In the present study, fish cutlets were prepared from bleached and unbleached mackerel mincemeat. Fish cutlets prepared from bleached meat had scored higher values for taste, flavour and overall acceptability as compared to those from unbleached mincemeat. Fish cutlets prepared with corn flour at the rate of 15% of fish mincemeat had scored higher values for all attributes as compared to other levels. Between the bleached and unbleached mincemeat, the scores for cutlet prepared with bleached mincemeat had higher score than that for the latter. There were no cracks in cutlets prepared with 15% and above corn flour levels as compared to those with lower levels. Fish cutlets prepared from bleached and unbleached mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, had higher scores for taste, flavour, texture and overall acceptability as compared to those with other levels. Organoleptic quality of cutlet prepared from bleached and unbleached mackerel mince did not show changes in the appearance, colour and texture during storage. Changes were more prominent in flavour, taste and overall acceptability. Fish cutlets prepared from bleached mincemeat were acceptable for two months and those from unbleached mincemeat were acceptable up to one month from the point of view of organoleptic and biochemical qualities

Balam, M.B.

Joshi, V.R.

Kamat, A.H.

Aquatic Commons

Journal of the Indian Fisheries Association 
	 131 
30, 2003, 131-140 
STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET FROM 
BLEACHED AND UNBLEACHED MACKEREL 1 1 CE AT* 
A. H. Kamat, V. R. Joshit and M. B. Balam 
College of Fisheries, Shirgaon, Ratnagiri - 415 629 
ABSTRACT 
In the present study, fish cutlets were prepared from bleached and 
unbleached mackerel mince meat. Fish cutlets prepared from bleached meat 
had scored higher values for taste, flavour and overall acceptability as 
compared to those from unbleached mincemeat. Fish cutlets prepared with 
corn flour at the rate of 15% of fish mincemeat had scored higher values for 
all attributes as compared to other levels. Between the bleached and 
unbleached mincemeat, the scores for cutlet prepared with bleached 
mincemeat had higher score than that for the latter. There were no cracks 
in cutlets prepared with 15% and above corn flour levels as compared to 
those with lower levels. Fish cutlets prepared from bleached and unbleached 
mincemeat with spice mixture at 20 and 30% of the fish mince, respectively, 
had higher scores for taste, flavour, texture and overall acceptability as 
compared to those with other levels. Organoleptic quality of cutlet prepared 
from bleached and unbleached mackerel mince did not show changes in the 
appearance, colour and texture during storage. Changes were more prominent 
in flavour, taste and overall acceptability. Fish cutlets prepared from bleached 
mincemeat were acceptable for two months and those from unbleached 
mincemeat were acceptable up to one month from the point of view of 
organoleptic and biochemical qualities. 
Key words: Mackerel mincemeat, fish cutlet, shelf life 
INTRODUCTION 
Fatty fishes such as sardine, mackerel, 
etc. can be used for the preparation of 
minced meat for export. This would require 
water bleaching (Chandrashekhar et al., 
1988; Hastings et al., 1990) with sodium 
bicarbonate and sodium chloride (Suzuki, 
1981). It has been reported that 
consumption of fatty fish or fish oils, could  
reduce cardio-vascular diseases and act as 
an adjuvant to drug therapy (Simopoulos, 
1991). There has been an increasing 
pressure on food manufacturers to 
incorporate 'fish fatty acids' (Omega-3 
polyunsaturated fatty acids) in their 
products due to their reported health 
benefits. However, water bleaching of the 
fatty fish mince during the production of 
* This work forms part of the M. F. Sc. research work of the first author. 
t Corresponding author 
132 	 A. H. KAMAT, V. R. JOSH' AND M. B. BALAM 
surimi would remove fat and all the benefits 
that could be derived from this fat. 
Therefore, it was felt necessary to try the 
suitability of unbleached and bleached 
mackerel fish mince for the preparation of 
fish cutlet. 
Lean fish meat cutlets have been stored 
under frozen condition for 5 to 6 months 
(Gopakumar, 1988; Yaligar et al., 1993). 
An attempt has been made in the present 
study to evaluate the shelf life of frozen 
