The paper deals with the investigations carried out on the preparation of fish soup mix using partially deodorized trash fish meat. The product contained about 25% protein and had a storage life of 4 months at ambient temperature (28-31°C)

James, M.A.

Venugopalan, V.

Aquatic Commons

UTILISATION OF TRASH FISH 
*II. STUDIES ON PREPARATION OF FISH SOUP MIX 
V. VENUGOPALAN AND M. ARUL JAMES 
Central Institute of Fisheries Technology, Ernakulam, Cochin-11 
The paper deals with the investigations carried out on the 
preparation of fish soup mix using partially deodourised trash fish 
meat. The product contained about 25% protein and had a storage 
life of 4 months at ambient temperature (28-31 °C). 
INTRODUCTION 
Preparation of diversified and ready-
to-serve products is suggested as the best 
method of utilisation of trash fishes which 
constitute about 30% of our total landings. 
The possibility of converting edible 
portions of such fishes into fish flakes, a 
readily marketable product, has already 
been communicated. (Venugopalan and 
Govindan, 1967.) The present work deals 
with studies on the preparation of yet 
another product, viz., fish soup mix. 
Besides working out a method which can 
be easily adopted for commercial produ-
ction, studies were also made on the 
various aspects of storage changes of the 
product. 
MATERIALS AND METHODS 
Mixed trash fishes compnswg of 
mostly kilimin (Synagris spp.), jew fishes 
(Oto/ithes spp.) and silver bellies (Leiogna-
* Part I: This Journal, Vol IV No. 1, 35, 1967 
VoL VI No. 2 1969 
thus spp.) were dressed and cooked in 
twice the weight of water for 30 minutes. 
The meat was seperated and then deodour-
ised as reported in· part I of this series. 
The partially deodourised fish meat was 
used for the preparation of soup mix as 
follows. 
The meat was blended with equal 
amount of water. The ingredients (Table I) 
were fried to brownish tint and added to 
the homogenised (with equal amount of 
water) fish meat and salt. They were 
mixed well, boiled for 5 minutes, poured 
in aluminium trays in thin layers (1-2 em 
thickness) and dried at 70°C in a tunnel 
dryer for 5-6 hours. The dried material 
was powdered in a waring blender, follow-
ed by the addition of nutritive agents, 
sweetener, emulsifier and preservatives. 
(Table I) It was then mixed well and 
packed in polythene lined aluminium bags. 
148 
TABLE I RECIPE FOR FISH SOUP MIX 
Fish 1 parts 
(Moisture: 67.33 %) 
Salt 9.0 " 
Fat 8. 0 " l Onion 70.0 , 
Coriander 1.0 , 
Starch (maida) 20.0 , 
Glucose 4.0 , 
Skim milk powder 8.0 , 
Sodium Ascorbate 0.5 , 
Carboxy methyl 
cellulose (CMC) 0.2 " 
Mono sodium 
glutamate (MSG) 0·2 " 
Pepper 
Beet root 
1. 0 , 
30.0 " 
RESULTS AND DISCUSSION 
to be fried 
The product had a light yellow colour 
and a moderate odour of spices, which 
became prominent on boiling with water. 
The boiled suspension took about 10 to 15 
minutes to settle completely. The final 
product was analysed for protein, fat, 
minerals and vitamin A according to 
A. 0. A. C. (1960) methods. The amino 
acids and B vitamins were estimated by 
microbiological methods. Calorific value 
was estimated by chromic acid oxidation 
method (Sarma eta/., 1960). The values 
are given in tables II and III. 
Storage studies of the product were 
carried out by keeping the samples in 
polythene lined aluminium bags at an 
elevated temperature of 37°C. The changes 
brought about in the product due to 
browning, oxidation and changes in the 
