Fish minces from dhoma and lactarius were mixed in the ratio of 40:60 respectively, and quick frozen along with individual minces at -40°C and stored at -20°C. Shelf life was evaluated by following biochemical, physical and organoleptic changes occurred during storage up to 44 weeks. Rapid decreases were noted in water soluble nitrogen and salt soluble nitrogen fractions during the initial period of 16 weeks. A good correlation was observed between changes in salt-soluble nitrogen and organoleptic evaluation. The minces were in good and acceptable condition up to 32 weeks of storage

Agarwal, A.

Raghunath, M.R.

Solanki, K.K.

Aquatic Commons

Frozen Storage Studies of 
D o a (Sciaeni s e) an 
Co posite Fis 
Lactarius (Lactarius 
nee 
ANIL AGARWAL*, M. R. RAGHUNATH and K. K. SOLANKI 
Veraval Research Centre of Central Institute of Fisheries Technology, Veraval - 362 265. 
Fish minces fromDhoma and Lactarius were mixed in the ratio of 40:60 respecti-
vely, and quick frozen along with individual minces at -40°C and stored at -20°C. 
Shclf-lif e was evaluated by following biochemical, physical and organoleptic changes 
-0ccured during storage upto 44 weeks. Rapid decreases were noted in water soluble 
nitrogen and salt soluble nitrogen fractions during the initial period of 16 weeks. A 
good correlation was observed between changes :i.n salt-soluble nitrogen and organole-
ptic evaluation. The mincef, were in good and acceptable condition up to 32 weeks of 
storage. 
A large number of fish species caught in 
Indian trawlers as bycatch are sold as trash 
fish. No fish is intrinsically trash and that 
poor infrastructure for handling, storage, 
distribution and processing limits utilization 
of a portion of landed catch for direct human 
consumption (Menon & Samuel, 1975; 
Sripathy, 1977) and so the surplus catch goes 
for industrial reduction. Silver bellies, 
ribbon fish, cat fish, sciaenids, lactarius, 
shark, rays, soles etc. constitute the list of 
fishes that are generally considered a.s low 
priced fish in various parts of the country. 
Diversification is the only alternative to 
create a market for these low priced fish 
which compare favourably with table fish 
as far as nutritional aspects are concerned. 
There are several ways by which these low 
cost, under-utilized fish could be made use 
of as food rather than as feed. One such 
method 'Meat picking' to obtain boneless 
fish mince offer several advantages such as 
better yield, incorporation of stabilizers, 
flexibility in product presrntation, low cost 
and possibility of blending. In tropical 
regions where trawler catches are of mixed 
composition and varied palatability, it is 
of interest to determine whether mixing 
minces from two different fishes yields an 
acceptable and stable product and whether 
such a blending can improve physical and 
-0rganoleptic characters of a less palatable 
fish. Although in India, a lot of work has 
been done on the production of mince meat 
*Present address: I. C. A. R., Krishi Bhawan, 
New Delhi-110 001 
Vol. 23, 1986 
and preparation of various products from 
it, (Menon & Samuel, 1975; Perigreen et 
al. 1979; Nair et al. 1982; Josep h & 
Perigreen 1983) reports on the possibilities 
and effects of mixingthe minces from various 
fish are limited. The present paper is a report 
on the mixing minces from low priced dhoma 
and lactarius and their frozen storage 
characteristics. 
Materials and Methods 
Fresh dhoma and lactarius were procured 
from the local fish landing centre and imme-
diately brought to the laboratory, washed 
thoroughly, iced and kept over night in 
-1.. 
._ ___ ..,.. M 
ll----ill D 
02 4 8 12 ~ 24 32 36 40 4 
Weeks of storage 
Fig. 1. Changes in moisture content during frozen 
storage at -20°C. 
130 ANIL AGARWAL, M. R. RAGHUNATH AND K. K. SOLANKI 
Table 1. Changes in physical characteristics of thawed minces during the course of frozen storage 
Storage Dhoma Lactarius Mix 
period 
lll weeks 
I nib al Colour Pinkish white whitish grey greyish white 
with pinkish tinge 
Texture firm, very good firm, very good firm, very good 
Odour very good very good very good 
2 Colour Pinkish white whitish grey Greyish wllite 
with pinkish tinge 
Texture firm, very good firm, very good firm, very good 
Odour good very good very good 
4 Colour pinkish white whitish grey greyish white 
with pinkish tinge 
Texture firm, good fom good firm, good 
Odour good very good very good 
8 Colour pinkish white whitish grey greyish white 
with pinkish tinge 
Texture firm firm, good firm, good 
Odour good good good 
