Abstract
Large quantities of fish are discarded at sea because it is uneconomic to preserve and bring them ashore .To find the utilization of the presently wasted by catch, an attempt has been made in the study to prepare Texturised dried fish granules, using minced fish meat and low- cost technology. The present research work was carried out on dried fish granules prepared from meat of Lizard fish (Saurida tumbil). Lizard fish granules were prepared with Standardized ingredients composition containing 10 g. salt, 2 g. Starch and 0.3 g. turmeric powder in 100 g. of fish meat. Final developed dried fish Granules had moisture content 5.7 %, 64.7 % Protein, 6.2 % Fat and Ash 1.2 % on the dry basis. Dried fish granules were packed in HDPE pouches and stored at room temperature. During the storage time product was Subject to organoleptic evaluation, assessment of biochemical parameters such as TMA, TVB-N, PV, FFA, Salt, Moisture and microbiological parameters such as TPC. Based on the organoleptic characteristics, Microbiological and Biochemical parameters it was concluded that dried fish granules were acceptable up to 3 month stored at room temperature. The developed Texturised fish granules from boiled fish minced meat imparted good odour and texture to the fish granules. Boiling reduces the bacterial count considerably and denatures the protein. Use of 10 g salt/100 g of minced fish meat further denatures the protein, release of some moisture. Drying for 12 hours at 43-450C reduce the moisture. Due to low moisture level and high salt concentration, the product was stable up to 3 months. Well- dried fish granules have shelf life of several months and does not need any expensive facilities compared to frozen fish. If the raw materials used are quite fresh, the quality of the dried fish granules will also be very good. When decay fish are used, the texture of the dried fish granule is quite soft and disintegrates when boiled in water.