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Value addition is need of Seafood Industries
Abstract
India has a long coastline of about 8118 Km and an
exclusive economic zone of approximately 2.02
million square kilometres. Fishing industries thus
occupy an important position since they fetch
considerable economic returns to the nation and
provide employment opportunities. The annual
total fish production during 2009-2010 was 8.00
million tonnes, with 3.07 million tonnes from the
marine sector and 3.93 million tonnes from inland
fisheries The export of marine products from India
during 2010-20 II was recorded as 8,02,861 tonnes,
valuedRs. 12,755 crores (Ayyappan, 20 II).
... Croaker, locally known as "Dhoma" are sold at low prices, though they are rich in proteins (Bal andRao, 1984 andPagarkar et al, 2006). Efforts are being made to utilize the uneconomic varieties of fishes through appropriate technological processes and converting them into different kinds of value added products (Pagarkar et al, 2011). Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate, economical, user and eco-friendly technology for processing such underutilized fish into value-added meat products that are palatable and economically viable (Pagarkar et al, 2011). ...
... Efforts are being made to utilize the uneconomic varieties of fishes through appropriate technological processes and converting them into different kinds of value added products (Pagarkar et al, 2011). Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate, economical, user and eco-friendly technology for processing such underutilized fish into value-added meat products that are palatable and economically viable (Pagarkar et al, 2011). Present marketing trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and prepare (Pagarkar et al, 2011). ...
... Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate, economical, user and eco-friendly technology for processing such underutilized fish into value-added meat products that are palatable and economically viable (Pagarkar et al, 2011). Present marketing trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and prepare (Pagarkar et al, 2011). Spreadable products are a kind of convenience product meant to be spread on or sandwiched in a base like bread e.g. ...
Fish and fish products are valuable sources of animal protein and is now considered a healthy food. But, its spoil very fast as compared to other animal meat. Croaker, locally known as "Dhoma" are sold at low prices, though they are rich in proteins. The croaker fish landings of India was 1,35,750 tons in 2018. Efforts are being made to utilize the uneconomic varieties of fishes through appropriate technological processes and converting them into different kinds of value added products. Efficient utilization of low cost fish in foods may revolutionize the fish industry by standardizing appropriate and economic technology for processing such underutilized fish into value-added meat products that are palatable and economically viable. Present marketing trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and prepare. Spreadable product is a kind of convenience, ready to eat form of product which is spread on or sandwiched in a base like bread e.g. butter, jam, mayonnaise, cheese spread, and they form a large constituent of the present market. In the present study spreadable products fish spread was developed from low valued Dhoma fish and its organoleptic characteristics were assessed.
... Croaker, locally known as "Dhoma" in Maharashtra is generally sold at very low prices, though they are rich in proteins (Bal & Rao, 1984). Efforts are continuously being made to utilize the uneconomic varieties of fishes through appropriate technological processes by converting them into different kinds of value-added products (Pagarkar et al., 2011). With today's busy lifestyle, present market trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and ready-to-eat (Pagarkar et al., 2011). ...
... Efforts are continuously being made to utilize the uneconomic varieties of fishes through appropriate technological processes by converting them into different kinds of value-added products (Pagarkar et al., 2011). With today's busy lifestyle, present market trends reflect a rapidly growing demand for processed foods that are more convenient to handle, store and ready-to-eat (Pagarkar et al., 2011). Spreadable products are a kind of convenience products meant to be spread on or sandwiched on a base like bread. ...
Food spreads have became a vital part of breakfast
menu these days, which has led to their steady
growth in the food market. The continuous use of
artificial additives gradually results in long-term
adverse health effects on consumers. Of late the
demand for foods products without any artificial
additives or preservatives has increased. Therefore,
in the present study, a ready-to-eat fish meat spread
was developed from a low-cost Croaker fish along
with other natural ingredients and its quality
changes during refrigerated storage were studied.
The sensory analysis showed that the fish spread
made from Croaker fish meat retained its quality
upto 21 days when refrigerated, making it a liable
alternative to currently available meat spreads.
... During recent years, fish processing, product development and value addition have received wider attention because of increased urbanization, more and more women having jobs and domestic help becoming expensive. There is a growing demand for ready-to-eat and ready-to-cook convenience products due to social and cultural changes in recent years (Pagarkar et al., 2011). One of the most important foods in this group is battered products, which are prepared from fishes that do not have intramuscular bones like catfishes (Sehgal et al., 2009). ...
... A new appropriate channel would be the supermarket chain. Appearance, packaging and display are important factors leading to successful marketing of any new value added products (Pagarkar et al., 2011). ...
