrosted meat (anterior and posterior sections, with and without skin removed) were measured instrumentally. Fried samples that had been directly stored at –80°C were scored by panelists as most tender, most juicy, and most desirable overall. Panelists also scored fried samples that had been directly stored at –80°C as less fishy tasting than samples frozen at –18°C. Freezing method, section of fillet, and presence/absence of skin had no effect on either texture variable or on any color variable measured. Posterior sections of burbot meat had higher levels of a-hue and b-hue than anterior sections. The relatively intermediate values of overall desirability combined with the results from other studies suggest that prepared products from frozen burbot meat may be better suited for commercial sale than frozen fillets.

THE EFFECT OF FEEDING DIETS CONTAINING WHITE FISHMEAL ON ACCEPTABILITY AND FLAVOR INTENSITY OF ROASTED BROILER CHICKENS

Diets containing 0, 3, 9, 14 and 19% white fishmeal and a diet containing 15% high-fat fishmeal were fed to the females of a commercial strain of broilers. Activated charcoal at the 0.5% level was added to the six finisher diets for one-half of the birds. The effect of starving birds for 24 and 72 hours after being fed the 19% fishmeal finisher diet was also evaluated; the starved birds were fed a ration containing 0% fishmeal from 63 to 72 days of age. The broilers were roasted without seasonings. A piece of dark meat and white meat with its skin from each of the diets was presented to 10 judges. This was repeated 10 times. Each judge was asked to state if the sample was acceptable or not, and to rate its flavor from no off-flavor to extreme fishy flavor. Tests were also run on cooking losses, color, moisture, texture and ether extract. Significant differences were found between the control (0% fishmeal) and the 15% high-fat and 19% fishmeal broilers for acceptability and flavor intensity. There were no significant differences found between birds fed charcoal and those not fed charcoal, nor were there any between the days of cooking for acceptability or flavor intensity. Cooking loss, color, percent fat, percent moisture and texture were not significantly affected by diets or charcoal. Starving the birds for 24 hours did not affect the acceptability or flavor intensity. Starving them for 72 hours did have a significant, favorable effect on the acceptability and flavor intensity.