Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

Abstract

Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish crackers using three low-value carp fish species namely mirror carp (Cyprinus carpio var. specularis), Mrigal (Cirrhinus cirrhosis) and Pangasius (Pangasius hypothalamus).  Methodology: Six different fish crackers were developed and their proximate analysis, linear expansion, oil absorption, texture hardness, color components were analyzed as per standard established methods. Sensory attributes were carried out by 60 naïve panelists to evaluate their consumers’ acceptance. The obtained data were analyzed by SPSS for Windows (Version 25).  Results: The one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) of all parameters showed significant differences (at P< 0.05) among the prepared fish crackers with significantly better results (at P< 0.05) for Sample 3. The moisture, ash, protein, fat and carbohydrate content of the fish crackers ranged from 2.42±0.05–3.18 ± 0.07%, 1.53±0.66–2.87±0.05%, 12.55±0.11–17.82±0.09%, 19.71±0.14–24.26±0.17% and 28.76±0.12–47.56±1.07%, respectively. The linear expansion, oil absorption and texture hardness of the fish crackers varied from 40.86±0.55–60.99±0.65%, 0.98±0.14–7.12±0.21% and 1208.30±109.08–2011.64±98.06 N/cm2, respectively. The range of Hunter lab color components e.g. lightness (L*), redness (a*) and yellowness (b*) of the fish crackers were 41.96±0.68­–69.15±0.08, 0.89±0.11–9.09±0.08 and 7.51±0.03–30.88±0.06, respectively. For all of the above-mentioned parameters, significantly better results (at P< 0.05) were observed in Sample 3 than the other samples. The 9-point Hedonic scale rating of the fish crackers rated by 200 naïve panelists revealed a significant difference (at P< 0.05) for Sample 3 than the others crackers in terms of appearance (8.30±0.79), taste (8.53±0.78), crispiness (7.63±0.85), aroma (7.91±1.09) and overall acceptability (8.64±0.72). Conclusion: Significantly better results (at P< 0.05) were observed for Sample 3, whereas the results of other samples were also acceptable. Findings of this investigation can also be helpful for the commercial production of value-added, nutritious fish crackers from low-value carp fishes like Cyprinus carpio var. specularis, Cirrhinus cirrhosis and Pangasius hypothalamus.