In present research work, an attempt has been made to develop value added battered and breaded
fish "cutlet" from pangasius (Pangasianodon hypophthalmus) fish due to increased production in
India the price of pangasius is reduced, so to increase profitability developing a value added product
from pangasius (P. hypophthalmus) fish was must, also no attempt has been made to develop
battered and breaded product "cutlet" from pangasius fish, keeping this in view an attempt was
made to prepare battered and breaded product "cutlet" from pangasius (P. hypophthalmus) fish. The
meat was separated from pangasius fish and cutlet was prepared after standardizing the ingredients
in different ratios viz; potato, table salt, onion, green chilly, ginger and garlic and different types of
batter to pangasius meat. Among the different ratios of ingredients to fish meat, pangasius fish
cutlet was prepared with potato 70:100 (w/w), salt 2.5:100 (w/w), onion 25:100 (w/w), green chilly
5:100 (w/w), ginger 6:100 (w/w) and garlic 5:100 (w/w) and carboxymethyl cellulose based batter
was found superior than that of cutlet prepared with other ratios. By using standardized recipe the
cutlets were prepared and kept in refrigerated display unit (-15 to -18ºC) for shelf life assessment.
The product was subjected to organoleptic evaluation, biochemical and microbiological tests at 2
days intervals. During storage study, it was found that, the pangasius fish cutlet kept in refrigerated
display unit (-15 to -18ºC) was acceptable up to 16 days.
... Processing of carps into value-added products enhance their acceptability and market value as revealed by the sensory evaluation of the product. Value addition means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products (Pagarkar et al., 2011). ...
... Factors responsible for such a situation are increasing number of working women, reasonably increase in income, education, awareness and consciousness towards quality, freshness, nutrition, hygiene and health etc. This has led to the development of several fishery products varied in taste, texture and appearance (Pagarkar et al., 2011). Fish ball in curry is one such product that can be processed as a heat processed product in a suitable fluid medium. ...
... Similar results with slight variation were found by Joshi et al. (2011), they used 0.41 g of ginger paste in curry paste for preparation of fish ball in curry. Kamat (1999) used 1.06 g of ginger paste for curry paste in fish ball in curry prepared from surimi of mackerel (Rastrelligerkanagurta). ...
... Catla fish ball in curry prepared with 3.34 g garlic paste in curry paste showed better sensory score than other quantities of garlic paste in curry paste used for preparation of catla fish ball in curry (Fig. 2).Sensory evaluations were carried out to find best quantity.Species differentiation may cause difference in the quantity of garlic paste. Similar result was found by Joshi et al. (2011), they used 3.34 g of garlic paste in curry paste for preparation of fish ball in curry. Kamat (1999) used 2.72 g of garlic paste for curry paste in fish ball in curry prepared from surimi of mackerel (R. kanagurta ). ...
A method of preparation of fish ball in curry, having a standard size of 10 g
weight of fish ball from catla has been developed, by using surimi of catla. Different
ingredients viz., ginger, garlic, green chilly and starch were standardised for preparation
of fish ball in curry. The sensory evaluation showed that the quantity of 0.51 g ginger
paste was found superior than 0.21, 0.31, 0.41 and 0.61g in the curry paste. 3.34 g of garlic
paste was found best based upon sensory evaluation as compared to 2.34, 2.84, 3.84 and
4.34 g in the fish ball in curry recipe. 1.00 g of green chilly was found to be superior as
compared to 0.70, 0.80, 0.90 and 1.10g. Ordinary starch was found to be appropriate as
compared to wheat, tapioca, potato and modified starches. The ratio of 60:40 ordinary to
modified starch in fish ball was found better than 90:10, 80:20, 70:30 and 50:50 ratios in
fish ball.
Key words: Fish ball, Fish product, Value addition, Ready-to-eat product.
The present trend of consumer
particularly urban consumers are showing more
and more interest in food products which are
available in ready-to-eat or ready-to-cook form
such as fish fillet, finger, cutlet, patties, burger,
sausages and fish balls. These food items are called
~ convenient products. The global demand for such
products is increasing rapidly. Present trends
marketing reflect a rapidly growing demand for such
processed foods that are more convenient to
handle, store and prepare. Few factors responsible
for such a situation is increasing number of working
women, reasonably increase in income, education,
awareness and consciousness towards quality,
* To whom all correspondence should be addressed.
E-mail: pagarkarau@gmail.com
freshness, nutrition, hygiene and health etc. This
has led to the development of several fishery
products varied in taste, texture and
appearance(Pagarkaret al., 2011 ).
Fish ball in curry is one such product that
can be processed as a heat processed product in a
suitable fluid medium. Fish ball is palatable and
nutritious product prepared from fish surimi. Surimi
is an intermediate product, which has characteristic
gelling and elastic properties. Surimi can be used
to develop products with good, appearance, flavor
and texture. Texturisation of surimi involves
modification of elasticity with ingredients such as
starch, polyphosphates, etc. (SrinivasaGopal,
2011). The preparation of fish ball is simple and
can be made with locally availableingredients.
In the present study ready-to-eat
convenient product "fish ball in curry" developed
from fresh water fish (C. cat/a) using standardised
the recipe.
... Similar results with slight variation were found by Joshi et al. (2011), they used 0.41 g of ginger paste in curry paste for preparation of fish ball in curry. Kamat (1999) used 1.06 g of ginger paste for curry paste in fish ball in curry prepared from surimi of mackerel (Rastrelligerkanagurta). ...
