J. Life Sci. Biomed. 6(4): 90-93, July 25, 2016

JLSB

Journal of

ISSN 2251-9939

Life Science and Biomedicine

Characteristic of Shredded Made from Boiled Fish (Euthynnus Affinis) with

Substitution of Okara

Dwi Yuli Pujiastuti^, Hardoko and Yunita Eka Puspitasari

Faculty of Fisheries and Marine Science, University of Brawijaya, Malang 65145, Indonesia

^Corresponding author’s e-mail: dwiyuli.pujiastuti@yahoo.com

ABSTRACT: Boiled fish is one of traditional fish process that people like due to the low price and high nutrient

content. However, it has short shelf-life, salty taste and less appearance. Diversification product such as

shredded is required to improve the quality of boiled fish. The purpose of this study was to improve the

characteristics of shredded made from boiled fish with substitution of okara. Boiled fish was soaked at

different water condition (cold and hot) and soaking time (10, 20, 30 and 40 minutes). The data indicated that

hot water with soaking time 30 minutes showed higher decreasing salt contents compared with others. The

resulting boiled fish was made with substitution of okara (0, 10, 20, 30, 40 and 50%). The results indicated

that substitution 20% (w/w) okara showed better characteristic that others with water, protein, fat, ash

content, TBA, soluble dietary fiber, insoluble dietary fiber values was 7.60%, 32.08%, 28.72%, 3.23%, 0.27

mg/kg, 1.39% and 7.67%, respectively. Moreover, sensory evaluation was proposed to measure the product’s

response by panelist and showed significant different in odor and texture characteristic.

Author Keywords: Boiled fish, Dietary fiber, Okara, Shredded

INTRODUCTION

Fish production was abundant in Indonesia and it will be useless if just sold in raw fish or traditional

process like boiled fish. Boiled fish is one of the traditional processed fish found in Indonesia. Little tuna

(Euthynus affinis) commonly used as boiled fish due to rich in protein and high amount of unsaturated fatty acid

[1]. Boiled fish has great demand for Indonesian due to high nutrient content and more economical compared to

red meat. However, it has some problem such as high salt content, harmful substances such as microbial and

chemical contaminants and short shelf-life [2].

High salt consumption is a major factor in the increase in blood pressure, risk of stroke, kidney, obesity and

stomach cancer [3]. Reduction salt content in boiled fish can be conducted by soaked in water. Less of information

and processing technology cause low product diversification of fish. To improve the quality of boiled fish, one of

the way was shredded. Shredded is chopped and dried by the addition of seasoning. Types of processed shredded

fish is one of the diversified businesses processing of fishery products. Compared to other traditional forms of

processing, shredded fish has relatively long shelf-life, which is still acceptable in storage for 50 days at room

temperature. However, shredded has low fiber, so it needs to add some fiber to improve its quality. The addition

of fiber also can reduce salt content and improve the texture properties. One of fiber which add to shredded was

okara. Okara or known as tofu by product is classified in the industrial waste of agricultural products, can also be

used directly as food product, easily damaged, and ends up as animal feed [4]. However, it has insoluble fiber

50.77%, 4.71% soluble fiber, protein 28.52%, 9.84% fat, 3.61% ash and 2.56% carbohydrates [5].

Due to okara showed higher protein and fiber, it is potential to add in foods and increase their

characteristics. Boiled fish is low shelf-life and consumption, so combination between okara and boiled fish to be

a shredded is required to improve the characteristic of shredded.

MATERIALS AND METHODS

The boiled fish with the length approximately 30 cm and weight 300 gram and okara was obtained from

traditional market in Malang, East Java, Indonesia. Boiled fish was soaked in cold and hot water for 10, 20, 30 and

40 minutes, respectively. Subsequently, the resulting boiled fish (soaked in hot water for 30 minutes) was cooked

with substitution of okara (w/w) 0%, 10%, 20%, 30%, 40% and 50%. Prior to cook, okara was steamed for 30

minutes and kept at room temperature. The shredded were mixed with 5% onions, 8% garlic, 2% coriander, 15%

To cite this paper: Yuli Pujiastuti D, Hardoko and Eka Puspitasari Y. 2016. Characteristic of Shredded Made from Boiled Fish (Euthynnus Affinis) with Substitution

of Okara. J. Life Sci. Biomed., 6 (4): 90-93.

