Production of Jaadi using Tilapia (Oreochromis niloticus) and determination of its physcio-chemical and sensory properties

Abstract

Consumption of Tilapia is restricted due to its muddy flavour and colour. This study was aimed to develop jaadi, a fermented fish product, using Tilapia (Oreochromis niloticus) and to determine suitable salt and goraka (Garcinia gambodiea) combination for its preparation. The experiment was arranged in a Randomized Complete Block Design with four replicates. First experiment was aimed at determining the suitable salt content for jaadi. There were four treatments having salt contents of 200 g, 300 g, 400 g and 500 g per 1 kg of deskined fish without head while keeping goraka (G. gambodiea) content at 100 g. The most suitable salt content was determined according to sensory evaluation results, which in turn was used for second experiment, for the determination of suitable goraka (G. gambodiea) content, the goraka (G. gambodiea) content was changed as 100 g, 150 g, 200 g and 250 g per 1 kg of fish keeping the salt content constant. Results for the first experiment indicated that the highest preference for sensory attributes was from combination of 500 g of salt with constant goraka (G. gambodiea) per 1 kg of fish. Results of second experiment indicated that there was a higher preference for the combination of 100 g of garcenia (G. gambodiea) with 500 g salt per 1 kg of fish compared to other treatments. The study clearly revealed that 500 g of goraka (G. gambodiea) and 100 g of salt with 1 kg of deskined Tilapia (O. niloticus) fish without head can effectively used to produce jaadi.