Effects of Storage Temperature (4 °C) on the Quality Aspects of Fish Cake Prepared from Jew Fish

Abstract

Fish cake is a culinary delicacy that is made by combining minced or powdered filleted fish or other seafood with a starchy ingredient.The present study examined the organoleptic properties biochemical composition, and microbial properties of fish cakes made from Pennahia pawak (Jew fish) using a variety of ingredients and preserved at 4ºC. The raw jew fish demonstrated a high moisture and average protein content, with a freshness and quality of 78.93±0.74% and 9.55±1.76%, respectively.The organoleptic characteristics of fishcakes were assessed by the panelists, who determined that the binni rice flour-based fish cake was of exceptional quality everywhere. Additionally, the wheat flour-based fish cake was preferable.However, the fish cake that was made with chinigura rice flour was of substandard quality and was not liked better.The proximate analysis revealed that the unprocessed surimi had higher protein (14.74 ± 3.35%) and ash levels (8.42 ± 0.06%) than the fish cakes (prepared with binni rice flour and wheat flour). The lowest TVBN value (12.08 mg/100g) was observed in plain surimi at the outset; however, it increases substantially to 28.35 mg/100g after 14 days, indicating significant deterioration. The initial dosage of Chinigura rice flour-based fish cake was18.38 mg/100g, which gradually increases to 30.53 mg/100g.Intriguingly, the trend of wheat flour fish cakes is distinct. The initial TVBN value was the highest at 21.53 mg/100g; however, it decreases over time, reaching 12.60 mg/100g at 7 days and 13.13 mg/100g at 14 days.The microbial presence of the fish cakes made with binni rice flour and chinigura rice flour was lower at the outset, as evidenced by the reduced counts of 2.28 × 10² CFU/g and 1.15 × 10² CFU/g, respectively, in the treatment sample.The surimi sample reached 2.06 × 10⁵ CFU/g, indicating a significant peak in microbial proliferation by day 14. The microbial load of the Chinigura rice flour-based fish cake was the highest, at 7.0 × 10⁷ CFU/g, eclipsing all other samples. The fish cakes remain in superb or stable condition for approximately seven days. Consequently, the fish cakes condition deteriorates on a daily basis, and the rate of deterioration increases substantially. Nevertheless, it was no longer suitable for consumption after 14 days. The study emphasized the significance of surimi and various types of ingredients that enhance the quality of fish cakes and storage conditions in the preservation and extension of the shelf life of fish cakes prepared from jew fish.