Qualitative Evaluation of Fish Fingers Prepared from Tilapia (Oreochromis niloticus) and Pangasius (Pangasius pangasius) Stored at -18±2°C

2021 ◽  
Author(s):  
S.S. Relekar ◽  
S.B. Gore ◽  
A.K. Kulkarni ◽  
S.A. Joshi ◽  
P.A. Telvekar
Keyword(s):  
Shelf Life ◽  
Value Added ◽  
Qualitative Evaluation ◽  
Freeze Storage ◽  
Local Market ◽  
Life Study ◽  
Storage Study ◽  
Sensory Score ◽  
Fish Product

Background: The fish being highly perishable food item consumed in all strata of people. The production of freshwater fish is on the rise and need to be processed in a variety of forms to make them available for people. Nowadays, numbers of value added fish products are available in the market for consumption to achieve health beneficial effect and to cope up with malnutrition. However, consumers are unaware of the quality of the products available in the market. Therefore, the present work was undertaken to evaluate the quality of fish fingers produced from tilapia and pangasius during storage at -18±2°C. Methods: The fresh tilapia and pangasius were purchased from local market to prepare fillets. The fingers were prepared from tilapia and pangasius fillets and par fried at 180°C for 30 seconds. The fried fingers were cooled at once at room temperature and stored in deep freeze at -18±2°C for shelf-life study during November 2019 to March 2021. Result: The results indicated that the fish fingers prepared from tilapia could be stored for 33 days and pangasius fingers had a shelf-life of only 27 days. All biochemical parameters viz. pH, TVB-N, PV, FFA and TBA were found increasing as the storage study progresses. The sensory score of the fish fingers produced from both the fishes were got drastically reduced at the end of deep freeze storage at -18±2°C. Overall study indicated that tilapia and pangasius fish can be successfully utilized for the preparation of various value added fish product such as fish fingers and would have sufficient shelf life at deep freeze storage at -18±2°C.

Olive leaf extracts for shelf life extension of salmon burgers

2018 ◽  
Vol 25 (2) ◽  
pp. 91-100 ◽  
Author(s):  
Ibtihel Khemakhem ◽  
Ana Fuentes ◽  
María Jesús Lerma-García ◽  
Mohamed Ali Ayadi ◽  
Mohamed Bouaziz ◽  
...  
Keyword(s):  
Shelf Life ◽  
Leaf Extract ◽  
Life Extension ◽  
Total Volatile ◽  
Olive Leaf ◽  
Leaf Extracts ◽  
Life Study ◽  
Olive Leaf Extract ◽  
Fish Product

In this work, the effect of the addition of olive leaf extracts on the quality of vacuum-packed salmon burgers stored at 4 ℃ during 16 days has been studied. Olive leaf extract and its hydrolysate were initially characterized and then incorporated to salmon burgers. A shelf life study was conducted in three different batches (control, olive leaf extract, and hydrolyzed olive leaf extract burgers). Among the chemical indices determined, total volatile base nitrogen values were lower in hydrolyzed olive leaf extract and olive leaf extract burgers than in control samples. Lipid oxidation was lower in salmon burger with olive leaf extract. Salmon mince treated with hydrolyzed olive leaf extract showed lower microbial counts during the whole study, which extended the shelf life of the fish product. Therefore, the potential of olive leaf extracts to preserve salmon burgers during cold storage has been demonstrated.

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study

scholarly journals Penerapan Pengering Surya-Tungku Termodifikasi Dalam Peningkatan Produktivitas dan Higienitas Produksi Ikan Asin Tanpa Formalin Nelayan Pantai Congot, Kulonprogo, Daerah Istimewa Yogyakarta

2015 ◽  
Vol 1 (1) ◽  
pp. 109-120
Author(s):  
Devi Yuni Susanti ◽  
Prihati Sih Nugraheni ◽  
Anang Hermawan
Keyword(s):  
Value Added ◽  
Fresh Fish ◽  
Salted Fish ◽  
Preservation Method ◽  
Innovation Product ◽  
Long Time ◽  
Fish Product ◽  
The Stability ◽  
Small Industries

Salted fish is a fish product with simple preservation method as a solution to increase value added, extend shelf life and expand the distribution chain, and provide convenience and distinctive taste to be consumed. The groups of small industries and marketer “POKLAHSAR SRIKANDI” and “BOGOWONTO” have produced 10-50 kg salted fish per day. The fish is taken from Congot coastal areas, to increase its value added when it was in low price because it was abundant and to maintain the stability of Pohlaksar’s income when it was scarcity. Both the POKLAHSAR have commitment to produce healthy salted fish (without formaldehyde) but they had problem, especially in the rainy season, in drying process that took a long time and attrack the flies so it can be harmfull. Program of Science and Technology for community has applied dryer as innovation product to improve  productivity, hygiene and quality of salted fish. The dryer which was made of affordable material, has affordable operation manner and maintenance, so it can be adopted by fishermen. The design of dryer combine solar heating systems and air heating units using modified furnaces. This dryer is capable to dry 25 kg of fresh fish by reducing their water content from 72.2% to 12.3% within 9 hours. The salted fish processed within this dryer was more white, crunchy and not fishy than the salted fish dried by convensional drying. In addition, the programs also consist of packaging advisory, marketing and business coach to trigger the motivation of both POKLAHSAR for their development and sustainability.