mackerel mince cutlet (both bleached and 
unbleached) in deep freezer. 
Flow chart 1. Standardised method 
of Fish cutlet preparation 
Frozen surimi 
Thawing 
Minced (bleached and 
unbleached) meat placed 
in stainless steel container 
Steam cooking 
100°C for 5 min 
Preparation of spices paste 
MATERIAL AND METHODS 
Fresh mackerel purchased from the 
market was washed, dressed, filleted, 
chopped into mince, washed 6-7 times in 
water (Suzuki, 1981), centrifuged, passed 
through strainers, mixed with 5% sorbitol 
and 0.3% polyphosphate, packed and stored 
in a freezer at —14°C. This was used as and 
when required. Similarly, unbleached 
mackerel mince was prepared by omitting 
the washing and centrifuging processes. 
Fish cutlet was prepared from bleached 
and unbleached fish meat according to the 
standardised method (Flow chart 1) and 
recipe (Gopakumar, 1988) with slight 
modification, i.e., fish mince was steamed 
for five minutes at 100°C (Table 1). The 
cutlets were subjected to organoleptic 
evaluation by a group of 10 trained panelists 
using a 10-point hedonic scale, viz., 
Excellent - 10, Very good - 9, Good 8,  
	 , Very poor -1. 
Cooking of potato 
1 
Dressing 
1 
Browning sliced onion 
1 
Mixing all ingredients 
Dough preparation 
Shaping 
Freezing 
Storage in deep freezer at —14°C 
STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET 
	 133 
FROM BLEACHED AND UNBLEACHED MACKEREL MINCEMEAT 
Table 1: Standardize,: recipe of fish 
cutlet 
Ingredient Percentage 
Cooked fish meat 40 
Salt 2 
Oil 4 
Green chilly 2.6 
Coriander leaves 2 
Ginger 3 
Garlic 2 
Onion 10 
Potato (cooked) 20 
Pepper powder 0.12 
Clove powder 0.12 
Cinnamon powder 0.08 
Turmeric 0.08 
Bread powder 8 
Corn flour 6 
Fish cutlet was prepared from bleached 
and unbleached mackerel meat as above 
with corn flour at different levels, viz., 5, 
10, 15, 20 and 25%, of the cooked mackerel 
mince meat keeping the other ingredients 
constant. The cutlet, thus prepared, was 
subjected to organoleptic evaluation. 
Fish cutlet was prepared according to 
the standard method and recipe 
incorporating green chilly, coriander leaves, 
garlic and ,gingcr- (GCGG) in equal 
proportion at different levels, viz., 10, 20, 
30, 40 and 50%, of the cooked bleached and 
unbleached mackerel minced meat. These 
were also subjected to organoleptic 
evaluation. 
Bleached and unbleached fish cutlets 
prepared as above without frying were 
packed in 20 pouches (200-g capacity, 12 
im clear polyester, 10.50 x 20.50 x 3.25 
cm). Packed cutlets were frozen in plate 
freezer and stored in the deep freezer at a 
temperature of-14°C. Samples were drawn 
at regular intervals during storage and 
subjected to biochemical, organoleptic and 
microbiological analysis. Total volatile base-
nitrogen (TVB-N) and trimethylamine- , 
nitrogen (TMA-N) were estimated by Convey 
micro-diffusion method (Beatty and 
Gibbons, 1936). Ten grammes offish cutlet 
were separately homogenised with 50 ml of 
distilled water. The pH of the homogenate 
was directly recorded using a pH meter 
(Sensex, USA). Microbiological analysis was 
done as per Speck (1976), and Collins and 
Lyne (1984). 
RESULTS 	 DISCUSSION 
The results (Fig. 1) show that the fish 
cutlet prepared from bleached mincemeat 
has scored higher values for taste, flavour 
and overall acceptability as compared to 
that from unbleached mincemeat. 
In the above experiment, it was 
observed that the cutlet could not retain its 
shape and was found to crack along the 
periphery. Therefore, it was decided, to 
incorporate different levels of corn flour to 
prevent this defect. The results (Table 2) 
showed that it can be avoided with 15% 
and above of corn flour levels. In the 
organoleptic evaluation, the cutlets prepared 
with 15% corn flour had scored higher 
values for all the attributes as compared to 
incorporation at other levels. Between the 
134 	 A. H. KAMAT, V. R. JOSHI AND M. B. BALAM 
q Bleached 
	
rst Unbleached 
Appearance 	 Colour 	 Taste 
	
Texture 	 Odour 	 Overall 
Attributes 
	 acceptability 
Fig. 1. Organoleptic evaluation of fish cutlet prepared with bleached and unbleached 
mackerel mincemeat 
bleached and unbleached ones, the scores 
for the cutlets prepared with the former 
had higher scores than the latter. 
Table 2: Impact of different levels of 
corn flour on cracks in fish cutlet 
	
