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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 4
First page : (625) Last page : (642)
Article doi: : http://dx.doi.org/10.18782/2320-6815

Development of Predusting Mix for Coating of Battered and Breaded Squid Rings from (Loligo duvauceli)

P. G. Bandre¹, J. M. Koli²*, S. T. Shrangdher², P. E. Shingare³, S. B. Swami¹, A. E. Sonavane⁴ and O. M. Bhingarde¹

¹Post Graduate Institute and  Post Harvest Management,  Killa, Roha. Dist. Raigad
²College of Fisheries, Shirgaon, Ratnagiri
³Taraporewala, Marine Biological Research Station, Mumbai
⁴College of Fishery Science, Jabalpur (NDVSU, Jabalpur) Madhya Pradesh
*Corresponding Author E-mail: jmkoli@gmail.com
Received: 21.07.2018  |  Revised: 18.08.2018   |  Accepted: 26.08.2018  

 

 ABSTRACT

In present research work, development of pre-dusting mix for coating of battered and breaded squid ring was prepared from marine water Squid (Loligo duvauceli). The development of pre-dusting mix for coating of battered and breaded squid ring for production of value added products has attracted substantial attention. This serves as a good practice of post-harvest management of ready to eat product. Coated product was prepared using three different pre-dusting mix batter formulation viz., Hydroxypropyl Methyl Cellulose (HPMC), Methyl Cellulose (MC), Gaur Gum (G). In the present study, development of pre-dusting mix for coating of battered and breaded squid ring was used in four different percentages by batter mix (3%, 6% 9% and 12%) from HPMC, MC and G. Proximate composition of fresh Squid was observed to be moisture 80.27%, crude protein 16.06%, crude fat 1.26% and ash 1.50% respectively. Biochemical composition of fresh Squid was observed to be Peroxide Value (PV) 1.80 meqO2/kg of fat, Free Fatty Acid (FFA) 1.17% of oleic acid, Total Volatile Base Nitrogen (TVB-N) 15.20 mg/100g of meat respectively. Microbiological composition of fresh Squid was observed to be Total Plate Count (TPC) 1.20×102cfu/g, Staphylococcus aureus, Salmonella and Escherichia coli it was completely absent in Squid. The yield of percentage of fresh Squid was observed to be whole dressed squid at 41% respectively.  The proximate composition of squid ring from moisture content of  HPMC, MC, G at different percentage (3%, 6%, 9% and 12%) was found to be 66.33, 62.72, 64.55 and 67.28; 67.12, 70.43, 64.56 and 62.17; 72.07, 69.96, 73.49 and 72.45% respectively. Protein content was found to be 16.22, 16.92, 17.61 and 19.85; 13.01, 23.32, 18.71 and 18.90; 12.96, 14.99, 16.18 and 14.84% respectively. Fat content was found to be 10.14, 13.15, 12.60 and 9.06; 14.69, 10.51, 11.21 and 14.10; 10.05, 12.57, 10.06 and 9.93% respectively. Ash content was found to be 6.16, 7.20, 5.20 and 4.80; 1.80, 3.41, 1.98 and 4.81; 3.18, 2.47, 2.25 and 2.77% respectively. The yield of percentage was observed for HPMC, MC and G in different percentage (3%, 6%, 9% and 12%) from 67.0, 67.6, 66.6 and 70.3%; 67.6, 68.6, 67.3 and 66.3%; 67.0, 66.6, 70.0 and 66.0% respectively. Organoleptic evaluation score for development of pre-dusting mix for coating of battered and breaded squid ring i.e. based on organoleptic characteristics like colour, odour, taste, texture and appearance was found to be overall acceptability 12% HPMC, 6% MC, 9% G was rated between 8.0-8.6, 6.0-7.3, 7.0-7.6 respectively. Similarly the PV, FFA, TVB-N, Colour, Texture and TPC changed significantly (p<0.05) between fresh squid and frying process. The development of pre-dusting mix for coating of battered and breaded squid ring from HPMC 12%, MC 6% and G 9% were in general greater than those parameters. The application of edible coatings into pre-dusting mix can be easily introduced into the production process and was beneficial to both food industry and consumers.

Key words: Squid, Predusting-mix, Squid rings, Batter and breaded

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Bandre, P.G.,  Koli, J.M.,  Shrangdher, S.T.,  Shingare, P.E.,  Swami, S. B.,  Sonavane, A. E.,  and Bhingarde, O.M., Development of predusting mix for coating of battered and breaded squid rings from (Loligo duvauceli), Int. J. Pure App. Biosci.6(4): 625-642 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6815