12 Colour slight pinkish white whitish grey greyish white 
Texture good to fair 
firm 
:firm, good firm, good 
Odour good good good 
16 Colour dull pinkish whitish grey greyish white 
Texture fair firm firm, good to fair 
Odour fair good good 
24 Colour dull pinkish dull whitish grey dull greyish white 
Texture slight soft good fair 
Odour acceptable good fair 
32 Colour dull pale pinkish dull whitish grey dull whitish 
Texture spongy, very soft fair, slight spongy slight spongy 
Odour unpleasant 
36 Colour 
unacceptable 
dull 
Texture spongy, soft 
Odour unpleasant 
off odour 
40 Colour 
" Texture 
" 
Odour 
" 
insulated boxes. Next day the fish were 
beheaded and eviscerated and dhoma were 
split open from the ventral side to expose 
maximum surface area, and the fish were 
thoroughly washed again. Minced meat 
was prepared by feeding both fish separately 
into a Baader-694 deboning machine. Min-
ces.from dhoma and 1actarius were thoroughly 
mixed manually in the ratio of 40 :60 res-
pectively. Individual and mixed minces 
were spread evenly in freezin3 trays, lined 
fair fair, acceptable 
acceptable 
dull greyish dull greyish 
spongy, soft spongy, soft 
unacceptable unpleasant 
unacceptable off 
odour 
dull 
" spongy 
" unpleasant 
unacceptable ,, 
with 300 gauge LDPE sheets in which 
spacers were placed to get blocks of 500 g 
each. Trays were then covered with 300 
gauge LDPE sheets and quick frozen in a 
plate freezer at-40° C. Afrer freezing, the 
blocks were glazed, packed individually in 
200 LDPE sheets, placed in master cartons 
and stored at -20°C. Fish minces were 
analysed for its changes in biochemical, 
physical and organoleptic parameters, just 
before and immediately after freezing and 
FISHERY TECHNOLOGY 
STORAGE STUDIES ON FISH MINCE 
then periodically up to 44 weeks. Physical 
and bio-chemical analysis of frozen samples 
were carried out on thawed meat. Frozen 
blocks were sealed in polythene bag5 and 
thawed in running water for 60 m1n and then 
drained for 20 min. 
Moisture was determined by AOAC 
methods (1975), toi:al nitrogen (TN) and 
water soluble nitrogen (WSN) by microkjel-
dahl method, salt soluble nitrogen (SSN) 
by the method of Dyer (1950). For organo-
leptic studies the frozen blocks we.re cut into 
4.0 x 1.5 x 1.5 cm sizes approximately and 
dipped in whole egg batter with 4% salt 
(w/w), rolled in rice samoline containing 
2% salt and deep fried in ground nut oil to 
a golden brown colour. Organoleptic qua-
lity of the fried samples were rated by a taste 
panel. 
Results and Discussions 
The yield of minced meat from dhoma 
and lactarius were 50~~ and 65% respecti-
vely of the whole fish. Mince meat from 
dhoma had a attractive pinkish white colour 
where as lactarius mince had a whitish grey 
colour while mixed mince had a greyish white 
colour with a pink tinge. 
~ 
E 0·50 
Q 
z 
(/) 045 
3 
0-40 
0·35 
-L 
0 2 4 8 12 1.6 24 32 36 40 44 
Weeks of storage 
Fig. 2. Changes in water soluble nitrogen during 
frozen storage at -20°C. 
Vol. 23, 1986 
z 55 
f-
-0 
;;re 50 
z 45 
(/) 
(/) 
40 
35 
o 2 4 e 12 1s 24 32 36 40 4'4 
Weeks of storage 
131 
Fig. 3. Changes in salt soluble nitrogen during fro-
zen storage at -20°C. 
The changes in physical characteristics of 
thawed meat during the course of frozen 
storage are given in Table 1. It is observed 
that in physical characteristics mixed mince 
is at par with that of lactarius and rated 
higher than dhoma throughout the storage 
period. 
Changes is moisture content of the min-
ces during frozen storage are given in Fig. 1. 
A slight decrease in the moisture content 
throughout the storage period was obser-
ved in all the minces. The relatively low 
moisture loss can be attributed to the effe-
ctive packing of the frozen mince blocks, 
by glazing. wrapping in polythene sheets 
and storing in master canons. Changes in 
WSN fractions of the minces during the 
frozen storage are shown in Fig. 2. Dhoma 
mince had a higher initial WSN con-
tent and this difference continued through-
out the storage period. A decreasing trend 
in WSN was observed in aU the three min-
ces with higher rate of decrease during the 
first 24 weeks of storage. Subsequent rate 
of decrease though much less pronounced 
was higher for dhoma than for· lactarius 
and mixed. Fig. 3 represents the changes 
132 ANIL AGARWAL, M. R. RAGHUNATH AND K. K. SOLANKI 
Table 2. Changes in organoleptic characteristics of fried fish fingers prepared from frozen stored 
fish mince 
Storage period, Characters Dhomas Lactarius Mix 
weeks 
Initial Texture very firm excellent firm very firm 
Flavour characteristics characteris lies excellent 