Journal homepage: www.jlsb.science-line.com

brown sugar, 1% tamarind, 1% galangal, 50% coconut milk, lemongrass leave and stir-fried at 180 C for 5

minutes. The formulation of shredded substituted by okara was resumed in Table 1. The water, protein, fat, ash

contents, thiobarbituric acid (TBA), soluble dietary fiber, insoluble dietary fiber was determined according to [6]

with slight modification. The sensory evaluation was conducted by panelists consist of 15 male and 15 female

with ages between 20 to 50 years. They were selected from Fisheries and Marine Science Faculty and all had

experience in sensory evaluation, not allergic to fish, consumption of boiled fish at least once per week and

willingness to evaluate meat from boiled fish. Panelists were instructed to evaluate the color, salty taste of the

products, odor, texture and hedonic test was performed. The experiments were conducted in triplicate and data

were expressed as the mean ± standard deviation. The data was analyzed using SPSS 16.0 software (SPSS, Inc.,

Chicago, IL). Differences between means were analyzed by analysis of variance (ANOVA) test with least significant

different test at the resulting p-value lower than 0.05 (P<0.05).

RESULTS AND DISCUSSION

We measured the salt contents of boiled fish and the data exhibited that soaked time for 30 minutes in hot

water decreased the salt approximately 21.67 ± 1.95% were given in Table 2 the differences of using water

condition had effect for decreasing salt content. Decreasing of salt content in boiled fish due to hot water was

capable to widen the meat’s pores so the water entered and pulled the salt out from the meat faster. Although,

soaked time 30 and 40 minutes did not showed significant different, soaked time 30 minutes selected due to time

effectiveness. In addition, substitution of okara tends to decrease water and protein content but increase the fat

content based on Table 3 the decreasing of water contents in shredded influenced by okara.

Okara had large pores and when it fried in hot oil, the water is easily removed and resulting low water

content. On the other hand, during frying water loss as well as penetration of oil into food takes place [7]. Okara

had low protein content, so when it substituted in shredded would decrease the protein content. Moreover, heat

processing leads to reduction in protein value and total amino acid as described by [8]. Okara tends to increase

the fat content due to the components of okara was capable to hold oil when pressed by spinner. Okara had high

carbohydrate which indicated this component could absorb and hold oil in shredded. Moreover, the fat content

influenced by water content due to water was removed and remained space which filled by the oil resulted

increasing fat content. Ash content and TBA showed that there was no significant difference between the

treatments. No significant different of TBA in treatments indicated that there was not oxidative damage in

shredded. However, TBA could increase when storage days was longer and inappropriate storage condition

would accelerate the lipid oxidation [9]. Hedonic test was conducted to measure the response of the product by

panelist.

Table 1. Formulation of shredded substituted by okara

Treatments of substitution okara (w/w)

Formulation

100

Boiled fish

Okara

Onions

Garlic

Coriander

Galangal

Tamarind

Brown sugar

Coconut milk

Lemongrass leave

Table 2. Decreasing salt contents after treatment water condition and soaked time

Treatments

Soaked Time (minutes)

Water condition

Decreasing Salt Contents (%)

1.74 ± 0.97^a

10.25 ± 2.99^b

13.12 ± 0.76^bc

19.36 ± 3.23^cd

9.61 ± 2.29^b

Cold

18.42 ± 4.81^c

21.67 ± 1.95^d

25.84 ± 2.80^d

Hot

To cite this paper: Yuli Pujiastuti D, Hardoko and Eka Puspitasari Y. 2016. Characteristic of Shredded Made from Boiled Fish (Euthynnus Affinis) with Substitution

of Okara. J. Life Sci. Biomed., 6 (4): 90-93.

