Food Research International 34 (2001) 47±53

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Changes in lipids, proteins and kamaboko forming ability of silver

carp (Hypophthalmichthys molitrix) mince during frozen storage
D. Siddaiah 1, G. Vidya Sagar Reddy *, C.V. Raju, T.C. Chandrasekhar
Department of Fish Processing Technology, College of Fisheries, University of Agricultural Sciences, Mangalore-575 001, Karnataka State, India

Received 21 September 1998; accepted 6 June 2000

Abstract
Frozen storage of mechanically deboned silver carp (Hypophthalmichthys molitrix) mince for 180 days resulted in a signi®cant
(P40.05) decrease in myo®brillar proteins. In contrast, peroxide value (PV), free fatty acids (FFA) and total volatile base nitrogen
(TVBN) contents increased signi®cantly (P4 0.05) throughout the storage period. The kamaboko forming ability and the sensory
scores of the silver carp mince decreased signi®cantly (P40.05) during the storage period. Texture of the mince was signi®cantly (P
4 0.001) correlated with the decrease in the myo®brillar proteins (salt-soluble proteins), jelly strength and folding test grades; and
increase in expressible water percentage, PV, FFA and TVBN content. Based on `texture' of the mince, the product was acceptable
for 180 days at ÿ18 C. # 2001 Elsevier Science Ltd. All rights reserved.
Keywords: Silver carp; Keeping quality; Frozen storage; Protein denaturation; Lipid deterioration

