Development of liquid concentrated stock from blood cockle (Anadara granosa)

Abstract

The focus of this study was to develop the best formulation of concentrated stock from blood cockle (Anadara Granosa) formulation that will be accept by panels. This study also involved the determine of physicochemical and proximate characteristics of the end product. Anadara granosa species were used due to cheap source of protein compared to other aquatic food and it is abundantly available in Malaysia. Results for analysis were evaluated in value of mean and standard deviation with significant different of p<0.05. Five formulation were produced differentiate by the amount of cockle stock extract used, which are formulation A (10%), formulation B (30%), formulation C (50%), formulation D (70%) and formulation E (90%). Fresh blood cockle was purchased at local market. Shucking method was used by using steaming process. Physicochemical analyses were conducted for pH, viscosity, colour and water activity. Proximate analysis were conducted include crude protein, crude fat, ash and moisture where significant different (p<0.05) were reported in all the attributes. Attributes in sensory evaluation were smell, gravy colour, salty taste, foreign taste, taste and overall acceptance. In Physicochemical analysis, formulation B recorded highest pH (5.42a), Formulation E have highest viscosity (58.4a) and formulation A has highest water activity (0.989a). While in proximate analysis, formulation E with the highest amount of cockle stock extract (90%) was recorded high in crude protein (30.09%), crude fat (0.63%) and ash (1.73%), but it has the lowest content of moisture (88.38%). In sensory evaluation, only attributes colour, foreign taste and overall acceptance has significant different (p<0.05) recorded. Among five formulations, majority of 40 panels has accepted formulation A with the lowest amount of cockle stock extract ( 10%) as their preference better than others with mean score 4.93. Thus, it can be concluded that the cockle concentrated not only well accepted, but minimized in raw ingredient used. The product is economically safe and high in protein.