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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.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2106-2120
DOI: https://doi.org/10.20546/ijcmas.2018.704.241


Status of Valuable Components from Pangasius: A Review
N.B. Rathod1*, A.U. Pagarkar2, K.H. Pujari1, P.E. Shingare3, S.B. Satam2, G.G. Phadke4 and B.V. Gaikwad2
1Post Graduate Institute of Post-Harvest Management, Roha, Dist. Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, India
2Marine Biological Research Station, Zadgaon, Rtanagiri-415612 (Maharashtra), India
3Taraporewala Marine Biological Research Station, Bandra, Mumbai- (Maharashtra) India
4ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO Admin Building 1, Sector 1, Vashi, Navi Mumbai, 400 703, Maharashtra, India
*Corresponding author
Abstract:

Pangasius catfish is one of the world’s fastest growing fresh water species in aquaculture. Different research findings have revealed development of various value added products from pangasius having global acceptance and commercial potential. The industry has expanded in terms of production and trade. Basa is being the preferred imported variety of Pangasius. It is now traded to well over 100 countries worldwide due to its mild flavor, whiter meat color and flaky cooked texture. The fish farmers practicing aquaculture have reported reduced profit margin. Also there is a great scope to increase the fish consumption by developing different varieties of innovative value added ready-to-eat, ready-to-cook, ready-to-sever ‘convenience’ fish products, demand for which has increased due to social and cultural changes in recent years. The waste material from Pangasius fish especially skin and bones on proper processing is considered as cheap source of valuable material having several food applications. This paper highlights the different types of value added food products prepared from Pangasius fish.


Keywords: Pangasius, Value addition and Waste utilization
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How to cite this article:

Rathod, N.B., A.U. Pagarkar, K.H. Pujari, P.E. Shingare, S.B. Satam, G.G. Phadke and Gaikwad, B.V. 2018. Status of Valuable Components from Pangasius: A Review.Int.J.Curr.Microbiol.App.Sci. 7(4): 2106-2120. doi: https://doi.org/10.20546/ijcmas.2018.704.241