1. Introduction not given by researchers in the ®eld of processing and

Aquaculture is one of the means to achieve the nutri-
tional goal of rural people in the developing countries
like India, which stands second in the world's fresh water
®sh production. Among the various fresh water ®shes
supporting the Indian fresh water ®shery, carp are the
most important species contributing about 67.7% of the
total inland ®sh production. Silver carp (Hypophthal-
michthys molitrix) is widely used in the composite ®sh
culture, due to its quick growth and resistance to stress,
disease and rough handling.
In India, fresh water ®sh unlike marine ®sh, are
wholly marketed for consumption in fresh condition,
irrespective of the quantity caught. They are seldom
processed or preserved. As a result, post-harvest losses
are very high. Even though fresh water ®sh constitute
nearly half of the ®sh landed in India; due attention is
* Corresponding author at present address: Fisheries Research
Station, ANGR Agricultural University, Kakinada-533 007, East
Godavari District, Andhra Pradesh, India. Tel.: +91-884-374267; fax:
+91-824-438366.
1
Present address: Fish Seed Farm, Karnataka Fisheries Depart-
ment, Hessaragatta, Bangalore North-560 088, India.
0963-9969/01/$ - see front matter # 2001 Elsevier Science Ltd. All rights reserved.
PII: S0963-9969(00)00127-7
storage. Further, as the ®sh contains more than 16%
high quality nutritious proteins (Siddaiah, Vidya Sagar
Reddy & Raju, 1999), it could form an excellent raw
material in the preparation of ®sh mince, provided it
can be incorporated into acceptable products (Daley &
Deng, 1978). However, one of the key factor limiting
the successful utilisation of ®sh mince is its stability
during storage (Suzuki, 1981).
In India, ®sh products are stored and marketed in
frozen state, as freezing and frozen storage are impor-
tant methods of preserving ®sh and ®shery products.
Although undesirable changes such as microbial
aspects, and other chemical alterations are controlled
during frozen storage (Shenouda, 1980), changes do
occur in the quality of protein (Vidya Sagar Reddy &
Srikar, 1991) and lipids (Vidya Sagar Reddy & Srikar,
1996). Hence, the present work was taken up to study
the changes in lipids and proteins of silver carp mince
during frozen storage. An attempt was also made to
study the kamaboko forming ability of silver carp
mince, since it has potential application in the prepara-
tion of emulsion type of products like ®sh sticks, ®sh
cakes, ®sh balls, ®sh ®ngers, etc., where functionality of
protein has great signi®cance.
48 D. Siddaiah et al. / Food Research International 34 (2001) 47±53
2. Materials & methods
2.1. Sample preparation
Fresh silver carp (H. molitrix), purchased from a pri-
vate ®sh farmer near Shimoga, Karnataka state, were
washed in chilled water and transported to the proces-
sing hall in insulated box containing ice in the ratio of
1:1 (®sh:ice), during night hours. The ®shes were thor-
oughly washed and dressed to remove scales, head and
viscera. They were washed once again in chilled water
and ®lleted. Fish ®llets were deboned using mechanical
deboner (model S-3, Toyoseikon Kaisha Ltd., Japan)
containing 6.5 mm perforation separating disk. Fish mince
was prepared by mechanical mincer (model M-3, Toyosei-
kon Kaisha Ltd., Japan) initially with 5 mm holes mincer
plate (15 cm diamter) and later with 2 mm holes mincer
plate.
Samples (500 g) of mince were packed in polythene
bags, arranged in galvanised iron trays and immediately
frozen at ÿ28 C in a coil freezer for 48 h and packed in
master cartons of three-ply corrugated paper board
(Coramandel Cartons & Containers Pvt. Ltd. Auto-
nagar, Visakhapatnam-530 012, India) and stored at
ÿ18 C. Samples were drawn at random immediately
after mincing (fresh), immediately after freezing and at
30 days interval during frozen storage, for the measure-
ment of the changes in lipids, proteins and sensory
qualities, besides testing for the kamaboko forming
ability.
2.2. Chemical analysis
Total protein (TN6.25) was determined by the
microkjeldahl method of AOAC (1984) using Tecator
1007 digestion system and Kjeltec 1002 distilling unit.
While the moisture content was determined by the
standard hot air oven (100 C for 18 h) method of
AOAC , crude ash was determined by heating an incin-
erated sample in a mu‚e furnace (550 C for 10 h) and
values expressed on wet weight basis (AOAC). Total
lipids from the minced meat sample was extracted by
the procedure of Bligh and Dyer (1959) using chloro-
form. Total volatile base nitrogen (TVBN) was estimated
by the method of Beatty and Gibbons (1937). The non-
protein nitrogen content in the TCA extract (20%) of
minced meat was determined by the microkjeldahl
method. The pH of minced meat was recorded using com-
bined electrode pH meter (Vidya Sagar Reddy & Srikar,
1991).
The salt soluble nitrogen (SSN) and water soluble
nitrogen (WSN) contents were extracted from the mince
as per the procedure described by Dyer, French and
Snow (1950) and Srikar and Vidya Sagar Reddy (1991),
respectively. The soluble nitrogen contents in the
extracts were estimated by the microkjeldahl method
and the solubility index derived from the formula:SSN/
WSN6.25. Peroxide value (PV) and free fatty acids
(FFA) were determined according to Jacobs (1958) and
Takagi, Hayashi and Itabashi (1984), respectively, using
chloroform extract of lipids prepared from ®sh mince.
The total plate count was estimated by the spread plate
technique as described by Speck (1976). The analyses
were conducted in triplicate from the randomly selected
500 g sample (frozen) block.
2.3. Sensory analysis
Sensory evaluation of raw ®sh mince was conducted in
an open laboratory. The mince was thawed and served on
white enamel trays to 10 panelists familiar with sensory
evaluation of similar products. Panelists scored the pro-
duct for appearance, odour and texture based on a 9-
point hedonic scale (1, dislike extremely; 2, dislike very
much, 3; dislike moderately; 4, dislike slightly; 5, neither
like nor dislike; 6, like slightly; 7, like moderately; 8, like
very much; 9, like extremely).
2.4. Testing the kamaboko forming ability of mince
2.4.1. Sample preparation
The minced meat was mixed with 3% salt and ground in
a silent cutter (mixer) supplied by Toyoseikon Kaisha Ltd.,
Japan for 5 min. The mince was further ground into paste
with the addition of 3% starch at 10 C for 30 min. About
100 g of ground ®sh paste was packed in a vinylidine
chloride ®lm (250 mm long, 48 mm diameter and 200
guage thickness) without air pockets. After sealing the
ends, it was boiled at 90 C for 30±40 min in hot water. The
product was then cooled in ice cold water (2 C) for 20 min,
and left at room temperature for 12±24 h before analysis.
2.4.2. Analysis
The jelly strength of the paste product was measured
by means of Okada gellometer (Saitama Keki Seisa Kuso
Co. Ltd., Tokyo, Japan) as described by Suzuki (1981).
The folding test and expressible water measurements
were also carried out as per the procedure of Okada,
described by Suzuki.
2.5. Statistical analysis
All the results expressed are the mean of three or
more measurements except the sensory scores for
appearance, odour and texture which are the mean of
hedonic scores as assessed by 10 panelists. Simple cor-
relation was used to relate the mean texture scores with
FFA, PV, TVBN & SSP. A linear regression plot of
mean sensory scores for texture and storage period was
used to determine the shelf-life. ANOVA and Student t
test were used to ®nd the signi®cance of di€erence
between the storage periods.
 D. Siddaiah et al. / Food Research International 34 (2001) 47±53 49