Effect of heat on the sensory quality of jaew sauce

2017 ◽  
Vol 119 (10) ◽  
pp. 2161-2171
Author(s):  
Kamolnate Kitsawad ◽  
Blessing Amarachi Joseph ◽  
Tatsawan Tipvarakarnkoon
Keyword(s):  
Shelf Life ◽  
Design Methodology ◽  
Sensory Quality ◽  
Content Type ◽  
Life Study ◽  
Sorting Technique ◽  
Group A ◽  
Sensory Qualities ◽  
Consumer Test

Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours and samples were collected at 1.5 hours interval. The color of jaew sauce was measured using color spectrophotometer and consumers examined the underlying sensory qualities of jaew sauce using sorting technique. A total of 40 Thai and foreign consumers were asked to sort the commercial and the heated jaew sauce samples according to the similarities and dissimilarities in sensory characteristics and provide descriptions for explanation of each group. A consumer test with 100 Thai and foreign consumers was also conducted to determine the acceptance of jaew sauce. Findings Alterations in the sensory qualities, mainly color, were observed. Prolong heating resulted in darker color. The sorting results showed that Thai and foreign consumers have similar perception of jaew sauce. Similar groupings of jaew sauce was observed, which could be divided into four groups, commercial, 0 hour heating, 1.5 and 3 hours heating, and 4.5 and 6 hours heating. Agreeing results of both Thai and foreign consumers showed that commercial and 0 hour heating samples were most preferred and the acceptance of jaew sauce decreased as it was heated. Originality/value Despite the extensive usage of jaew, very few are available commercially in the market. The fact that Thai and foreign consumers have similar preference infer that jaew sauce has a high potential to be adopted and accepted among foreigners to a large extent if available commercially. This study also provides a basis into further research on an appropriate packaging and shelf-life study of jaew sauce for commercial purposes.

scholarly journals Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

2021 ◽  
pp. 191-200
Author(s):  
Rosa Bassig ◽  
Adoracion Obinque ◽  
Vivian Nebres ◽  
Virginia Delos Santos ◽  
Deserie Peralta ◽  
...  
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Penaeus Monodon ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Powder Form ◽  
Life Study ◽  
Shrimp Head ◽  
Shrimp Heads

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

Effect of chia (Salvia hispanica L.) seeds incorporation on nutritional quality of muffin mix

2020 ◽  
Vol 50 (6) ◽  
pp. 1151-1161
Author(s):  
Vishakha Sharma ◽  
Renu Mogra ◽  
Azad Mordia
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Control Sample ◽  
Value Added ◽  
Food Product ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Content Type ◽  
Salvia Hispanica L

Purpose Study on chia seeds is receiving increasing interest because of their nutritional and health-promoting properties that have been recognized by their high content of antioxidants, proteins, minerals and dietary fibers. Hence, the purpose of this study is to develop a value-added food product using chia seeds and to assess the nutritional properties, shelf life and consumer acceptability of the developed product. Design/methodology/approach Six different formulations of muffin mix were prepared by incorporating chia seeds with wheat flour in various ratios and evaluated for sensory characteristics. The nutritional components and shelf lives of the developed products were also evaluated. The developed product was stored for three months to assess the shelf life. Findings Results indicated that muffins made with chia seeds can be added up to 20% in wheat flour without affecting the sensory scores (p = 0.0014). Regarding nutritional evaluation, the results revealed that 20% incorporation of chia seeds significantly increased the total antioxidant activity (p = 0.001), increased the crude protein (p = 0.0001), fat (p = 0.0001) and crude fiber (p = 0.001) contents and lowered the carbohydrate (p = 0.0001) content when compared to the control sample. Muffin mix made with chia seeds had significantly higher mineral content (calcium, phosphorus, zinc and iron) than did the control. The developed product had a shelf-life stability of three months in terms of moisture content, peroxide value and total bacterial count and was well accepted by consumers. Originality/value Intrinsic characteristics of chia seeds can improve the quality of muffins and bring health benefits to the consumers.

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