... Catla fish ball in curry prepared with 3.34 g garlic paste in curry paste showed better sensory score than other quantities of garlic paste in curry paste used for preparation of catla fish ball in curry (Fig. 2).Sensory evaluations were carried out to find best quantity.Species differentiation may cause difference in the quantity of garlic paste. Similar result was found by Joshi et al. (2011), they used 3.34 g of garlic paste in curry paste for preparation of fish ball in curry. Kamat (1999) used 2.72 g of garlic paste for curry paste in fish ball in curry prepared from surimi of mackerel (R. kanagurta ). ...
A method of preparation of fish ball in curry, having a standard size of 10 g weight of fish ball from catla has been developed, by using surimi of catla. Different ingredients viz., ginger, garlic, green chilly and starch were standardised for preparation of fish ball in curry. The sensory evaluation showed that the quantity of 0.51 g ginger paste was found superior than 0.21, 0.31, 0.41 and 0.61g in the curry paste. 3.34 g of garlic paste was found best based upon sensory evaluation as compared to 2.34, 2.84, 3.84 and 4.34 g in the fish ball in curry recipe. 1.00 g of green chilly was found to be superior as compared to 0.70, 0.80, 0.90 and 1.10g. Ordinary starch was found to be appropriate as compared to wheat, tapioca, potato and modified starches. The ratio of 60:40 ordinary to modified starch in fish ball was found better than 90:10, 80:20, 70:30 and 50:50 ratios in fish ball.
... Processing of carps into value-added products enhance their acceptability and market value as revealed by the sensory evaluation of the product. Adding value means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products (Pagarkar et al., 2011). ...
... Few factors responsible for such a situation is increasing number of working women, reasonably increase in income, education, awareness and consciousness towards quality, freshness, nutrition, hygiene and health etc. This has led to the development of several fishery products varied in taste, texture and appearance (Pagarkar et al. 2011). ...
Fish ball in curry was prepared as per the standardized method and recipe. Prepared fish ball in curry packed in standup pouches and stored at -18°C. The organoleptic score for overall acceptability of the catla fish ball in curry kept in frozen storage showed slight decreasing trend from 0 to 300 days. The pH showed slightly decreased in frozen stored fish ball in curry from 6.38 to 5.10. The peroxide value in frozen stored fish ball in curry increased from 2.27 to 12.37. The total volatile base-nitrogen (TVB-N) value of catla fish ball in curry increased in frozen stored from 5.04 to 25.65. The total plate count increased from initial value of 1.7 × 102 to 6.7 × 104cfu/g during frozen storage sample. It was observed that the product was acceptable organoleptically and biochemically upto the 285 day at -18°C.
... Processing of carps into value-added products enhance their acceptability and market value as revealed by the sensory evaluation of the product. Value addition means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products (Pagarkar et al., 2011). ...
... Factors responsible for such a situation are increasing number of working women, reasonably increase in income, education, awareness and consciousness towards quality, freshness, nutrition, hygiene and health etc. This has led to the development of several fishery products varied in taste, texture and appearance (Pagarkar et al., 2011). Fish ball in curry is one such product that can be processed as a heat processed product in a suitable fluid medium. ...
Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 10 2 to 2.4 x 10 4 cfu g -1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days. DOI: http://dx.doi.org/10.3329/sja.v11i1.18373 SAARC J. Agri., 11(1): 35-43 (2013)
... Because of its inertness and impermeability to moisture and gases, glass packaging gives pickles a long shelf life. Pagarkar et al., [3] reported that, pickling is a simple and healthy method of preserving fish for short-term storage. It also has commercial significance in a number of Asian and African countries. ...
Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The moisture content of the pickle products ranged from 67.32 to 67.58% (Treatment 1 = with vinegar), 66.60 to 67.03% (Treatment 2= with tomato juice), and 67.18 to 67.55 % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents of pickle with vinegar, tomato juice and lemon juice were ranged from (16.91-16.38 and 13.46-13.78), (18.01-17.68 and 13.46-13.85) and (16.72-16.43 and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.
... nutrition, sensory characteristics, shelf life and convenience of food products (Pagarkar et. al., 2011). ...
... ountries. At present context, value-added fish minced products will bring immediate benefit to the existing fish processing industries in Bangladesh (Nowsad, 1994). In recent year's value addition have received a wider attention because of increased urbanization. There is a growing demand for value-added products due to social and cultural changes (Pagarkar et. al., 2011). Therefore, development of value added products from low cost fish could be a profitable era of supplying processed fish products to Bangladesh market. Bangladesh is a riverine country and there are a wide variety of fish species available here. Among these various species of fishes silver carp is one of the most common, popular and che ...
... Fish in particular have specific and unique nutritional values and occupy a special place in the human diet (Burger and Gochfeld 2009) [4] . As a result, demand for fish products is increasing in both domestic and international markets Rathod et al. 2018) [22,26] . International trade has also played an important role in providing consumers with more choices. ...