3. Results and discussions lipid as oleic acid)=ÿ1.0567 SSP (% of total pro-

The physical, biochemical and microbial characteristics
of fresh silver carp mince obtained (Table 1) are compar-
able with those reported by Herzberg and Pasteur (1981).
The yield percentage of the silver carp recorded at the
various stages of processing is also presented in Table 1.
The changes in WSP and SSP fractions in silver carp
mince during frozen storage are shown in Fig. 1a.
Decrease in the SSP of the mince indicates progressive
denaturation of myo®brillar proteins during frozen sto-
rage. Many factors, viz. hydrophobic e€ect of FFA on
proteins (Sikorski, Olley & Kostuch, 1976), interaction
of oxidised lipids with cystine-SH, the epsilon-NH3
group of lysine and N-terminus group of aspartic acid,
tyrosine, methionine and arginine (Kussi, Nikkila &
Savolainen, 1975) of ®sh proteins are known to in¯u-
ence the solubility of both myo®brillar, and sarco-
plasmic proteins. Srikar, Seshadari and Fazal (1989)
found that the oxidised products of lipid and FFA
formed during storage in¯uence the solubility of sarco-
plasmic proteins.
Based on the regression analysis of PV and FFA with
SSP, negative relationships were established between
lipid deterioration products and changes in the solubility
of myo®brillar proteins.
PV (mmol of O2/Kg of lipid)=ÿ5.9853 SSP (% of
total protein)+374.405 (r=ÿ0.9400); FFA (% of total
tein)+71.903 (r=ÿ0.9742).
On the other hand, the amount of water soluble pro-
teins (Fig. 1a) did not change signi®cantly (P50.05)
during the frozen storage. The observed slight decrease
could be due to the loss of water extractable proteins in
the thaw drip (Vidya Sagar Reddy, Srikar, Khuntia &
Vinay Kumar, 1995). However, Boerrenson, Knudsen
and Neilsen (1985) attributed the decrease in WSP to the
denaturation of sarcoplasmic proteins. In the present
study, no relationship (P50.05) could be established
between the WSP and the lipid deterioration products.
During frozen storage PV increased signi®cantly
(P40.05) from 16.93 to 145.54 m.moles of O2/Kg of fat
(Fig. 1b) indicating oxidative deterioration (Srikar et
al., 1989). Mechanical deboning and mincing accelerates
the oxidative changes due to the separation of fat
from tissue and skin during deboning (Webb, Hardy,
Giddings & Howell, 1976) and through physical surface
e€ects while mincing (Mai & Kinsella, 1980). Similar
observations were made by Vidya Sagar Reddy and Sri-
kar (1996) during the frozen storage study of pink perch
mince. The peroxide values were negatively correlated
with the decrease in the scores of sensory attributes
(Table 2) such as appearance (P40.001), odour
(P40.001) and texture (P40.001). The FFA content
increased signi®cantly (P40.05) from 7.66 to 30.76% of
total lipid as oleic acid at the end of 180 days storage

Table 1
Characteristics of fresh silver carp mince and yield percentage at various stages of processing

