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Development of a nutritionally enriched fish cake from mixed fish species

Article · December 2017

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 Section: Science & Engineering
Journal of Noakhali Science and Technology University (JNSTU), 1(2): 43-48 (2017)

Development of a nutritionally enriched fish cake from mixed fish species

Mohajira Begum1, Shuva Bhowmik2*, Shanzida Islam1, Fouzia Akter3, Nazmul Hossain4
1
Fish Technology Research Section, Institute of Food Science and Technology (IFST), BCSIR, Dhaka 1205,
Bangladesh
2
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali 3814,
Bangladesh
3
Department of Nutrition and Food Engineering, Daffodil International University, Bangladesh
4
Faculty of Biotechnology and Genetic Engineering, Sylhet Agricultural University, Sylhet 3100, Bangladesh
*Correspondence: Tel: +880-1920-591112 E-mail: [email protected]

ABSTRACT
In this study, fish cake was prepared using five mixed fish species (Pangasius pangasius, Oreochromis
mossambicus, Hypophthalmichthys molitrix, Tenualosa ilisha and Amblypharyngodon mola). In addition,
different ingredients were supplemented to produce nutritionally enriched fish cake. Fish cake was formulated
with several compounds including mixed fish paste, wheat flour, boiled potato, jackfruit seed, raw chicken
egg, fresh onion, vegetable oil, salt, chili pepper, coriander, lemon juice, monosodium glutamate and curry
powder. Analysis of the proximate composition of fresh fish and prepared fish cake was carried out. The
moisture, protein, fat, ash, energy, vitamin A, iron, phosphorus, calcium and magnesium were found ranged
from 61.32±1.05 to 77.29±3.64%, 15.23±0.68 to 17.21±0.89%, 2.19±0.27 to 17.03±2.31%, 1.09±0.15 to
3.27±0.31%, 365.84±17.43 to 989.28±19.04 kj/100g, 8.53±1.95 to 2043.21±32.64 µg/100g, 1.42±0.06 to
5.13±0.73 mg/100g, 23.44±5.28 to 278.66±10.28 mg/100g, 5.03±1.01 to 854.42±16.36 mg/100g and
9.19±3.24 to 32.43±2.85 mg/100g respectively in those mixed fish species. The moisture, protein, fat, ash,
carbohydrate, energy, vitamin A, iron, phosphorus, calcium and magnesium were found to be 44.19±1.67%,
23.08±2.18%, 17.36±0.93%, 3.14±0.56%, 11.08±2.45%, 998.94±16.31 kj/100g, 285.19±9.95 µg/100g,
7.43±1.05 mg/100g, 91.83±6.11 mg/100g, 139.51±14.49 mg/100g and 6.97±1.09 mg/100g respectively in the
prepared fish cake. Based on the findings, the study suggests that the prepared fish cake was highly nutritious
for human and mainly malnourished children.

Key words: Mixed fish species; supplemented ingredients; fish cake; proximate composition

1. INTRODUCTION when we use different species of fish as a

single product, then all types of nutritional
Fish is one of the main sources of protein. components get easily (Saritha and Patterson,
Fish production in Bangladesh is increasing 2014). In Bangladesh, few studies have been
day by day and supplements about 60% conducted on the development of value
animal protein intake in the diet of added fish products like fish soups, fish
Bangladeshi people’s (DoF, 2016). People in noodles and fish cake. Value-added seafood
Bangladesh are now eating 30% more fish may be (i) minced products; (ii) breaded or
than they did 20 years ago, but they are coated products; and (iii) surimi products
getting a smaller amount of important (Kamari and Shabanpour, 2013). The fish
nutrients from it (Bogard et al., 2017). cake (also called fish cakes or fish pasta) is
Indeed, Bangladesh has among the worst one of the value-added products and heavily
malnutrition rates in the world. More than consumed in Korea and Japan (Hwang et al.,
one in three children with less than five years 2013). The products can be used as a
of age are stunted – an indicator of chronic rewarding diet for malnourished children.
malnutrition (IPHN, 2013). In this condition, These types of products are important
we need to develop nutritionally enrich vehicles for providing essential nutrients
value-added products based on fish. Only (Henshaw and Agunbiade, 2004). Nutritional
one fish species cannot provide all types of quality is important to obtain consumer
nutritional components at once. However,