Corn flour Bleached 	 Unbleached 
(%) 	 fish cutlet 	 fish cutlet 
5 	 More cracks 	 More cracks 
10 	 Less cracks 	 Less cracks 
15 	 No cracks 	 No cracks 
20 	 No cracks 	 No cracks 
25 	 No cracks 	 No cracks 
However, the panelists suggested that 
the taste of cutlet be improved with better 
spicy taste and flavour. Hence, an attempt 
has been made to incorporate different levels  
of GCGG spice mixture into the fish cutlet 
and also to see whether the addition of 
GCGG spice mixture would improve the 
taste of cutlet prepared from unbleached 
fish meat. 
The organoleptic evaluation of (Fig. 2) 
bleached fish mince cutlets prepared with 
GCGG spice mixture at 20% of the fish 
mince gave higher scores for taste, flavour, 
texture and overall acceptability. 
Unbleached fish mince cutlets prepared 
with GCGG spice mixture at the rate of 
30% of fish mince had higher score for 
taste, texture and overall acceptability 
(Fig. 3). 
The panelists indicated that both the 
types of cutlets are acceptable and the choice 
remains with the consumer to select either 
the unbleached or bleached fish mincemeat 
cutlet depending upon which way the 
consumers think about the health aspect. 
GCGG spice mixture (%): - 	 10 q 20 	 30 	 g 40 	 50 
Appearance 	 Colour 	 Taste 	 Texture 	 Odour 	 Overall 
acceptability 
Attributes 
• 
. 4 
7:6 - 
7.4 
7.2 
7 
° 6.8 - 
6.6 - 
6.4 
6.2 - 
6 	  
GCGG spice mixture (%): - 	 10 q 20 	 30 gi 40 050 
7.6 - 
7.4 - 
w 
0 6.8 0 
6.6 
6.4 
6.2 
6 
Overall 
acceptability 
7.2 
7 
Appearance 	 Colour 	 Taste 	 Texture 	 Odour 
Attributes 
STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET 
	