Taste excellent excellent excellent 
2 Texture very firm very firm very firm 
Flavour very good characteristics very good 
Taste very good very good very good 
4 Texture firm very firm firm 
Flavour very good very good very good 
Taste good very good very good 
8 Texture firm firm firm 
Flavour good very good ve1y good 
Taste good very good good 
12 Texture moderately firm firm firm 
Flavour good to fair good good 
Taste good good good 
16 Texture fairly firm firm moderately fom 
Flavour fair good to fa.ir good to fair 
Taste fair good good to fair 
24 Texture slightly soft moderately firm firm to soft 
Flavour blend, acceptable fair fair 
Taste fair, acceptable good to fair fair 
32 Texture soft, spongy slightly soft slight sott 
Flavour off, unacceptable acceptable acceptable 
Tasl:e unacceptable fair acceptable 
36 Texture soft, spongy soft, spongy sofr, spongy 
Flavour strong, unpleasant slight off strong, unpleasant 
Taste poor, unacceptable unacceptable unacceptable 
40 Texture 
" Flavour 
" Taste 
" 
in SSN fractions of the minces during fro-
zen storage. Dhoma mince had a high.er 
initial salt solubility than lactarius and mixed 
mince which was maintained throughout 
the storage period. Initial decreases in SSN 
were fairly rapid up to 16 weeks of storage, 
followed a gradual decrease in the subsequent 
period up to 32 weeks. After this period 
the solubility losses were very low and rea-
ched almost to a constant level. Similar 
decreasing trends were observed in frozen 
storage of threadfin bream mince (Joseph & 
Perigreen, 1983). 
The results of sensory evaluation are pre-
sented in Table· 2. Lactarius mince re.cei-
ved consistently higher ratings followed by 
mixed and dhoma. Organoleptic qualities 
were found to decrease rather rapidly in the 
" " 
" " 
" " 
first 16 weeks followed by a marginal redu-
ction in the quality up to 32 weeks of 
storage. A second reduction in quality was 
noted after this period. Such a decrease 
in organoleptic quality at a later stage :in 
frozen storage could be due to the textural 
changes in the minces which have been 
shown to occur in frozen fish mince long 
after their salt solubilities have, reached a 
constant level (Rodger et al. 1979). A good 
correlation wci.s observed between organol-
eptic quality and changes in salt solubilities 
of mince:>.. 
The shelf life of Dhoma mince as shown 
by the physical and organoleptic evaluation, 
was in good condition up to 16 weeks and 
in fair and acceptable condition up to 24 
weeks of storage, while the lactarius mince 
FISHERY TECHNOLOGY 
STORAGE STUDIES ON FISH MINCE 
and mixed mince were found to be in good 
condition up to 16 weeks and in fair and 
acceptable condition up to 32 weeks of 
storage. 
It is observed from Tables 1 and 2, that 
the mixed mince in physical and organoleptic 
character is closer to that of lactarius than 
dhoma and definitely got higher ratings. over 
dhoma mince. Thus blending of dhoma 
mince ·.vi.th that of lactarius not only yields 
a 3tab1e product but also to a certain extent, 
improve the physical and organoleptic cha-
racter of dhoma. 
The authors are grateful to Dr. P.G.V. Nair, Scien-
tist-in-charge, Veraval Research Centre of CIFT, 
Veraval, for critically going through this paper. The 
authors also expresses their sincere thanks to Shri 
M.R. Nair, Director, Central Institute of Fisheries 
Technology, Cochin - 682 029 for granting permission 
to publish the paper. The help rendered by Shri T. 
Gangadharan and Shri K. U. Shekh is also acknow-
ledged. 
References 
AOAC (1975) Official Methods of Ana-
lysis, 12th edn. Association of Official 
Analytical Chemists, Washington D.C. 
VoL 23, 1986 
133 
Dyer, W. J., French, H. V., & Snow, J. M. 
(1950) J. Fish. Res. Bd. Can. 7, 585 
Joseph, J. & Perigreen, P. A. (1983) Fish. 
Technol. 20, 13 
Menon, M. D. & Samuel, G. E. (1975) Sea 
Fd Export J. 7, 15 
Nair, P. R., Thankamma, R. & Gopa-
kumar K. (1982) Fish. Technol. 19, 19 
Perigreen, P.A., Laks.hmy Nair, A. & Prabhu 
P. V. (1979) Fish. Technol. 16, 43 
Rodger, G., Weddle, R. B. & Craig, P. (1979) 
in Advances in Fish Sciences and Tech-
nology (J. J. ConweU Ed.) Fishing News 
Books Ltd., England, p. 199 
Sripathy, N. V. (1977) Sea Fd Export J. 
9, 9 


Frozen storage studies of composite fish mince drom dhooma (Sciaenid sp.) and lactarius (Lactarius lactarius)

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Frozen storage studies of composite fish mince drom dhooma (Sciaenid sp.) and lactarius (Lactarius lactarius)

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