Development of 'Serunding' from African catfish

TY - ABST

T1 - Development of 'Serunding' from African catfish

AU - Juhari, Nurul Hanisah Binti

AU - MK, Zainol

AU - MM, Masduki

N1 - Conference code: 24th

PY - 2009

Y1 - 2009

N2 - This research was conducted to develop serunding from African catfish (Clarias gariepinus). Proximate analysis, physical analysis, ascorbic acid analysis, mineral analysis and sensory evaluation were carried out to determine the nutrient compositions and consumer acceptance towards the products. samples of serunding were prepared with 3 different sizes (30-40cm, 40-50cm, 50-60cm) of African catfish and control was prepared using round scad fish ('ikan selayang') with same amount of fish flesh in each sample. The proximate analysis showed that there were no significant (p<0,05) different in fat and crude fiber content. 'L', 'a' and 'b' value slightly decreased as the larger sizes of African catfish used in making serunding. It showed that the larger the size of catfish fave the darker colour of serunding being produced. Water activity (aw) values in serunding were ranged from 0.76 to 0.91. However, aw values in serunding tend to increased when the larger size of African catfish used due to high moisture and fat content. Ascorbic acid content in serunding was ranged between 19.54 to 41.11 mg/100g and has been increased as the larger size of catfish being used. In mineral analysis, 4 minerals (magnesium, copper, iron and calcium) have been detected in this African catfish serunding. Results showed that there were no significant (p>0.05) different in copper and iron content. It was observed that the smaller size (30-40cm) of Arican catfish being used, the higher mineral content in serunding. Results from sensory evaluation which was done by 50 untrained panels showed that increased level of panel acceptance for colour,taste, mouthfeel and overall acceptance attributes as the size of African catfish was being used in serunding increased. However, the acceptance of panels for aroma attributes more to control and panels more prefer texture of serunding made from 40-50cm of African catfish. Overall, each sample were well accepted by panels but the larger size (50-60cm) of African catfish was the most accepted although it contained less nutritional values as compared to small size of African catfish.

AB - This research was conducted to develop serunding from African catfish (Clarias gariepinus). Proximate analysis, physical analysis, ascorbic acid analysis, mineral analysis and sensory evaluation were carried out to determine the nutrient compositions and consumer acceptance towards the products. samples of serunding were prepared with 3 different sizes (30-40cm, 40-50cm, 50-60cm) of African catfish and control was prepared using round scad fish ('ikan selayang') with same amount of fish flesh in each sample. The proximate analysis showed that there were no significant (p<0,05) different in fat and crude fiber content. 'L', 'a' and 'b' value slightly decreased as the larger sizes of African catfish used in making serunding. It showed that the larger the size of catfish fave the darker colour of serunding being produced. Water activity (aw) values in serunding were ranged from 0.76 to 0.91. However, aw values in serunding tend to increased when the larger size of African catfish used due to high moisture and fat content. Ascorbic acid content in serunding was ranged between 19.54 to 41.11 mg/100g and has been increased as the larger size of catfish being used. In mineral analysis, 4 minerals (magnesium, copper, iron and calcium) have been detected in this African catfish serunding. Results showed that there were no significant (p>0.05) different in copper and iron content. It was observed that the smaller size (30-40cm) of Arican catfish being used, the higher mineral content in serunding. Results from sensory evaluation which was done by 50 untrained panels showed that increased level of panel acceptance for colour,taste, mouthfeel and overall acceptance attributes as the size of African catfish was being used in serunding increased. However, the acceptance of panels for aroma attributes more to control and panels more prefer texture of serunding made from 40-50cm of African catfish. Overall, each sample were well accepted by panels but the larger size (50-60cm) of African catfish was the most accepted although it contained less nutritional values as compared to small size of African catfish.

KW - Food processing

KW - Serunding

KW - African catfish

M3 - Conference abstract for conference

T2 - Scientific Conference and Annual General Meeting of Nutrition Society of Malaysia

Y2 - 26 March 2009 through 27 March 2009

ER -