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Research Article Open access CC BY 3.0

Quality Evaluation of Gilthead Sea Bream (Sparus aurata) Patties Formulated with Corn Flour

Maria Makri, Xanthie Douvi

Current Journal of Applied Science and Technology · pp. 2684–2698 · Published 15 May 2014

10.9734/BJAST/2014/10612

Abstract

Aims: To evaluate the effect of different concentrations of corn flour on the quality of gilthead sea bream patties, and their refrigerated storage stability under aerobic conditions. Study Design: Completely randomised block design. Place and Duration of Study: Department of Fisheries and Aquaculture Technology, Technological Educational Institute of Western Greece, Messolonghi, Greece, between April 2012 and July 2013. Methodology: Gilthead sea bream (Sparus aurata) patties were extended with corn flour at levels 2.5%, 5%, 7.5% and 10% of the weight of fish in the patties and their quality was evaluated with tests related to chemical composition, cooking properties, instrumental color and texture and sensory assessments. The stability of patties formulated with 5% corn flour was evaluated daily and up to seven days of storage at 40C using microbiological (total viable count), chemical (total volatile basic nitrogen (TVB) and thiobarbituric reactive substances (TBARS) and instrumental texture (gel strength) measurements. Results: The proximate composition and color of patties were significantly (P=0.05) affected by the addition of corn flour. Cooking yield increased with increasing levels of corn flour in patties. Using corn flour increased hardness, gumminess and chewiness of the cooked products. The highest gel strength value was obtained at a corn flour concentration of 5% (P=0.05). Sensory assessment showed that patties with corn flour up to 5% were the most acceptable. Corn flour at 5% substitution was considered optimum as an extender of gilthead sea bream patties. The total viable counts of patties increased throughout storage and exceeded the critical limit of 6.0 log cfu/g on the sixth day of storage. However, TVB and TBARS levels of patties remained under the limit for rejection until the end of the storage period. Conclusion: Corn flour at 5% substitution was recommended as an extender in production of patties made from gilthead bream minced muscle. Based on microbiological evaluation, the shelf life of patties with 5% corn flour was determined to be 5 days during refrigerated storage at 4ºC.

Gilthead sea bream patties, corn flou proximate composition texture color sensory assessment shelf-life

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