Mean(S.D.) No. of observations

1. Physical characteristics
(a) Average total length (cm) 40.81(1.63) 12
(b) Average total weight (gm) 875.00(48) 12
2. Biochemical characteristics
(a) Moisture (%) 80.97(1.18) 4
(b) Total protein (%) 16.68(0.42) 4
(c) Total lipid (%) 1.42(0.08) 4
(d) Ash (%) 1.21(0.04) 4
(e) pH 6.50(0.0) 3
(f) Salt soluble proteins (% of total proteins) 64.04(1.16) 3
(g) Water soluble proteins (% of total proteins) 27.26(0.69) 3
(h) Total volatile base nitrogen (mg/100g meat) 1.60(0.35) 3
(i) Non-protein nitrogen (mg/100g meat) 386.36(7.42) 3
(j) Peroxide value (mmoles of O2/Kg fat) 15.32(1.27) 3
(k) Free fatty acids (% of total lipid as oleic acid) 6.58(1.10) 3
3. Microbiological characteristics
(a) Total plate count (colony forming units/g meat) 2.45104 3
4. Stage of processing Yield percentage
(a) Whole ®sh to dressed ®sh 59.28 2
(b) Whole ®sh to picked meat 25.37 2
(c) Whole ®sh to minced meat 24.62 2
(d) Dressed ®sh to picked meat 42.81 2
(e) Dressed ®sh to minced meat 42.53 2
(f) Picked meat to minced meat 97.01 2
50 D. Siddaiah et al. / Food Research International 34 (2001) 47±53

Fig. 1. Changes in the salt soluble proteins (SSP), water soluble proteins (WSP), peroxide value (PV), free fatty acids (FFA) and total volatile base
nitrogen (TVBN) contents of silver carp mince during frozen storage.

