Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative potential, fatty acid profile and electrophoretic pattern of protein in ngari and hentaak were studied. pH and total titratable acidity (TTA) of the products justified their stability at ambient temperature. Both ngari and hentaak showed higher contents of calcium (362.79 ± 26.89, 472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium (58.20 ± 7.36, 75.74 ± 6.62) and magnesium (16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper and zinc were found in lesser amount. DPPH · radical scavenging activity was close to 87 % in both the products and the ferric chloride reducing power assay was dose dependent in both the products. Both omega-3 and omega-6 fatty acids were found in ngari; whereas, only omega-3 fatty acids were observed in hentaak. Linoleic acid (11.68 %) and arachidonic acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak, it was only arachidonic acid (8.54 %). Apart from essential fatty acids, essential amino acids were also found in considerable quantity in both the products. Micrococcus sp. and Staphylococcus sp. were found to be the dominant bacterial genus in both the products; while Ngari also had lactic acid bacteria group. The nutritional properties afforded by these products justify their preference by the population.
Surimi is a Japanese word for washed fish mince which can be used as a raw material for the preparation of various analogue products like shrimp, lobster, crab analogue, etc. which have a very good demand in the international market. Most of the lean fishes in tropical environment have good gel-forming ability, compared with fatty fishes but due to overexploitation of lean fishes its stock got depleted. However, fatty fish like lesser sardine have low gel-forming ability due to high fat content. Recently, plant phenolic compounds have been used successfully as protein cross-linkers. Therefore, an attempt has been made in the present investigation to extract phenolic compounds from seaweed which is abundantly available at the west coast of India and to use it as protein cross-linker in fatty fish, i.e. lesser sardine surimi. Water seaweed (Sargassum tenerrimum) extract (WSE) contained 16.24 mg tannin/g of dry seaweed powder. Effects of WSE at different levels (0.5-2.5 % of Surimi) on the properties of gels from lesser sardine (Sardinella brachiosoma) surimi were investigated in comparison with surimi gel without seaweed extract. Gels added with 2.0 % WSE had the increases in gel strength by 76.27 %, compared with the control (without addition of extracts). The lowered expressible moisture content was observed in surimi gels incorporated with 2 % WSE. Slight decreases in whiteness were observed with increasing seaweed extract concentration. Protein solubility % also indicates that, sample prepared with 2 % WSE have low solubility in 0.6 M KCL. There was no significant difference in the pH values of treated surimi gel and control surimi gel samples. Therefore, it may be concluded that the extract of seaweed can be used as gel enhancer in lesser sardine surimi with coincidental increase in texture likeness and had no negative effect on colour and odour likeness.
The effect of garlic's aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.
An attempt was made to study the nutrient profile of traditionally sun-dried Acetes with respect to its proximate composition, amino acids, fatty acids, minerals and heavy metals. From the results, it was found that dried Acetes contained 19.00±0.70% moisture, 48.29 ± 0.64% crude protein, 16.05±0.52% ash and 3.62±0.09% crude fat. Biopolymer content in dried Acetes showed 10% chitin. Amino acid profile of dried Acetes confirmed that it could serve as a significant source of essential amino acids. Fatty acid profile revealed 9, 12-otadecadieonic acid (17.08%), docosahexaenoic acid (DHA) (15.69%), eicosapentaenoic acid (EPA) (13.45%) and docosanoic acid (11.75%) as the major fatty acids. Mineral profiling indicated the presence of P, Ca, K, Mg, Na and Fe. Heavy metal analysis indicated the presence of Cd, Cu, Pb and Zn. However, harmful metals like cadmium and lead were found to be low. From microbiological quality analysis of dried Acetes, the total plate count and faecal coliforms count were found to be 4.1 x 103 cfu g-1 and 35 MPN per100 ml, respectively while Staphylococcus aureus colonies were not detected. Results of the study indicated that dried Acetes was not processed properly and hygienically as revealed by its content of high moisture and faecal coliforms, respectively. Further, based on proximate composition, amino acids, fatty acids and mineral profile, it can be concluded that dried Acetes can be a good source of health beneficial nutrients.
Surimi is a Japanese word for washed fish mince which can be used as a raw material for the preparation of various analogue products like shrimp, lobster, crab analogue, etc. which have a very good demand in the international market. Most of the lean fishes in tropical environment have good gel-forming ability, compared with fatty fishes but due to overexploitation of lean fishes its stock got depleted. However, fatty fish like lesser sardine have low gel-forming ability due to high fat content. Recently, plant phenolic compounds have been used successfully as protein cross-linkers. Therefore, an attempt has been made in the present investigation to extract phenolic compounds from seaweed which is abundantly available at the west coast of India and to use it as protein cross-linker in fatty fish, i.e. lesser sardine surimi. Water seaweed (Sargassum tenerrimum) extract (WSE) contained 16.24 mg tannin/g of dry seaweed powder. Effects of WSE at different levels (0.5-2.5 % of Surimi) on the properties of gels from lesser sardine (Sardinella brachiosoma) surimi were investigated in comparison with surimi gel without seaweed extract. Gels added with 2.0 % WSE had the increases in gel strength by 76.27 %, compared with the control (without addition of extracts). The lowered expressible moisture content was observed in surimi gels incorporated with 2 % WSE. Slight decreases in whiteness were observed with increasing seaweed extract concentration. Protein solubility % also indicates that, sample prepared with 2 % WSE have low solubility in 0.6 M KCL. There was no significant difference in the pH values of treated surimi gel and control surimi gel samples. Therefore, it may be concluded that the extract of seaweed can be used as gel enhancer in lesser sardine surimi with coincidental increase in texture likeness and had no negative effect on colour and odour likeness.
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