microbiological quality of the product 
were followed at intervals 
CHANGES BY BROWNING REACTION 
The changes occuring in the product 
due to non-enzymic browning reaction 
between amino acids, proteins and carbo-
hydrates were followed by noting the 
149 
TABLE II CHEMICAL COMPOSITION OF 
FISH SOUP MIX (ON ORIGINAL WEIGHT BASIS) 
Moisture 
Ash 
Protein (T N x 6.25) 
Water Soluble Nitrogen 
Fat 
Salt 
Calcium 
Phosphorus as P 2 0 5 
Vitamin A 
Vitamin B 2 
Vitamin B12 
Niacin 
Folic Acid 
Pantothenic Acid 
Calorific Value 
8.43% 
4.3 % 
23.44% 
640.00 mg. % 
11.49% 
10.15% 
285 00 mg. % 
790.CO mg. % 
500 I. u. 
0.029 mg. % 
0.261 mflg % 
0.453 mg. % 
0.012 flg % 
0.248 mg. % 
490 Cal/IOOg. 
TABLE Ill AMINO ACID COMPOSITION OF 
FISH SOUP MIX (ON ORIGINAL WEIGHT BASIS) 
Arginine 246 mg.% 
Methionine 229 
" Lysine 168 , 
Threonine 89 , 
Tryptophan 30 
•' 
Valine 165 ,, 
Histidine 134 
" Leucine 347 
" 
Isoleucine 197 
" 
Cystine 62 ,, 
colour of 80% alcohol extract at 438mfl. 
The optical density of the extract reached 
maximum value in 30 days at 37°C (Fig.!). 
The changes in reducing sugars and free 
oc-amino nitrogen were followed in the 
soup mix during storage at 37°C. The 
reducing sugars were estimated by the 
copper reduction method (A. 0. A. C., 
Joe cit). The total reducing sugars decre-
ased by 48% after storage for 6 weeks at 
37°C (Fig. II). The total free =-amino 
nitrogen was determined after different 
periods of storage by the method of Pope 
and Stevens (1939). The values deere-
FISHERY TECHNOLOGY 
'tl 
O<JO 
~ Q-04 
>-' 
i 
a Q-03 
~ 
~ 
oo.t 
<>OI 
roO 
i 400 
1;: 
·~ ~ ,00 
.I 
f 
200 
W!E)(.S 
---~--·---....1 
ased by about 30% within 8 weeks of 
storage (Fig. HI). The decrease in total 
reducing sugars and free cx:-amino nitrogen 
were more during the first 4 weeks of 
storage 
OxiDATIVE CHANGES 
The oxidative changes that underwent 
VoL VI No. 2 1969 
l, 
,. 
0·10 
.. 
.. 
.... , 
., .. 
20 
0 • 
10 
WfE)(S. 
__ T.!l A Number .••••• P.V 
£!0.4. P.V a TB.A Number ot fish soup mit ot 37• C. 
in the product stored at 37°C in polythene 
lined aluminium bags were measured by 
estimating the peroxide val~e and 
thiobarbituric acid number (TBA 
number) (Tarladgis et a/1960). The PV 
and TBA numbers are given in fig IV. 
150 
The peroxide value of the product increased 
and the TBA number decreased during 
storage, which agreed with the observation 
reported by Sinnhuber and Yu (1958). 
MICROBIOLOGICAL CHANGES 
The fresh product was tested for 
micro-organisms like salmonella~ strepto-
cocci and coliform 1 all of which were fou.od 
to be absent. It was found that on storage 
at 37°C, the total count decreased from an 
initial value of 6.1 x 104 jg to 3.0 x 104 /g, 
9.2 X 103 jg, 1.4 X 104 /g and 7.5 X 10 3 (g 
after 2, 4, 6 and 8 weeks, of storage res-
pectively. The total count after storage 
for 4 weeks at room temperature also 
dropped to 9.3 x 10a /g. The initial count 
of the product was within limits adcording 
to FarneJJi eta/, (1965), who reported that 
the total counts of most of the samples 
surveyed by them from retail markets were 
less than lOt> jg and were of remarkably 
good quality from microbiological point 
of view. 
EQUILIBRIUM RELATIVE HUMIDITY STUDIES 
AND OPTIMUM MOISTURE CONTENT 
With a view to studying the storage 
characteristics of the product, equilibrium 
relative humidity studies were conducted 
as described by Iyengar eta/ (1965) and 
Strolle et a! ( 1968). Samples were placed 
