scholarly journals Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

Heliyon ◽  
2021 ◽  
pp. e08137
Author(s):  
Alam AKM. Nowsad ◽  
Al-Shahriar ◽  
Md. Sazedul Hoque
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Biochemical Properties ◽  
Tenualosa Ilisha

Processing and Value Addition of Bamboo Shoots for Utilization as Food Products

2020 ◽  
Vol 27 (1) ◽  
pp. 27-32
Author(s):  
Ashok Kumar Pandey ◽  
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Cost Effective ◽  
Nutrient Content ◽  
Food Products ◽  
Value Addition ◽  
Mineral Contents ◽  
Bamboo Shoots ◽  
Processed Products ◽  
Edible Products

Bamboo shoots being low in fat, high in dietary fiber and rich in mineral contents have been consumed traditionally by the people world over. Besides nutrients it also contains some anti-nutrients e.g. cyanogens. Due to seasonal availability of bamboo shoots, processing for reducing anti-nutrients in raw shoots while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for its utilization. This paper focuses on post harvest processing and value addition of bamboo shoots for its utilization as food products. Juvenile bamboo shoots of Bambusa bambos, B. tulda, Dendrocalamus asper and D. strictus were collected and processed, by boiling in brine solution, to remove the anti-nutrients (cyanogen). A simple, efficient and cost effective processing method for bamboo shoots was developed. This method significantly reduces the amount of cyanogens and retains considerable amount of nutrients and thus may be utilized for processing of bamboo shoots. Different value added edible products viz. chunks or bari (by adding pulses), pickle, sauce and papad (by adding potato) were prepared. All products were good in taste and texture. Nutritional analysis was done to determine the shelf life of the products. The nutrient content of processed products (chunks, sauce, pickle and papad) showed a gradual decrease and need to be consumed within 6 months from the date of making. However, in case of papad the carbohydrate content did not decrease much but the taste was not acceptable after 8 months. Whereas, in case of pickles, even nutrient content decreased but the product was acceptable even after two years after preparation as it was good in taste and texture. Thus, processing and value addition practices can be considered as key to the future of sustainable management of bamboo resources because they not only provide quality edible products but also enable harvesters/collectors to get better income opportunities.

scholarly journals Quality Assessment of Gastropod Soup Powder Developed from Underutilized Chicoreus ramosus and Volegalea cochlidium

2020 ◽  
Vol 2 (1) ◽  
pp. 19
Keyword(s):  
Quality Assessment ◽  
Shelf Life ◽  
Food Item ◽  
Value Added ◽  
Packaging Materials ◽  
Life Period ◽  
The People ◽  
Packaged Foods ◽  
Value Added Products

Soup powder is one of the ready to serve product, which can be easily prepared. All classes of people enjoy the delicacy of soup. Nowadays, fish soup powders and soup tablets have become an acceptable food item. The development of value-added products by incorporating meat powder with other suitable ingredients could be easily acceptable to the people. So the demand for more convenient ready – to cook and ready – to eat packaged foods are constantly increasing. Keeping this in mind, meat soup powder from C. ramosus and Volegalea cochlidium were developed and packed in different packaging materials, and the shelf life period was assessed for 240 days storage.

scholarly journals Effect of potassium sorbate and gamma irradiation on the shelf-life of Hilsa shad, Tenualosa ilisha (Hamilton, 1822) at low temperature

2018 ◽  
Vol 6 (2) ◽  
pp. 67-73
Author(s):  
Tasnoba Firoze Sheuty ◽  
Md Kamrujjaman ◽  
Mahfuza Islam ◽  
Md Afzal Hossain ◽  
Roksana Haque
Keyword(s):  
Low Temperature ◽  
Gamma Irradiation ◽  
Shelf Life ◽  
Potassium Sorbate ◽  
Organoleptic Evaluation ◽  
Fish Flesh ◽  
Increasing Trend ◽  
Tenualosa Ilisha

Shelf-life of potassium sorbate (2%) and gamma irradiation (2kGy) treated Hilsa shad (Tenualosa ilisha) were determined after storing at 0oC and 4oC for a period of upto 35 days. Organoleptic evaluation showed that control, potassium sorbate treated and irradiated samples remained acceptable upto 21, 28 and 35 days of storage periods respectively at 00 C. Whereas, the same samples remained acceptable upto 7, 14 and 21 days of storage respectively at 40 C. Tyrosine and pH of fish flesh increased with the increasing of storage periods in all samples but, this increasing trend was somewhat lower in irradiated sample compare to other samples. Microbial assessment showed the best results in case of irradiated sample and remained within the acceptable limit.Jahangirnagar University J. Biol. Sci. 6(2): 67-73, 2017 (December)

scholarly journals Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment

2021 ◽  
Vol 8 (2) ◽  
pp. 231-240
Author(s):  
Mukta Sarker ◽  
Md Mehedy Hasan ◽  
Umme Hani ◽  
Md Foysal Ahmad ◽  
Md Abu Sayeed ◽  
...  
Keyword(s):  
Shelf Life ◽  
Frozen Storage ◽  
Value Added ◽  
High Growth ◽  
Storage Conditions ◽  
High Growth Rate ◽  
International Standards ◽  
Life Assessment ◽  
Plate Count ◽  
Tilapia Fillets

