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Research Article
 

Influence of Temperature on the Gel-forming Ability of Some Under-utilized Marine Fish Species in Bangladesh



Md. Kamal, B.C. Biswas , Lubna Yasmin , K.M. Azimuddin and Md. Nazrul Islam
 
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ABSTRACT

Seven species of marine fish such as Queenfish (Chorinemus lysan), Jew fish (Otolithus argenteus), Silver belly (Leiognethus spp.), hard tail (Megalespis cordyla), lizard fish (Saurida tumbil), Bombay duck (Harpadon nehereus) and catfish (Tachyssurus thalassinnus) having limited use in fresh market were used in present study for evaluation of gel forming ability under a wide range of incubation temperature. The resulting suwari gels were subjected to the puncture test, expressible moisture test, teeth cutting test and folding test. The gel strength of Chorinemus lysan suwari-gel in one-step heating showed the maximum breaking force at 45°C (1196 ± 32g) after incubation for 120 minutes. In case of two-step heating, the product heated at 40°C for 120 min had the highest gel strength (1485 ± 79g). The gel strength of Otolithus argenteus in one-step heating showed the higher breaking force (BF) at 50°C (926 ± 34g) for 180 min, while in two steps heating, the highest gel-strength of 1451 ± 49g was obtained at 45°C after an incubation of 120 minute. In Megalespis cordyla both in one-step and two-step heating, maximum breaking force was obtained at incubation temperature of 45-50°C. The gel-strength of Leiognethus sp. in one step heating had highest breaking force at 50°C for 120 minutes (1010 ± 51g) and in two-step process the highest breaking force was obtained after pre-heating at 40°C for 180 min (1323 ± 58g). The results of gel strength Saurida tumbil suwari-gel both in one step and two-step heating showed poor ability irrespective of incubation temperature used. H. nehereus showed poor gel strength with maximum range of 207-213g at the temperature range of 40 -50°C both in one and two steps heating at various incubation temperatures. In T. thalassinus, the highest gel strength of 420 ± 87 g was obtained at 35°C in 180 minutes during one step heating while in two step heating, the resulting suwari-gel of T. thalassinus was the highest after pre-heating at 35°C for 120 min (313 ± 12 g).

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  How to cite this article:

Md. Kamal, B.C. Biswas , Lubna Yasmin , K.M. Azimuddin and Md. Nazrul Islam , 2001. Influence of Temperature on the Gel-forming Ability of Some Under-utilized Marine Fish Species in Bangladesh. Pakistan Journal of Biological Sciences, 4: 1535-1542.

DOI: 10.3923/pjbs.2001.1535.1542

URL: https://scialert.net/abstract/?doi=pjbs.2001.1535.1542

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