Aim: The present study aimed to investigate the shelf life of Pacific white shrimp (Litopenaeus vannamei) reared in inland saline water (ISRV) with those reared in natural brackish water (BWRV) during ice storage. Methodology: Freshly harvested L. vannamei shrimp cultured in inland saline water and brackish water were collected and biochemical parameters, microbial analysis and sensory parameters were evaluated for 21 days during ice storage with sampling interval of 3 days. Results: Total volatile basic nitrogen content increased up to 9th day in shrimps reared in BWRV and up to 3rd day in ISRV reared shrimps. Similarly, tri methyl amine content increased up to 3rd day for ISRV, there after the values decreased. The values of lipid oxidation such as peroxide value, free fatty acid and thiobarbituric acid reactive substance increased. Sensory scores for ice stored BWRV and ISRV showed a decreasing trend with increasing storage period. Interpretation: On the basis of microbiological parameters, pacific white shrimp (Litopenaeus vannamei) reared in brackish water and inland saline water can be ice-stored up to 12 days in fresh conditions, while other biochemical and sensory parameters are acceptable up to 18 days.

Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profile analysis for estimating the hardness, gumminess and chewiness parameters and colour analyser for measuring the difference in whiteness among samples were used. FTIR (Fourier Transform Infrared Spectroscopy) was used to estimate the percentage of proteins folded during heat denaturation process. Result: Textural parameters of CWS (Conventional Washed Surimi) gel showed ideal gel strength of 191.06 g cm, hardness of 46.48 N, gumminess of 30.75 N and chewiness of 28.70 N. Colour analysis of UM (Unwashed Mince), CWS and CWS gel showed whiteness of 38.59, 61.45 and 72.07. FTIR analysis of UM, CWS and CWS gel shows unfolding of protein structures in the wavelength of 1688.07 cm-1, 1665.34 cm-1 and 1653.20 cm-1. This study reveals the potential use of pony fish (Leiognathus sp.) as one of the favorable fish species for surimi and sausage production showing virtuous instrumental quality attributes.