Product development of fish chips from Roundbelly sardine (Sardinella gibbosa)

Abstract

Fish chips are a product made from fish that have removed bone, skin and fat, and then mixed with seasoning and drying by sunlight or using a hot air oven to grill, fry or bake. The purposes of the research were to study the ratio of sardine to mackerel, drying conditions, nutrition, product acceptance from consumers and the shelf life of fish chips. The result of indicated that fish chips with the ratio of sardine to mackerel equal to 80:20 received the highest overall sensory evaluation score of 7.43 ± 1.01 (p <0.05) with the expansion ratio, free water content (a_w) moisture content, brightness (L *), redness   (a *) and yellowness (b *) equals 1.42 ± 0.04 0.42 ± 0.09 1.36 ± 0.12 45.01 ± 3.12 11.70 ± 1.12 and 21.23 ± 1.71 respectively. The study pre-drying was found that temperature and time optimization, which is 60 degrees celsius for 40 minutes, moisture content was 20.23 percent. The studied drying method by microwave at 800 watts and frying at 190 degrees celsius at different times, it was found that the fish chips accepted by consumers. The drying by microwave at 800 watts for 10 seconds has expansion ratio, a_w and moisture equal to 1.51 ± 0.14 0.44 ± 0.01 3.41 ± 0.51, respectively. The nutritional components are energy, fat, cholesterol, carbohydrates, and sodium, that is 130 kilocalories, 1 %, 10%, 5%, and 26% respectively. For shelf life of fish chips was found that more than 60 days have pH Aw TVB-N TBAR and yeast and mold count, that is 6.86 ± 0.05 0.44 ± 0.07 16.16 ± 0.03 (mg N.100g^-1) 1.21 ± 0.21  (mg MDA.Kg^-1) and <10² (CFU/g) respectively.