43
Begum et al.

acceptance because the consumer should be (Amblypharyngodon mola) and hilsa

convinced of the quality (Armand, 1995). (Tenualosa ilisha).
Nowadays, the demand for processed food,
2.2 Processing of fish samples
which can be easily cooked and consumed,
has increased due to changes in daily life and Fish samples were washed thoroughly with
consumer preferences (Chinedu et al., 2013). potable water several times to remove dirt
A key element in increasing fish and debris from the surface. Scales, fins and
consumption is to provide processed and fish intestines were carefully removed and
products that preserve the high nutritional washed with tap water to avoid
value of fish and meet customer contamination. The samples of those mixed
expectations. People's eating habits are fish species were boiled in water with spices
changing very rapidly of processed food in for 30 minutes. Then fish muscle easily
recent times (Inanli, 2011). In addition, one collected without bone. All the muscles of
of the most important food processing the fish mix with each other and converted
technologies is the treatment of low-cost and into mixed fish paste.
available fish use as value-added fish
products (Shaviklo et al., 2013). 2.3 Preparation of fish cake
By the end of the 1970s, the Bangladesh The materials used as a percentage, fish cake
seafood processing industry had expanded prepared from mixed fish paste, wheat flour,
rapidly. Many value-added products such as boiled potato, jackfruit seed, raw chicken
individually quick-frozen, peeled and egg, vegetable oil, fresh onion, pepper,
deveined, and butterfly cut shrimp, as well as lemon juice and seasonings (Table 1). The
cooked products (James and Subasinge, paste of mixed fish samples and all the
2003). However, Bangladesh needs to ingredients were grinded with the mixer
become more diversified in terms of both blender. The mixer of all the ingredients kept
products and markets. So, there is a still in a small cake container. Then the entire
scope to developed value added nutritious container kept in the oven about 850C until
fish products for human consumption. In the hard and brown fish cake was formed
addition, Bangladesh is one of the countries (Fig. 1 & 2).
with the highest rate of children malnutrition
and up to 40% of children under the age of 5
years are suffering from chronic malnutrition
and malnutrition rate of children in slums is
even worse (Blössner and de Onis, 2005;
World Bank, 2011; UNICEF, 2013).
Therefore, it is urgent need to develop
nutritionally enrich the diet to solve the
problem. The objective of this study was to
prepare a fish cake from mixed fish species
and determine its nutritional composition. Figure 1. Raw cake kept in oven

2. MATERIALS AND METHODS

2.1 Sample collection

Fish samples were purchased from Kawran
bazaar, Dhaka, Banglades. The sampled fish
species were pangas (Pangasius pangasius),
tilapia (Oreochromis mossambicus), silver
carp (Hypophthalmichthys molitrix), mola Figure 2. Final product of fish cake

44
Development of a nutritionally enriched fish cake

Table 1. Ingredients percentage for fish 3. RESULTS AND DISCUSSION

cake
Ingredients Percentage of
3.1 Chemical composition of raw fishes
ingredients 3.1.1 Proximate composition
Mixed fish paste 78.0
The moisture, protein, fat, ash and energy
Wheat flour 6.0
Boiled potato 4.0 content of fish species ranged from 61.32 to
Jackfruit seed 4.0 77.29%, 15.23 to 17.21%, 2.19 to 17.03%,
Raw chicken egg 2.0 1.09 to 3.27% and 365.84 to 989.28 kj/100g
Fresh onion 2.0 respectively (Table 2). Bogard et al. (2015)
Vegetable oil 2.0 found that the moisture, protein, fat, ash and
Salt 0.85 energy value were ranged of 60.2 to 85.4%,
Chili pepper 0.56 11.9 to 20.6%, 0.3 to 18.3%, 0.7 to 5.3% and
Coriander 0.32 267 to 1020 kj/100g accordingly. This
Lemon juice 0.14
finding coincided with current work.
Monosodium glutamate 0.09
Curry powder 0.04 However, one thing is that only five species
Total 100.00 were analyzed in the present study, but
several researchers analyzed more than five
2.4 Proximate analysis species. The variation in proximate
composition depends on the season, life
Proximate analysis of samples of raw fish cycle, food habits, species, size and
and fish cake were analyzed, including availability of the species at the time of
moisture, proteins, fat, ash, carbohydrate, sampling (Ababouch, 2005). Differences in
energy, vitamin A and minerals (iron, moisture content usually inversely related to
phosphorus, calcium and magnesium). The fat and energy (FAO, 1999). Some species of
composition of raw fish samples and fish fish contained a high percentage of proteins
cake were analyzed in triplicate following that depend on diets (WHO, 2007). The
the standard procedures (AOAC, 1995): fluctuation of the fat content mainly depends
moisture content by drying in an oven (PR on the season and the dark muscle. Some
08, Germany) at 1050 C for 24 h; crude species of fish stored fat in the liver, such as
protein content analysed according to the lean fish, but some species of fish usually
Kjeldahl method using an Auto Kjeldahl contained high fat such as hilsa fish and fat
system (KjeltecTM2100, Sweden), lipid by used in the migration period (Nowsad et al.,
ether extraction, ash by incineration in a 2012). In the case of certain species of fish,
muffle furnace (25186H, Germany) at 6000 C the inclusion of bones as edible parts that
for 6 h. The carbohydrate content was lead to a higher ash content than other fish
calculated based on the calculation of the species.
difference. The preparation of samples and
the determination of vitamin A from fish and 3.1.2 Vitamin A
fish cakes were modified by
spectrophotometry of Rutkowski et al., The vitamin A content of five selected fish
(2006). Sample preparation for minerals (Fe, species are shown in Table 2. The maximum
P, Ca and Mg) was performed according to a amount of vitamin A was found in mola fish
spectrophotometry (UV-1800, SHIMADZU, (2043.21 µg/100g) and lowest in tilapia (8.53
Japan) method described by AOAC (1990). µg/100g). These findings coincided with
About 5 g of sample were weighed in an acid Bogard et al. (2015), he found that in his
washed crucible and dried in the oven at 1050 study vitamin A was 2503 µg/100g in mola
C for 24 h. fish and 10 µg/100g in tilapia fish. Ross et
al., (2002) studied that the vitamin A content
2.5 Data analysis of mola fish was higher than other fish
The measured data were summarized, species due to the eye and viscera of mola
examined, tabulated and carefully analyzed fish content extremely high level of vitamin
using MS Microsoft Office Excel 2007. A.

