National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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