under different relative humidities until 
constant weights were attained. The 
equilibrium moisture contents of the 
samples were plotted against the corres~ 
pending relative humidities (Fig. V). The 
curve shows that equilibrium moisture 
contents do not vary much upto an R. H. 
~f 65%. Afterwards it steadily increases 
with the R. H. This indicates that the 
packaging material should be imperme-
able to moisture at room temperature at 
which the R. H. normally remains above 
70% at our climate. 
Salwin (1959) reported that the mois-
ture content at which certain dehydrated 
151 
10 
•• 
60 
10 
4o eo e.o 100 
A(L..ATIYl HUlUDITY IV• 
~ll rolptlvo humiditY eurvo. 
foodstuffs have got maximum storage life 
agrees closely with the moisture content 
representing a monolayer of adsorbed 
water. This was calculated in the case of 
fish soup mix from moisture sorption data 
by means of Brunauer, Emmett and Teller 
(B. E. T.) theory of multimolecular adso-
rption. (Strolle and Cording Jr., 1965). 
The optimum moisture content on dry 
weight basis was found to be 9. 72% for the 
product. However such a moisture content 
also was high as far as the storage life of 
the product was concerned. Charie eta/ 
(1962) reported that optimum (critical) 
moisture content for onion soup mix was 
5.5% which gave a maximum shelf life of 
8 months at 29°C, In the case of fish 
soup mix with a moisture content of 6.1% 
the maximum shelf life was found to be 
4 months at this temperature, as judged by 
organoleptic ,rating. 
SUMMARY AND CONCLUSION 
Cooked and deodourised trash fish 
meat can be successfully used for the 
preparation of fish soup mix containing 
about 25% protein by incorporation of salt, 
spices, thickener, emulsifier and flavouring 
FISHERY TECHNOLOGY 
agents. It could be prepared for the table 
by boiling a 5% suspension of the powder 
for 1-2 minutes. The product has a shelf-
life of 4 months at ambient temperatures 
(28-31 °C). Incorporation of 30 parts of 
precooked beet root was found to impart 
a pale rose colour to the product. 
ACKNOWLEDGEMENT 
The authors are grateful to Dr. V. K. 
Pillai, Fishery Scientist and Sri. T. K. 
Govindan, Junior Fishery Scientist of the 
Institute for the valuable guidance in the 
eourse of the work. They are also indebted 
to Sri. K. Mabadeva Iyer, Junior Fishery 
Scientist for the bacteriological work. 
REFERENCES 
A. 0. A. C., 1960, Methods of Analysis, 
Association of Official Agricultural 
Chemists, Washington. 
VoL VI No. 2 1969 
Charie, H. J. East, E. and Van Der Veen, 
W. J, 1962. Proc. of First International 
Conference on Food Science and 
Technology. London, Vol IV 
Fanelli, M. J, Peterson, A. C, and Ginder-
son, M. F, Food Techno/., 19 (1 ), 83. 
Pope, C. G and Stevens, M. F, 1939, Bio-
chem. J., 33, 1070. 
Salwin, 1959, Food Techno/., 13, 594. 
Sarma, M. L, Susheela, B. A, Rao, 
N. A. N, and Vijayaraghavan, P. K, 
1966. J, Food Sci. and Tech., 3. 
Sinbuber, R. 0, and Yu, T. C. 1958, Food 
Techno/., 12, 9. 
Strolle, E. 0, and James Cording, Jr., 1965 
Food Techno/, 19 (5), 171. 
Tarladgis, B. G, Watts, B. M, and Youna. 
than, M. T, 1960, J. Am. Oil Chern. 
Soc. 37. 
Venugopalan, V. and Govindan T. K. 1967 
Fish Techno!., 4 (1), 35. 
152 


Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix

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Utilisation of trash fish. Pt. 2. Studies on preparation of fish soup mix

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