1 35 
FROM BLEACHED AND UNBLEACHED MACKEREL MINCEMEAT* 
Fig. 2. Organoleptic evaluation of fish cutlet prepared from bleached mackerel 
mincemeat using different levels of spice mixture 
Fig. 3. Organoleptic evaluation of fish cutlet prepared from unbleached mackerel meat 
using different levels of spice mixture 
• 
of BI 
Spore count of BI 
of Unbl 
e count of Unbleac 
N 
N 
5 - 
4.5 - 
4- 
3.5 
3 2.5 
2 
1.5 
1 
0.5 
0 
2 	 3 	 4 	 5 
Duration in 
6 	 7 	 8 	 9 Initial 	 1 
136 	 A. H. KAMAT, V. R. JOSHI AND M. B. BALAM 
The proximate composition of cutlets 
from bleached and unbleached mackerel 
mincemeat is given in Table 3. 
Table 3: Proximate composition (%) 
of fish cutlet prepared from 
bleached and unbleached fish 
meat 
Parameter Bleached 
cutlet 
Unbleached 
cutlet 
Moisture 65.01 60.21 
Crude protein 12.06 16.2 
Crude fat 6.31 14.32 
Ash 1.39 1.43 
During the frozen storage of bleached 
and unbleached mackerel mincemeat cutlet, 
the total plate count decreased (Fig. 4); pH 
and moisture did not show much variation, 
whereas peroxide values showed an 
increasing trend (Table 4). The oxidative 
changes were more pronounced in cutlet 
prepared from unbleached fish mince than 
that from bleached mince. Similar reports 
on rancidity changes in fatty fishes and 
their products have been made during frozen 
storage (Shenouda, 1980; Hultin, 1987; 
Prabhu et al., 1988; Reddy et al., 1993). 
Fig. 4. Changes in microbial load of fish cutlet prepared from bleached and unbleached 
mackerel mince during storage at —14°C 
Duration 
(wk) 
STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET 	 137 
FROM BLEACHED AND UNBLEACHED MACKEREL MINCEMEAT* 
Table 4: 01J a riges in pH, moisture and peroxide value of fish cutlet prepared 
from bleached and unbleached 
 fish mince during storage at -14° C 
Parameter 
pH of 
bleached 
meat cutlet 
pH of 
unbleached 
meat cutlet 
Moisture (%) 
of bleached 
meat cutlet 
Moisture (%) 
of unbleached 
meat cutlet 
PV of 
bleached 
meat cutlet 
PV of 
unbleached 
meat cutlet 
Initial 6.5 6.5 65.01 60.21 2.8 3.4 
1 6.5 6.5 65.00 60.12 3.2 4.8 
2 6.5 6.5 65.01 59.89 3.6 6.2 
3 6.5 6.5 64.58 61.95 4.0 8.1 
4 6.5 6.4 65.65 60.18 4.6 10 
5 6.4 6.4 64.48 60.04 5.3 40 
6 6.4 64.90 6.4 
7 6.4 65.20 8.2 
8 6.4 65.85 10 
9 6.4 64.70 30 
Similar observations, i.e., gradual 
reduction in quality characteristics of the 
fish 'teat products stored at 0 to 2°C from 
the first day to the 12 th day during the 
storage offish ball in curry (Balange, 1999); 
from the first day to the 14 th day during 
(microwave) cook-chill storage of fish 
bakarwadi (Subhedar, 1999); from the first 
day to the 14th day during (microwave) 
cook-chill storage of fish sausage without 
casing (Desai, 1999); from the first day to 
the 22nd day during the cook-chill storage 
of fish ball in spinach curry (Mote, 2001); 
and from the first day to the 18 th day 
during storage of lobster analogs (Satam, 
2002), have already been reported. It was 
observed that there was loss of original 
flavour thereafter and hence, the panelists 
rejected the sample. 
Organoleptic quality of cutlet prepared 
from bleached and unbleached mackerel 
mince did not show changes in appearance, 
colour and texture during storage. Changes 
were more prominent in flavour, taste and 
overall acceptability. Fish cutlets prepared 
from bleached mackerel meat were 
acceptable for two months and from 
unbleached mackerel meat were acceptable 
up to one month (Fig. 5 - 6). Since the 
mackerel minced meat (bleached and 
unbleached) was cooked prior to the 
preparation of cutlet, there was no chance 
for changes in the texture as protein was 
coagulated during cooking and further 
denaturation during frozen storage is not 
anticipated. 
Appearance 	 q Colour 
Taste 
	 Texture 
Ea Odour 	 l Overall 	 acceptability 8.5 
8 
7.5 
7 
0 6.5 
6 
5.5 
5 
4.5 
El Taste 
EE1 Overall acceptability 
Appearance 
	 qColour 
Texture 
	 I ,Odour 
0 
 8 
0 6 
5.5 
5 
4.5 
Initial 1 3 4 2 
Duration in weeks 
138 	 A. H. KAMAT, V. R. JOSHI AND M. B. BALAM 
Initial 	 1 	 2 	 3 	 4 	 5 	 6 	 7 	 8 
Duration in weeks 
Fig. 5. Changes in organoleptic quality characteristics of fish cutlet prepared from 
bleached meat during storage at —14°C 
Fig. 6. Changes in organoleptic quality characteristics of fish cutlet prepared from 
unbleached meat during storage at —14°C 
7.5 
7 
6.5 
	
From the above studies, it may be 
	 can be stored at —14° C for two months and 
	
concluded that cutlet prepared from 	 one month, respectively. 
bleached and unbleached mackerel mince 
STANDARDIZATION AND FROZEN STORAGE OF FISH CUTLET 	 1 39 
FROM BLEACHED AND UNBLEACHED MACKEREL MINCEMEAT* 
Gopakumar (1988) and Yaligar et al. 
(1993) found that fish cutlet can be stored 
for five and 6 1/2 months at —20° C, 
respectively, from the biochemical, 
microbiological and organoleptic points of 
view. The difference in shelf life observed 
between the present study and the above 
ones could be due to the low fat content of 
the fish mince prepared from white meat 
fish and lower storage temperature as 
compared to the present study. 
AC 0 DGE NTS 
The authors wish to thank the Associate 
Dean, College of Fisheries, Ratnagiri, for 
his kind encouragement and the facilities 
provided. 
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Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

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Standardization and frozen storage of fish cutlet from bleached and unbleached mackerel mincemeat

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