Although tilapia is one of the most cultivated fish species in Bangladesh owing to its high growth rate, comparatively easy culture practices, higher survival rate and short culture period but low market preference marked it as a low-priced fish. Various approaches have been adopted to enhance consumer acceptability and ensure better use of tilapia, including the production of value-added products such as tilapia-prepared fillets, which attract increasing interest. Therefore, the current study was designed and carried out in order to prepare tilapia fillets and to estimate their shelf life at frozen (-18±20C) and refrigerated (4±10C) temperatures. Fillets were produced from tilapia collected from local fish markets of Sylhet city, Bangladesh with according to Good Manufacturing Practices (GMP) established by International Standards Organization (ISO) and packed in polyethylene bags. Proximate composition, total volatile base nitrogen (TVBN), peroxide value (PV), pH, total plate count (TPC) and sensory properties of fillets were analyzed to determine shelf-life. A portion of the fresh fillet sample was immediately analyzed and the remaining portions were preserved for up to 12 and 90 days at refrigerated and frozen storage temperatures, respectively. Results revealed that, at a definite interval of time, changes in the chemical, microbial and sensory attributes of tilapia fillets were found to be more pronounced in refrigerated storage conditions than fillets stored in frozen conditions. The shelf life of refrigerated and frozen tilapia fillet samples was 9 and at least 90 days, respectively, per the results of sensory, microbial and chemical evaluation. Res. Agric., Livest. Fish.8(2): 231-240, August 2021

scholarly journals 674 Horticultural Aspects of Phytochemicals in Small Fruits: Introduction to the Workshop

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 515A-515
Author(s):  
Fumiomi Takeda
Keyword(s):  
Food Safety ◽  
Environmental Factors ◽  
Shelf Life ◽  
Human Health ◽  
Value Added ◽  
Consumer Perception ◽  
Detection Methods ◽  
Factors Affecting ◽  
Safety Issues ◽  
Small Fruit

Small fruits, such as strawberries and blueberries, are rich in phytonutrients and regarded to have high human health-functional bioactivities. In this workshop, 1) the horticultural and environmental factors affecting antioxidant levels in small fruit, 2) fruit volatiles as related to postharvest shelf life and quality, 3) changes in non-volatile fruit constituents, and 4) olfactometric analyses and consumer perception of these value-added fruit constituents will be discussed. In addition, novel detection methods for fruit- and microbial-derived aromas to address the food safety issues will be discussed.

Development and Evaluation of Protein Rich Nutri Bites for Adolescents

2018 ◽  
Vol 55 (3) ◽  
pp. 308
Author(s):  
Radhika D. Prabhu ◽  
C. Usha Devi ◽  
R. Navaneetha
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Rating Scale ◽  
Foxtail Millet ◽  
Value Added ◽  
Dry Weight ◽  
Value Addition ◽  
Overall Acceptability ◽  
Protein Rich

Value addition of foods is of current interest because of increasing nutritional awareness among consumers. Adolescents’ protein requirements are high and hence value addition using millets is one way to meet the protein needs particularly through baked foods. An investigation was undertaken to develop protein rich nutri bites. Standardization trials indicated that incorporation of 10% jowar,5% bajra,10% foxtail millet,10% whole wheat flour,5% refined wheat flour, 20% groundnuts,10% almonds,5% chia seeds,5% watermelon seeds,5% whey protein,10% butter and 5% spices was highly accepted. The present study aimed at sensory evaluation, proximate analysis and shelf life study of the protein rich nutri bites (value added baked snack).The products were subjected to sensory evaluation by 25 semi trained panelists. Sensory qualities included appearance, colour, texture, taste, odour and overall acceptability. A 9-point hedonic rating scale was used. There was no statistical significant (p>0.05) difference with respect to texture and overall acceptability. The developed product contained 2.91% moisture, 19.8g protein, 20.06g fat, 1.65g total fiber, 2.9g ash, 51.9g carbohydrate and 422.02kcal energy per 100g on dry weight basis with a shelf life of 15-30 days. In adolescents this would replace junk food and also prevent overeating as it provides satiety. It is also useful for fitness enthusiasts as protein helps in building muscles.