The effect of sodium benzoate on the shelflife of air packed pangasius (Pangasianodon hypophthalmus) during chill storage at 4±2 °C was studied. Based on the cumulative observations of biochemical, microbiological and sensory parameters the shelflife of pangasius fish was predicted. In the present study, organoleptic, biochemical and microbiological quality changes were observed in chilled stored air packed pangasius fish steaks treated with 0.0, 0.5, 1.0, 1.5 and 2.0% sodium benzoate. Organoleptic, biochemical and microbiological analysis showed that chilled stored air packed pangasius fish steaks with treatment of 2 % sodium benzoate had longer shelf life of 16 days. Whereas untreated air packed pangasius fish steaks had a shelf life of 12 days. The findings of the present study, clearly suggest that a combination of sodium benzoate and storage at chilled temperature could be used to prolong the shelf life of pangasius.
... A new appropriate channel would be the supermarket chain. Appearance, packaging and display are important factors leading to successful marketing of any new value added products (Pagarkar et al, 2011). Soup is the very fast form of cookery. ...
The present study indicated that a tasty and nutritionally rich soup can be prepared using Scylla serrata. The standardization of ingredients for soup powder indicated crab meat powder 50:50 (w/w), Black pepper powder at 2.5% of the crab meat powder, Freeze-dry ginger powder at 2% of the crab meat powder and freeze-dry onion powder at 4.5% of crab meat powder, Freeze-dry garlic powder 1.5%, freeze-dry carrots 8%, Freeze-dry green peas 8%, Soya sauce powder 1.5%, Primary grown yeast extract 1.2% are the standard proportions of the ingredients for the crab soup powder. The different types of starch were used during the standardization of type of starch. It was found that among the different types of starch used namely corn flour, maida and tapioca starch during the standardization of type of starch, corn flour was the most suitable. Further, the standardization of corn flour was carried out and standardized proportion of corn flour was 25% of the cooked crab meat. The other ingredients used were ascorbic acid 2% and carboxyl methyl cellulose 4%. At every stage, organoleptic evaluation of crab soup powder was carried out. The use of four different types of packages namely Metalized film, Trend pouch, HDPE pouch and LDPE pouch for storing the crab soup powder revealed that, Metalized film pouch was the best packaging material for storing the crab soup powder, since the biochemical, microbiological and organoleptic changes were least in the soup powder stored in themetalized film pouches. LDPE pouch was not suitable packaging material for storing crab soup powder.
... However, as a highly perishable commodity, fish requires appropriate post-harvest processing and preservation measure to retain its nutrient status and other desirable qualities [1]. Different techniques like processing, addition of special ingredients, packaging methods are employed for fish preservation and value addition, which in one way or other modifies or improves the nature of the raw product resulting in different end products that vary in sensory characteristics, nutrient content, convenience for consum-ers and shelf life [2]. In the global food market, 'ready-to-cook' or 'ready-to-serve' products have been replacing the traditional raw food products to meet the consumers' preference particularly in urban areas for coping up with the fast paced lifestyle [3]. ...
... On the other hand, there is a high demand for low cost and nutrient-rich food particularly in developing countries [5]. The city-dwellers particularly busy mothers and housewives seek ready-tocook (RTC) foods to save their time and extra burden. ...
Ready-to-cook (RTC) fish products are getting popular due to busy lifestyle of the people. However, preservation is a big concern for these types of perishable food items. Modified atmosphere packaging (MAP) is a widely used packaging technique used for displaying chilled fish and fishery products in developed countries. In light of this, the quality and shelf-life of RTC pangas fish (Pangasianodon hypophthalmus) curry was evaluated by biochemical and microbiological analysis under not sealed pack (control), MAP-1 (50% CO2 & 50% N2) and MAP-2 (75% CO2 & 25%N2) pack at 4 days interval during 20 days of storage at 4°C. The pH value of pangas fish curry was in the range of 6.01 to 6.80 during the storage period. The total volatile base nitrogen (TVB-N) value in fish curry gradually increased with the storage time. However, there were no significant (p<0.05) differences in pH and TVBN values among all packaging conditions during storage. Thiobarbituric acid reactive substances (TBARS) fluctuated between 0.03 to 0.56 mg malonaldehyde/kg during the storage period. The pH, TVB-N and TBARS values under all packaging conditions were within the acceptable limit during the storage period. The total viable count (TVC) gradually increased with time in all packaging conditions. However, significantly (p<0.05) lower TVC values were observed on the 12th and 16th day of storage in all samples compared to that of the control sample. Considering the bacterial counts, the shelf-life was determined at approximately 9 days for not sealed pack, 13 days for MAP-1, and 15 days for MAP-2 sample, based on the 7 logs CFU/g, which is considered as the upper acceptable limit for fresh and frozen fish. Therefore, the MAP-2 (75% CO2 & 25%N2) is the best packaging, which can be utilized by the superstores to display this kind of value-added products with extended shelf life.
... In recent year's there is a growing demand for valueadded fishery products due to increased urbanization, social and cultural changes [1]. Pickling is a safe and easy method of putting up fish for short term storage. ...
Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to-18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 10 6 CFU g-1 from 4.4 × 10 4 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 10 2 CFU g-1 from 3.3 × 10 4 CFU g-1. This study has immense importance to satisfy consumer's query J Food Sci Nutr Res 2019; 2 (3): 299-308 Journal of Food Science and Nutrition Research 300 relating to nutritional composition and longevity of fish pickle in domestic refrigerator.
