Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar

Abstract

Purpose

This study aims to develop fiber-enriched cutlets from minced meat of rohu and study the effects of fiber inclusion on composition, cooking properties and acceptability of cutlets.

Design/methodology/approach

Cutlet mix prepared using rohu mince was divided into four lots, out of which three lots were enriched with fibers from ragi (RFC), jowar (JFC) and oat (OFC) at 10 per cent over and above its quantity. Prepared cutlets were analyzed for nutritional composition, texture, cooking properties and sensorial quality.

Findings

Moisture, protein, fat, fiber and ash contents (per cent) of the fiber-enriched cutlets ranged between 40.4-42.0, 24.5-25.5, 13.2-14.7, 1.8-2.0 and 2.4-2.5 per cent, respectively. The addition of fibers increased the cooking yield of cutlets from 84.6 to 87.5 per cent. RFC lot cutlets had the lowest whiteness values and the highest hardness and shear force values. Cutlets from all the lots had an overall acceptability scores more than 7.0, indicating the sensorial acceptability. Although the differences were insignificant, cutlets from the RFC lot were less acceptable, which might be because of the dark color and tough texture. Hence, jowar and oat flour at 10 per cent can be used to enrich rohu cutlets without affecting their sensorial acceptability.

Research limitations/implications

Sources of fiber will be the major limitation in the work, as the fiber inclusion may negatively affect the quality and acceptability of cutlets. Time of cooking will also influence the final product characteristics, which need to be standardized.

Practical implications

Fish is a rich source of protein but lacks fiber, which is essential for body metabolism. Grains are rich source of fibers but lack some essential nutrients required by the body. In India, many people are dependent on fish for protein due to its high nutritious value. So enriching fish meat with fiber sources will address the health-related problems associated with low-fiber diets. The methodology developed in this work can be used to fulfill the demand for balanced and nutritious diet. Because of increasing health awareness, fish products with added fiber will also increase its market potential.

Social implications

The methodology developed can be used by small-scale entrepreneurs to earn more income by developing functional fish products with low-cost ingredients. The developed products will not only address the issues related to the consumption of low-fiber diets but also create a market for fish products because of their health-benefiting effects.

Originality/value

The work is completely original in nature. The results reported are unique and the outcome of the research has social applicability.

Citation

Lubana, G.K., Randhawa, B.K., Surasani, V.K.R. and Singh, A. (2016), "Quality changes in fresh rohu (Labeo rohita) cutlets added with fibers from ragi, oat and jowar", Nutrition & Food Science, Vol. 46 No. 4, pp. 571-582. https://doi.org/10.1108/NFS-02-2016-0023