period, (Fig. 1c) indicating extensive hydrolysis of Table 2

lipids. Accumulation of FFA is said to contribute to o€ Correlation coecients (r) between di€erent parameters analysed
¯avour of the product and cause textural alterations by Parameters compared r
complexing with proteins (Mai & Kinsella). In the
present study, FFA content was signi®cantly related SSP vs PV ÿ0.9400*
SSP vs FFA ÿ0.9742*
to the deterioration in odour (P40.001) and texture SSP vs Jelly strength 0.9342*
(P4 0.001) of the mince (Table 2). Both PV & FFA SSP vs Expressible water ÿ0.9359*
were found to signi®cantly (P40.001) a€ect the solubility SSP vs Texture 0.9639*
of myo®brillar proteins. PV vs Texture ÿ0.9914*
The TVBN content of frozen stored minced meat PV vs Appearance ÿ0.9629*
PV vs Odour ÿ0.9668*
produced by microbial degradation of nitrogenous tis- FFA vs Texture ÿ0.9907*
sue compounds increased signi®cantly (P40.05) from FFA vs Odour ÿ0.9750*
1.98 to 32.85 mg/100 g of meat (Fig. 1d). The observed TVBN vs Odour ÿ0.9817*
increase is attributed to the conversion of TMAO in the Jelly strength vs Texture ÿ0.8804**
frozen muscle to TMA, DMA and formaldehyde (Toku- Expressible water vs Texture ÿ0.9876*
Texture vs Days of storage ÿ0.9995*
naga, 1974) besides deamination of adenine nucleotides
(Uchiyama & Ehira, 1974). Chakrabarti (1984) observed *P<0.001 **P<0.01
the same trend in frozen muscle of Indian major carp.
According to Connell (1975), 35±45 mg/100 g meat of 100 g meat of TVBN as the begining of spoilage and 30
TVBN content is the limit of acceptability for chilled mg/100 g meat of TVBN as spoiled, while the accept-
cod, frozen tuna and sword ®sh. On the other hand, ability limit was between 18 and 24 mg/100 g meat for
Kimura and Kiamakura (1934) recommended 20 mg/ frozen stored pink perch mince (Vidya Sagar Reddy et al.,
 D. Siddaiah et al. / Food Research International 34 (2001) 47±53
Fig. 2. Mean sensory scores of raw silver carp mince stored at ÿ18 C.
1995). In the present study, TVBN was around 30 mg/100
g meat, when the samples were liked slightly by panelists
indicating beginning of spoilage and signi®cantly
(P40.001) correlated with the `odour' of the mince (Table
2). However, TVBN levels are dependent on the species of
®sh and the storage temperature of the product (Park,
Chai, Ahn & Yang, 1981).
The sensory attributes, viz., appearance, odour and
texture of raw silver carp mince decreased signi®cantly
(P40.05) during the storage (Fig. 2). While the appear-
ance and odour of the product was acceptable through-
out the storage period, the product was rated poor based
on the tough texture attained during storage. Toughness
attained during frozen storage of the mince is mainly
due to the decreased solubility of protein as a result of
aggregation (Vidya Sagar Reddy & Srikar, 1991).
According to Rodger, Weddle and Craig (1980), sensory
quality ``texture of meat'' is one of the important attri-
bute on which protein denaturation has profound e€ect.
Textural changes among ®sh and ®shery products are
associated with toughening events in myotomal tissue
(Shenouda, 1980) and are related to the denaturation of
myo®brillar proteins and low density of Z lines, which
occur during post mortem glycolysis (Dunajski, 1979).
Further, as FFA and PV formed during storage cause
textural alterations by complexing with proteins (Mai &
Kinsella, 1980), the mean texture scores were used to
calculate the shelf-life. On correlating the mean sensory
scores for texture of the mince with storage period (Fig. 3),
the product was in acceptable condition for 180 days.
Signi®cant decrease in texture scores have been
observed by Rodger et al. (1980), Vidya Sagar Reddy
and Srikar (1991) Verma, Srikar, Sudhakara and Sarma
(1995) and Vidya Sagar Reddy, Srikar, Ravikiran, Jiten
Sharma and Khuntia (1997).
51
Fig. 3. Sensory evaluation of raw silver carp mince stored at ÿ18 C
based on `texture' scores. Plot of linear regression between texture and
storage time.
The jelly strength and folding test grades decreased
signi®cantly (P40.05) during the frozen storage (Fig. 4).
In contrast, the expressible water percentage increased
signi®cantly (P40.05) throughout the storage period.
Prabhu, Shamasunder, Krishnamurthy and Chan-
drasekhar (1986) observed signi®cant decrease in the
kamaboko forming ability of the ®sh sausage prepared
from lesser sardine mince. Based on the kamaboko
forming ability of the frozen stored mince, the product
was acceptable for 90 days. The corresponding jelly
strength, expressible water percentage and folding test
grades were 240.9 g cm, 15.32% and `B', respectively.
Although, minced meat has potential application in the
preparation of value added products like ®sh sticks, ®sh
cakes, ®sh balls, ®sh ®ngers, ®sh sausage, etc., products
of prime quality are obtained when the mince retains its
native protein structure, without undergoing signi®cant
denaturation and aggregation. Although oxidative and
hydrolysed products do have a bearing on the taste and
odour of the paste products, these can be masked dur-
ing the product preparation. On the other hand, in the
preparation of paste products especially emulsion type
products where protein functionality is of great sig-
ni®cance, texture plays a major role and the products
should not become tough or rubbery.
The results of the present investigation indicate that
although frozen silver carp mince (raw) was in accep-
table condition up to 180 days, emulsion type of paste
products could be prepared from the mince stored up to
90 days only when the product is stored at ÿ18 C.
Determination of the contents of FFA, PV, SSP, TVBN
and testing the kamaboko forming ability of the mince
are useful in assessing the quality of frozen stored silver
carp mince. The present investigation indicates that
production and freezing of silver carp mince could o€er
52 D. Siddaiah et al. / Food Research International 34 (2001) 47±53
Fig. 4. Changes in kamaboko forming ability (jelly strength, expressible
water and folding test grades) of silver carp mince stored at ÿ18 C.
a potential means of processing fresh water ®sh. Further
work is needed on the improvement of stability of silver
carp mince during storage.
Acknowledgements
The authors express their gratitude to Professor H.
Seshappa, and Associate Professors Sri H. Bhandary
and Sri N.S. Sudhakara, of College of Fisheries for their
keen interest in the investigation.
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