... Shrimp trawl by catch like anchovies could be properly utilized by transforming low-valued fishes into value added product. During recent year's value addition have received more attention because of increased urbanization due to social and cultural changes (Pagarkar et al., 2011). There is great demand for seafood based product especially battered and breaded products. ...
... In recent year's there is a growing demand for valueadded fishery products due to increased urbanization, social and cultural changes [1]. Pickling is a safe and easy method of putting up fish for short term storage. ...
Processing and preservation result in nutritional quality changes in fishery products. This study designed to observe quality changes in fish pickle from Thai Pangus (Pangasianodon hypophthalmus) at refrigeration (5°C to 8°C) and freezing (-20°C to-18°C) temperature in kitchen refrigerator. In fish pickle, moisture content (%) decreased from 58.20 ± 0.194 to 48.53 ± 0.345 and 58.67 ± 0.180 to 43.90 ± 0.245 at refrigeration and freezing storage, respectively after twelve months of storage. Likewise, protein content (%) decreased from 22.35 ± 0.385 to 18.85 ± 0.097 and 22.70 ± 0.141 to 14.69 ± 0.137, respectively throughout the storage period. Lipid content (%) increased up to five months of storage and then decreased gradually at refrigeration temperature, whereas at frozen temperature it increased gradually at the whole storage period. Ash content (%) increased from 4.08 ± 0.043 to 7.38 ± 0.081 and 4.83 ± 0.130 to 9.18 ± 0.085, respectively in refrigeration and freezer compartment. pH value decreased from 6.83 ± 0.040 to 4.29 ± 0.045 and from 6.79 ± 0.036 to 4.11 ± 0.045, respectively at refrigeration and frozen storage condition. Aerobic plate count (APC) reached to 6.5 × 10 6 CFU g-1 from 4.4 × 10 4 CFU g-1 at refrigeration temperature, but at freezing temperature it decreases to 6.8 × 10 2 CFU g-1 from 3.3 × 10 4 CFU g-1. This study has immense importance to satisfy consumer's query J Food Sci Nutr Res 2019; 2 (3): 299-308 Journal of Food Science and Nutrition Research 300 relating to nutritional composition and longevity of fish pickle in domestic refrigerator.
... In recent year's value addition have received a wider attention because of increased urbanization. There is a growing demand for value-added products due to social and cultural changes (Pagarkar et al., 2011). ...
Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that-irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to-20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15 th at room, 90 th at refrigeration and 120 th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15 th at room, 90 th at refrigeration and 120 th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15 th at room, day 90 th at refrigeration and day 120 th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×10 4 to 2.6×10 7). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×10 4 to 2.5×10 7) and at frozen temperature bacterial growth found negative (from 2.2 ×10 4 to 3.6×10 2). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature.
... In recent year's value addition have received a wider attention because of increased urbanization. There is a growing demand for value-added products due to social and cultural changes (Pagarkar A U, 2011). Therefore, to increase profitability, development of value added products from low cost fish could be a better option to produce and supply for consump-tion. ...
... Adding value means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products. Now-a-days, development of low cost, high energy and nutrient rich food is a constant challenge in developing countries (Pagarkar et al., 2011). As per the changing demand of the consumer while developing new meat products or upgrading the existing following factor should be consider. ...
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.
... In recent year's value addition have received a wider attention because of increased urbanization. There is a growing demand for value-added products due to social and cultural changes (Pagarkar A U, 2011). Therefore, to increase profitability, development of value added products from low cost fish could be a better option to produce and supply for consump-tion. ...
Among small indigenous species (SIS) of fishes Mola (Amblypharyngodon mola) has high nutritive value. Beside traditional curry preparation it is necessary to make available this highly nutritive fish in other ready to eat forms and also adding value to this fish. Therefore, this study was carried out to prepare fish pickle with Mola (Amblypharyngodon mola) and to observe the sensory, chemical and microbiological changes of fish pickle stored at room temperature (28°C to 32°C). The study was conducted in the Department of Fisheries Technology Laboratory, Bangladesh Agricultural University. The results of the study showed that, the percent moisture content, protein content decreased while prepared pickle than those values obtained for fresh fish. On the other hand, lipid and ash content increased than the values found in fresh fish. While the fish pickle stored at room temperature (28°C to 32°C) in different packing condition, the percent moisture, protein and lipid content decreased with the progress in storage period gradually but ash content increased. At this temperature, pH value of the pickle decreased very slowly but the TVB-N value and bacterial load increased progressively throughout the storage period. So, it was concluded that, at room temperature (28°C to 32°C) shelf life of Mola (Amblypharyngodon mola) fish pickle was short, pickle may remain in acceptable condition until 12 days in sealed pack and 30 days in vacuum sealed pack. [Fundam Appl Agric 2019; 4(3.000): 898-905]
... ASWP had higher score for overall acceptability as compared to other washing processes as shown in Fig. 3.7. [22] observed that sensory characteristics of mince improved by washing. Twice-washed surimi samples showed better sensory quality than the single wash. ...
