Development of a bread-spread using Catla catla and mature flower buds of Rhizophora apiculata

Abstract

Indian carps (Catla catla) are considered as an excellent source of protein, vitamins and minerals while they are low in saturated fat. However, carps have limited consumer acceptability due to the presence of intramuscular bones. Further, mangrove plants such as Rhizophora spp. are considered as valuable therapeutic agents in both modern and traditional medicines. The present study was focused on developing a value added product from C. catla by incorporating mature flower buds of R. apiculata (Mahakadol), which is a nutritional and medicinal supplement. Bread-spread was prepared by mixing boiled and minced fish with other ingredients and pasteurizing at 85°C for 15 min. The suitable levels of ingredients were determined using 30 untrained panelists (p<0.05). The final levels included 89% (w/w) of C. catla, 6% (w/w) of mature flower buds of R. apiculata, 1% (w/w) chili, 1% (w/w) salt, 1.5% (w/w) white pepper and 1.5% (w/w) lime. Proximate analysis of the final product showed that moisture is at 72.50±0.03%, protein 20.82±1.49%, fat 2.81±0.02%, fiber 2.10±0.11% and ash 1.94±0.01% in the final product. The shelf life of the bread-spread did not change significantly within the storage period of 30 days under refrigerated condition (p>0.05), the total microbial plate counts were within the acceptable level for 28 days, and the coliform and Salmonella were absent. Therefore, the developed bread-spread can be considered as a healthy food having high nutrient and medicinal benefits and with a shelf life up to 28 days.