45
Begum et al.

Table 2. Proximate composition of selected fish species.

Parameters Fish Species
Pangas Tilapia Silver Carp Hilsa Mola
Moisture (%) 63.49±4.76 77.29±3.64 76.44±2.97 61.32±1.05 70.53±5.27
Protein (%) 16.53±1.53 17.21±0.89 16.73±1.63 15.23±0.68 16.31±2.42
Fat (%) 16.75±1.05 2.19±0.27 3.21±0.37 17.03±2.31 3.73±0.55
Ash (%) 1.33±0.09 1.53±0.24 1.09±0.15 1.18±0.22 3.27±0.31
Energy (kj/100g) 785.26±11.76 365.84±17.43 387.64±19.62 989.28±19.04 418.18±9.25
Vitamin A (µg/100g) 25.13±2.38 8.53±1.95 11.09±0.59 37.44±2.61 2043.21±32.64
Iron (mg/100g) 1.89±0.24 1.42±0.06 2.32±0.13 2.34±0.05 5.13±0.73
Phosphorus 170.53±14.93 177.31±11.37 38.23±8.45 278.66±10.28 23.44±5.28
(mg/100g)
Calcium (mg/100g) 5.03±1.01 178.36±3.57 854.42±16.36 344.58±11.68 781.67±8.37
Magnesium 11.29±2.37 9.19±3.24 23.61±0.58 18.11±1.24 32.43±2.85
(mg/100g)

3.1.3 Minerals blended fish cake. Inanli et al. (2011) found

that moisture; protein, lipids and ash were
The iron (Fe), phosphorus (P), calcium (Ca)
46.59%, 5.88%, 6.66% and 1.05%
and magnesium (Mg) values are shown in
accordingly in the anchovy fish cake. Basu et
Table 2. The Fe, P, Ca and Mg levels of fish
al. (1996) found that moisture; protein,
species ranged from 1, 42 to 5.13 mg/100g,
lipids, ash and carbohydrates were 19.66%,
23.44 to 278.66 mg/100g, 5.03 to 854.42
52.8%, 2.1%, 14.22% and 11.22%,
mg/100g and 9.19 to 32.43 mg/100g
respectively in the dried surimi based fish
respectively. Bogard et al. (2015) found that
cake. In the present study, high level of
moisture, protein, lipid, ash and energy value
protein, fat and low moisture content in fish
varied from 1.1 to 5.7 mg/100g, 0.01 to 300
cake assume that because of mixed fish
mg/100g, 8.6 to 903 mg/100g and 26 to 35
species and different nutritional ingredients
mg/100 g correspondingly. This finding was
were used to develop the fish cake.
consistent with the present study. The
different conditions (sex, age, species, size,
Table 3. Proximate composition of
environment and season) could be
formulated fish cake
responsible for the variation of Fe among
fish species. The variation in P, Ca and Mg Parameters Fish cake
depends on species, size and bone in edible Moisture (%) 44.19±1.67
parts of fish species (FAO/INFOODS, 2013). Protein (%) 23.08±2.18
Fat (%) 17.36±0.93
Ash (%) 3.14±0.56
3.2 Chemical composition of fish cake
Carbohydrate (%) 11.08±2.45
3.2.1 Proximate composition Energy(kj) 998.94±16.31
Vitamin A (µg/100g) 285.19±9.55
The moisture, protein, fat, ash, carbohydrate Iron (mg/100g) 7.43±1.05
and energy value of fish cake shown in Table Phosphorus (mg/100g) 91.83±6.11
3. The moisture, protein, fat, ash, Calcium (mg/100g) 139.51±14.49
carbohydrate and energy content of fish cake Magnesium (mg/100g) 6.97±1.09
was found to be 44.19%, 23.08%, 17.36%,
3.14%, 11.08% and 998.94 kj/100g 3.2.2 Vitamin A
respectively. Oyelese et al. (2006) found that The value of the vitamin A of the fish cake is
moisture; protein, lipid and ash 9.42%, shown in Table 3. The value of vitamin A
38.59%, 14.23% and 10.89% were in the was found to be 285.19 µg/100g. Department
tilapia fish cake. Nathaniel et al. (2013) of Health, (2010) found that vitamin A in
found that moisture; proteins, lipids, ash and marketed fish cake ranged from 0.34 to 10
carbohydrate were 60.12%, 21.01%, 8.5%, µg/100g. In the present study, mixed fish
6.3% and 4.07% respectively in the spiced

46
Development of a nutritionally enriched fish cake

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