Lesser sardine (Sardinella spp.) is one of the pelagic shoaling fish mainly landed in huge quantity at Ratnagiri coast. These species of fish have high percent of fat and myoglobin, which effects the quality of surimi produced. The gel strength characteristic of surimi can be improved by using different washing processes. The gel strength characteristic plays important role in preparation of crab/lobsters analogues and other surimi based products. Effect of washing processes viz., conventional washing process (CWP) and alkaline-saline washing process (ASWP) on surimi was compared with unwashed mince (UWM) prepared from Lesser sardine. In the present investigation, surimi were analysed for parameters like gel strength, whiteness, expressible moisture, pH, solubility and organoleptic characteristics. Gels strength of unwashed mince (UWM) and different washing processes like CWP and ASWP were depicted as 28.67, 42.00 and 68.00 g/cm respectively. High values of whiteness and pH with decreasing expressible moisture content was observed in ASWP as compared to others. The results showed that alkaline-saline washing process (ASWP) could improve the gel forming ability of surimi particularly from low quality fatty fish (Sardinella spp.).
... One of the most important foods in this group is battered products 6 . During recent years, fish processing, product development and valueaddition have received wider attention because of increased urbanization, more and more women having jobs and domestic help becoming expensive [2] . Processing of carps into value added battered products enhance their acceptability and market value as revealed by sensory evaluation of the product [7] . ...
The method of preparation of the restructured fish fillets were standardized by adopting two methods of cooking (microwave and conventional oven) separately to standardize the best time temperature combinations for visualizing the doneness of the product prepared. The descriptive scale was followed to rate the doneness of the fish fillets after sensory evaluation by three panel members. Laboratory prepared spice mix (LPSM) was taken in three concentrations (1, 2 and 3%) to standardize the best level of spice mix in terms of color and over all acceptability of the product cooked in conventional and microwave oven. The fillets were standardized by judging through sensory evaluation (9 point hedonic rating scale) done by semi trained panelists. The best time-temperature selected for preparation of fish fillets in conventional oven was standardized at 140˚C for 20 min. after assessing the level of cooking by judging the doneness of the products to get the optimum desired after taste effect. The fish fillets preferred 2 min. of cooking in microwave oven as rated highest by sensory evaluation. Laboratory prepared spice mix (LPSM) with 2% concentration level proved to be the most accepted one in producing color and overall acceptability.
... Recent scenario peoples both man and women are engaged in jobs and they hardly fi nd time to cook food. This leads to reasonably increase in their income and they become more depend on ready-to-eat, ready-to-cook and ready-to-fry types of products available in market (Balachandran, 2001;Pagarkar et al., 2011). One of the most important foods in ready-to-eat and ready-to-cook group is battered and breaded products. ...
Acetes is a small sized shrimp, locally known as ‘Jawala’ or ‘Kolim’ is landed along the north-west coast in the states of Gujarat and Maharashtra, India. At present the fresh utilization of Acetes is very limited. One of the most important food product is battered and bearded product. A standardized recipe of batter and breaded Acetes product is mentioned in the paper. Acetes cutlet having a standard size of 2.0-3.5 cm in length cm diameter, 1 cm thickness and 0.2-0.5 g weight Acetes cutlets were standardized by using different ingredients viz., cooked potatoes, salt, green chilly (C) and ginger (G). Prepared of cutlets were standardized by organoleptic evaluation. It was found that, Acetes cutlet prepared with the ratio of 75:100 (w/w), 20:100 (w/w), 5.5:100 (w/w), 5.5:100 (w/w) and 2.5:100 (w/w) for potato: Acetes mince, onion: Acetes mince, green chilly: Acetes mince, ginger: Acetes mince and table salt: Acetes mince respectively, ratios showed highest score as compared to other ratios tried in the experiments.
... In present study the three different predusting mixes was Methyl Cellulose, Hydroxypropyl Methyl Cellulose and Gaur Gum by adding 3, 6, 9 and 12% (w/w) of each coating ingredient to basic pre-dusting mix. 37 The process of coating with batter and bread crumbs increases the bulk of the product, thereby reducing the content of costly fish and thus reducing the cost product (Table 2). Battered and breaded or coated systems have the benefits of versatility and familiarity because they enhance the flavor and texture of processed food products 15 . ...
