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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(10): 2314-2324
DOI: https://doi.org/10.20546/ijcmas.2018.710.268


Utilization of Pangasius Mince in the Development of Ready to Eat Snacks and Its Storage Study
Hina Alim2, Shardul Gangan3, Quraishi Firdaus Mukhtar2 and A.K. Balange1*
1Post-Harvest Technology Department, ICAR-Central Institute of Fisheries Education, Mumbai-61, India
2Department of Life Sciences, University of Mumbai, Vidyanagari Campus, Santacruz (E), Mumbai- 98, India
3Taraporevala Marine Biological Research Station, 3rd Floor, New Administrative Building, Govt. Colony, Bandra (East), Mumbai, India
*Corresponding author
Abstract:

The demand for ready to eat and ready to cook products are gradually increasing because of their convenience. Considering the demand for ready to eat fish products especially in developing countries like India, there is an instant need to diversify our fish based products. Pangasius is a candidate species for inland aquaculture but the yellow discoloration problem in its fillet has restricted its production recently. Therefore, an attempt has been made in the present investigation to utilize Pangasius mince for making a ready to eat snacks product i.e. fish Sev and its storage study at room temperature. The results suggested that the fish mince quantity can be kept around 50% of the total composition. This not only helped in maintaining the textural properties of sev but also improved the nutritional quality and overall acceptability. The storage stability of fish Sev at room temperature was assessed based on the changes in proximate composition, quality indices and sensory analysis of the fish Sev during 90 days of storage at room temperature. From the results, it was observed that freshly prepared fish Sev had moisture, protein, fat, ash and carbohydrate as 1.89%, 13.89 %, 24.58%, 3.40% and 56.24% respectively at day 0. It was observed that the protein content of the product decreased slightly from 13.89% to 13.37% during 90 days of storage. However, moisture content was increased and fat content was decreased gradually at the end of 90 days storage. Lipid oxidation products like peroxide and TBARS values increased gradually but found within acceptable limit at the end of 90 days and pH value reduced significantly. The product prepared was found acceptable up to 90 days of storage at room temperature based on the sensory evaluation by the trained panelists.


Keywords: Pangasius, Mince, Value added product, Sev, Shelf life study, Room temperature
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How to cite this article:

Hina Alim, Shardul Gangan, Quraishi Firdaus Mukhtar and Balange, A.K. 2018. Utilization of Pangasius Mince in the Development of Ready to Eat Snacks and Its Storage StudyInt.J.Curr.Microbiol.App.Sci. 7(10): 2314-2324. doi: https://doi.org/10.20546/ijcmas.2018.710.268