Journal homepage: www.jlsb.science-line.com

Table 3. Chemical characteristics of shredded substituted by okara

Substitution of

okara (%)

Water (%)

Protein (%)

Fat (%)

Ash (%)

TBA (mg/kg)

10.63 ± 3.27^ab

12.81 ± 2.58^b

7.60 ± 1.48^ab

7.22 ± 2.06^ab

8.31 ± 3.88^ab

4.66 ± 1.45^a

36.91 ± 0.39^c

34.70 ± 1.05^bc

32.08 ± 1.72^b

28.72 ± 0.55^a

25.81 ± 1.73^a

26.87 ± 1.86^a

24.68 ± 1.26^a

26.49 ± 3.36^ab

28.72 ± 1.63^abc

31.55 ± 3.17^bcd

33.52 ± 1.52^cd

34.01 ± 1.98^d

3.85 ± 0.75^a

3.68 ± 0.50^a

3.23 ± 0.59^a

3.36 ± 1.03^a

3.01 ± 0.85^a

2.66 ± 0.69^a

0.38 ± 0.27^a

0.24 ± 0.18^a

0.27 ± 0.24^a

0.21 ± 0.15^a

0.51 ± 0.43^a

0.35 ± 0.31^a

Table 4. Sensory evaluations of shredded substituted by okara

Sensory evaluations

Treatments of substitution okara (%)

Color

Salty tastes

Odor

Texture

4.40 ± 0.48^ab

4.05 ± 0.99^ab

4.85 ± 0.87^ab

3.37 ± 0.51^a

3.15 ± 0.77^a

3.24 ± 1.00^a

2.87 ± 0.12^a

2.97 ± 0.16^a

2.77 ± 0.04^a

2.94 ± 0.28^a

2.55 ± 0.48^a

2.30 ± 0.47^a

3.58 ± 0.29^ab

3.50 ± 0.20^ab

3.90 ± 0.14^b

3.45 ± 0.14^ab

3.27 ± 3.45^a

3.25 ± 0.30^a

4.07 ± 0.16^bc

3.88 ± 0.16^bc

4.13 ± 0.17^c

3.57 ± 0.41^b

3.02 ± 0.13^a

2.88 ± 0.26^a

Shredded boiled fish with substitution of okara was served to panelist by random 6 alphabets (A to F) in one session in a taste panel including color, salty tastes,

odor and texture using 7 point scale (1 is very dislike to 7 is very like). All of the sensory evaluation using p-value lower than 0.05 (*p<0.05)

Table 5. Nutrition composition of shredded with the best substitution of okara

Characteristics

Result

Water

Protein

Fat

Ash

Carbohydrate

Salt

7.60 ± 1.48

32.08 ± 1.72

28.72 ± 1.63

3.23 ± 0.59

26.90 ± 3.97

0.92

Total dietary fiber

- Water soluble

- water insoluble

9.06

1.39

7.67

According to Table 4 the result indicated that substitution of okara did not show significant different in

color and salty tastes characteristic. However it showed significant different in odor and texture. Shredded fish

with substitution okara is a relatively new product might be responsible for the insignificant difference in its

acceptability. Basic tastes (sweet, sour, bitter, salt and umami) are one of the sensory evaluations of food, together

with texture, pungency, aroma, appearance [10]. According to chemical characteristics and sensory evaluations,

substitution 20% of okara or rasio boiled fish to okara was 80 to 20 was capable to increase the characteristic of

shredded and nutrient composition can be seen in Table 5.

CONCLUSION

The soaked time 30 minutes in hot water can decrease the salt contents of boiled fish. Substitution of okara

caused low water and protein content thus increase the fat content. The substitution of 20% okara improved the

characteristic of shredded. Shredded can be considered as alternative way to increase the shelf-life of boiled fish.

Nevertheless, variation of substitution and fish is necessary to improve the characteristic of shredded.

Competing interests

The authors declare that they have no competing interests.

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of Okara. J. Life Sci. Biomed., 6 (4): 90-93.

Journal homepage: www.jlsb.science-line.com

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To cite this paper: Yuli Pujiastuti D, Hardoko and Eka Puspitasari Y. 2016. Characteristic of Shredded Made from Boiled Fish (Euthynnus Affinis) with Substitution

of Okara. J. Life Sci. Biomed., 6 (4): 90-93.

Journal homepage: www.jlsb.science-line.com