In present research work, development of pre-dusting mix for coating of battered and breaded squid ring was prepared from marine water Squid (Loligo duvauceli). The development of pre-dusting mix for coating of battered and breaded squid ring for production of value added products has attracted substantial attention. This serves as a good practice of post-harvest management of ready to eat product. Coated product was prepared using three different pre-dusting mix batter formulation viz., Hydroxypropyl Methyl Cellulose (HPMC), Methyl Cellulose (MC), Gaur Gum (G). In the present study, development of pre-dusting mix for coating of battered and breaded squid ring was used in four different percentages by batter mix (3%, 6% 9% and 12%) from HPMC, MC and G. Proximate composition of fresh Squid was observed to be moisture 80.27%, crude protein 16.06%, crude fat 1.26% and ash 1.50% respectively. Biochemical composition of and 2.77% respectively. The yield of percentage was observed for HPMC, MC and G in different percentage (3%, 6%, 9% and 12%) from 67.0, 67.6, 66.6 and 70.3%; 67.6, 68.6, 67.3 and 66.3%; 67.0, 66.6, 70.0 and 66.0% respectively. Organoleptic evaluation score for development of pre-dusting mix for coating of battered and breaded squid ring i.e. based on organoleptic characteristics like colour, odour, taste, texture and appearance was found to be overall acceptability 12% HPMC, 6% MC, 9% G was rated between 8.0-8.6, 6.0-7.3, 7.0-7.6 respectively. Similarly the PV, FFA, TVB-N, Colour, Texture and TPC changed significantly (p<0.05) between fresh squid and frying process. The development of pre-dusting mix for coating of battered and breaded squid ring from HPMC 12%, MC 6% and G 9% were in general greater than those parameters. The application of edible coatings into pre-dusting mix can be easily introduced into the production process and was beneficial to both food industry and consumers.
... Adding value means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products. Now-a-days, development of low cost, high energy and nutrient rich food is a constant challenge in developing countries (Pagarkar et al., 2011). As per the changing demand of the consumer while developing new meat products or upgrading the existing following factor should be consider. ...
Pangasius catfish is one of the worlds fastest growing species in aquaculture. The industry has expanded in terms of both production and trade. It is now traded to well over 100 countries worldwide including India. The fish farmer practicing aquaculture have express that the cost of inputs have raised considerably and proportionately prices of the produced pangasius fish has gone down leading to reduced profit margin. Market demand and associated product prices for different Pangasius products reflect consumer preferences. Basa is the preferred imported variety of Pangasisu due to a mild t sweet flavour, whiter meat color and somewhat flaky cooked texture. Also there is a great scope to increase the fish consumption byy developing different variety of some more innovative value added ready-to-eat, ready-to-cook 'convenience' fish products. Demand for convenience products has increased due to social and cultural changes in recent years. The waste material of fish on proper processing has several applications. This paper focuses on different types of value added products prepared from Pangasius fish.
... Adding value means employing processing methods, specialized ingredients or novel packaging to enhance the nutrition, sensory characteristics, shelf life and convenience of food products. Now-a-days, development of low cost, high energy and nutrient rich food is a constant challenge in developing countries (Pagarkar et al., 2011). As per the changing demand of the consumer while developing new meat products or upgrading the existing following factor should be consider. ...
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.
... During recent year's value addition have received wider attention because of increased urbanization there is a growing demand for value added products due to social and cultural changes in recent years (Pagarkar et al., 2011). Therefore, to increase profitability development of value added product from pangasius (P. ...
... During recent year's value addition have received wider attention because of increased urbanization there is a growing demand for value added products due to social and cultural changes in recent years (Pagarkar et al., 2011). Therefore, to increase profitability development of value added product from pangasius (P. ...
Shelf life of fish cutlet prepared from Pangasius (Pangasianodon hypophthalmus) fish were evaluated on
the basis of biochemical and sensory qualities during its storage in refrigerated display unit (-15 to -18ºC).
The meat was separated from the fish and cutlet was prepared by following standardized recipe. The
cutlet was stored in a refrigerated display unit at -15 to -18ºC and subjected to biochemical and sensory
evaluation at interval of two days through the study. Results of biochemical and sensory qualities
indicated that the cutlet was in acceptable condition upto 16 days in refrigerated display unit (-15 to -
18ºC). Biochemical parameters showed a rising trend pH, peroxide value, free fatty acid and total volatile
base-Nitrogen, during the period of study. Scores for sensory parameters appearance, colour, taste, odour
and overall acceptability showed a decreasing trend.
... In fact, the fish farmers who are cultivating Pangasius in India are just about making it breakeven (Rathod et al. 2012). During recent year's value addition have received wider attention because of increased urbanization there is a growing demand for value added products due to social and cultural changes (Pagarkar et al. 2011). Therefore, to increase profitability, development of value added product from Pangasius (P. ...
The ability of button mushroom (Agaricus bisporus) in changing physical, chemical, microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated. Two batches of fresh patties were prepared, one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom. The patties were packed in polythene bags and stored under refrigerated condition (6 ± 2 ºC) without adding any preservatives for the estimation of storage stability. The analyses of patties were conducted at regular intervals of 3 days. The results showed that, Peroxide value, Thiobarbituric acid value, Free fatty acids increased significantly in CP at the end of 12 days whereas the TP was within the acceptable limit up to 16 days. Total volatile base nitrogen and Trimethylamine nitrogen also showed a similar trend. The Total plate count and Aerobic spore formers showed an increasing trend in CP when compared to TP. The sensory scores showed that the overall acceptability of CP were lower than TP, which was acceptable even after 16 days of storage. The present study showed that, the quality and storage stability of TP were observed to be in good condition up to 16 days and started deteriorating 20th day onwards, whereas the CP were acceptable only up to 12 days. Therefore it can be recommended that, addition of 15 % of button mushroom to sutchi catfish patty not only increases the nutritional quality but also increases the shelf life of patties under refrigerated storage.
