Standardization and development of value added product from Sardinella longiceps Valencienes, 1847 using the leaves of tropical plants

Abstract- The present study was aimed for standardization and development of value added product from Sardinella longiceps Valenciennes, 1847 using the leaves of tropical plants (Tamarindus indica, Garcinia gummigutta and Averrhoa bilimbi) and also to investigate the combined effects of vacuum packaging and the leaves along with other ingredients on the quality changes of Indian oil sardine (Sardinella longiceps) during storage at 3˚C for 20 days. Among these leaves Tamarindus indica were found to have strong antioxidant activity as determined by DPPH assay. The vitamin C content analysed was also high in Tamarindus indica leaves. A ready to cook product was developed ‘Meen puliyila’ by marinating fish with paste of each leaves, coconut, bird’s eye chilly and salt using standardised recipe. The proximate constituents of Indian oil sardine compared with that of sardine marinated with different leaves exhibited no much significant difference between these products. All the quality parameters of developed product along with control (raw sardine) stored under vacuum at 3˚C for 20 days were analysed during different storage periods. Fish treated with Tamarindus indica leaves showed significantly lower value for pH, PV, FFA, TVBN, TMA and TVC till the last day of storage when compared to control (vacuum packed oil sardine), fish with Garcinia gummigutta(G) leaves and Averrhoa bilimbi (A) leaves (p<0.05). Synergistic use of leaves and vacuum packaging has markedly controlled microbial proliferation and rancidity in the samples (T, G and A) compared to control. Sensory quality of the products studied showed acceptability of the all marinated products till the end of storage period except in the case of Averrhoa bilimbi leaves treated sample on the last day of storage which obtained a low sensory score of 4.22 (p<0.05). Based on sensory evaluation, a shelf life of 16 days can be assured for Indian oil sardine stored under vacuum at 3˚c whereas more than 20 days for fish in combination with vacuum and leaves. Amog the the three products Tamarindus indica leaves treated fish possess more shelf life when compared to other two leaves. The study conclusively indicates that, development of value added fish products from Indian oil sardine could play an important role in improving the utilization of these fish in a more beneficial manner. These results support the possibility that these leaves can contribute to protective effects on human health in preventing free radical related diseases and to the current growing pharmaceutical and food industries.