scholarly journals Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 432 ◽  
Author(s):  
Dipak Kumar Banerjee ◽  
Arun K. Das ◽  
Rituparna Banerjee ◽  
Mirian Pateiro ◽  
Pramod Kumar Nanda ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Value Added ◽  
Sensory Attributes ◽  
Flammulina Velutipes ◽  
Goat Meat ◽  
Phenolics Content ◽  
The Impact ◽  
Enoki Mushroom

The impact of different amounts (2%, 4% and 6%) of enoki (Flammulina velutipes) mushroom stem waste (MSW) powder on the physicochemical quality, color and textural, oxidative stability, sensory attributes and shelf-life of goat meat nuggets was evaluated. These mushroom by-products (MSW powder) contained a good source of protein (13.5%), ash (8.2%), total phenolics content (6.3 mg GAE/g), and dietary fiber (32.3%) and also exhibited the potential to be strong antioxidants, due to their good metal chelating ability (41.3%), reducing power (60.1%), and free radical scavenging activity (84.2%). Mushroom stem waste improved (p < 0.05) the emulsion stability, dietary fiber, ash and phenolics content of nuggets compared to control. Although no significant differences (p > 0.05) in expressible water and textural properties were observed among the formulations, but MSW powder improved the water holding capacity and slightly decreased the hardness. Further, the inclusion of MSW significantly (p < 0.05) improved the oxidative stability and shelf-life of treated nuggets by reducing lipid oxidation during the nine-day storage period. Again, the inclusion of MSW did not negatively affect the color and sensory attributes of treated meat nuggets. Overall, our results suggest that enoki mushroom stem waste (4%) can be used as a value-added functional ingredient to produce nutritionally improved and healthier meat products.

scholarly journals Extending the Shelf Life of Tilapia Mince by Zinc Oxide Nanoparticle – A Precursor of Value-Added Fishery Product

2020 ◽  
pp. 73-82
Author(s):  
K. Pati ◽  
S. Chowdhury ◽  
S. Nath ◽  
P. Murmu ◽  
F. H. Rahman
Keyword(s):  
Zinc Oxide ◽  
Antibacterial Activity ◽  
Shelf Life ◽  
Zinc Deficiency ◽  
Pathogenic Bacteria ◽  
Value Added ◽  
Raw Material ◽  
Nano Particles ◽  
Wide Range ◽  
Fish Mince

Zinc deficiency is associated with impaired growth, poor immune function and also adverse pregnancy outcomes. The main strategies to alleviate mineral deficiencies are food diversification, food fortification or supplementation. Recently, there is a growing interest on the metal oxide nano-particles owing to its various aspects such as bactericidal agents, destruction of carcinogenic cells and drug delivery applications. Fortification of zinc can be done with Zinc oxide (ZnO), currently listed as a generally recognized as safe (GRAS) material by the Food and Drug Administration. Due to the high antibacterial activity, chemical stability and solubility, nano-ZnO shows great interests in the application in fields of food additives, packing and agriculture, and biomedicine. The minced fish technology minimizes wastes, efficiently uses existing resources, helps in production of new versatile and nutritious foods and provides economic advantage to both the producer and consumer. Minced meat is used as a raw material for preparation of number of value-added products such as fish sausage, cakes, cutlets, patties, balls, pastes, texturized products, etc. Tilapia, an economically important food fish, is hardy and easy-to-grow, white-fleshed, mild-flavored and soothing palatability, thus regarded as a successful farmed fish and raw material of fish mince and subsequently surimi. During frozen or refrigerated storage, fish mince undergoes degradation; significant deterioration of sensory quality and loss of nutritional value have been detected as a result of changes in the protein and lipid fractions, formation of amines (volatile and biogenic) and hypoxanthine and changes in the physical properties of the muscle. The use of Zinc nanoparticles may be an efficient way of extending shelf life and food safety through the inhibition of spoilage and pathogenic bacteria without altering the nutritional quality of raw materials and food products due to broad-spectrum antibacterial activity of ZnO Np against pathogenic bacteria such as Staphylococcus aureus, Bacillus subtilis, Escherichia coli, E. coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Pseudomonas fluorescens, Campylobacter jejuni, Pseudomonas aeruginosa and Listeria monocytogenes. Thus, after reviewing a wide range of literatures, it can be projected that development of low-cost Zn Nano-particle fortified value-added fish product is the ultimate future to eradicate zinc deficiency and can be rational kick start to alleviate protein as well as zinc malnutrition.

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