Purpose: The Scomber japonicus (Chub mackerel) is one of the popular marine fish species used in canning industry yet the production of fish tail offcuts during canning process considered as a waste leaving the significant loss to the manufacturer. The present study was focused on the development of a ready to eat fish paste using chub mackerel tail offcuts. Research Method: Fish paste was prepared using three (03) different recipes. Minced fish tail offcuts were incorporated at 63.5, 51.1 and 61.1% with spices and other ingredients added accordingly. To find the best recipe for chub mackerel, physicochemical properties, definite sensory attributes, stability and the safety of the fish pastes were examined. Findings: Recipe 03 incorporated with 61.1% of minced fish had the highest overall acceptability together with maximum scores for flavour, colour and texture. Further, recipe 03 had the highest crude protein and lowest crude fat percentage. The pH of all fish pastes shown to have a significant reduction during the first 08 weeks nevertheless the values were within the acceptable level. Lowest free fatty acid content was also detected in recipe 03 while peroxide value was insignificant in all the recipes. Moreover, Clostridium botulinum was not detected in fish pastes which assured the safety of the end product during 08 weeks of storage at room temperature. Research Limitation: The shelf life of the prepared fish pastes were not tested for a longer period. Originality/Value: Chub mackerel tail offcuts can be successfully used to produce a ready to eat fish paste as a value-added fish product while minimizing the waste of edible by-products.
Fish condiment prepared from Thai Pangus (Pangasianodon hypophthalmus) to observe the quality changes of the product at refrigeration (5°C to 8°C) and freezing (-20°C to-18°C) temperature from November 2013 to October 2014. Moisture content (%) decreased at refrigeration and frozen temperature from 53.57 to 43.56 and 54.11 to 42.33, respectively from initial month of storage to final month of storage. Similarly, protein content (%) decreased from 24.05 to 18.31 and 23.96 to 16.97, respectively throughout the storage period. Lipid content (%) increased up to seven month of storage and then decreased gradually at refrigeration temperature while at freezing temperature it increased gradually during the whole storage period. Ash content (%) increased from 4.53 to 7.91 and 4.34 to 8.25 at refrigeration and frozen storage, respectively. Aerobic plate count (APC) increased to 4.5×10 CFU g from 4.8×10 CFU g at refrigeration temperature whereas at frozen storage it 7 1 4 1 decreased to 6.9×10 CFU g from 4.5×10 CFU g. The study suggested that condiment preparation from Thai 2 1 4 1 Pangus could be a way to food security through supplying value added products.
Different levels of tomato i.e. 10, 20, 30, 50 and 60% of onion (fixed quantity) were added to curry paste for the preparation of curry. Different levels of green chilly, coriander, garlic and ginger (GCGG) spice mixture i.e. 1, 2, 3, 4 and 5% of curry paste for the purpose of curry preparation. Another experiment was carried to find out the suitability of different levels of water i.e. 10 to 60% of curry paste of preparation of curry. It was noticed that curry prepared with tomato at a level of 20% of onion was found to suitable organoleptically and pH of curry paste was found to be 5.36. A level of 3% of GCGG spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste with oil at level of 0.5% of curry paste was found to be suitable curry paste with oil at level of 0.5% of curry paste was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% of curry paste had scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at the rate of 20% of curry paste had been adjudged the best as compared to the other water levels.
A method of preparation of fish cutlet, having a standard size of 5 cm diameter, 1 cm thickness and 30 g weight from pangasius fish has been developed, by using boiled pangasius meat. Different ingredients viz., cooked potatoes, salt, onion, green chilly, ginger and garlic were standardised for preparation of cutlets. The sensory evaluation showed that the ratio of 70:100 (w/w) cooked potatoes to pangasius meat was found superior than 60:100 (w/w), 65:100 (w/w), 75:100 (w/w) and 80:100 (w/w) ratios in the cutlet. Ratio of 2.5:100 (w/w) of table salt to fish meat was found to be appropriate as compared to 3.0:100 (w/w), 3.5:100 (w/w), 4.0:100 (w/w) and 4.5:100 (w/w) ratios. Ratio of 25:100 (w/w) of onions was found to be superior upon sensory evaluation when compared with 15:100 (w/w), 20:100 (w/w), 30:100 (w/w) and 35:100 (w/w) ratios. Ratio of 5:100 (w/w) of green chilly to fish meat was found to be superior on sensory evaluation as compared to 3:100 (w/w), 4:100 (w/w), 6:100 (w/w) and 7:100 (w/w) ratios. Ratio of 6:100 (w/w) of ginger to fish meat was superior when compared with 3:100 (w/w), 4:100 (w/w), 5:100 (w/w) and 7:100 (w/w) ratios. Ratio 5:100 (w/w) of garlic to fish meat was found best based upon sensory evaluation as compared to 4:100 (w/w), 4.5:100 (w/w), 5.5:100 (w/w) and 6:100 (w/w) ratios in the cutlet recipe. These standardised ratios were used in cutlet recipe.
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