Noodles, commonly prepared from hard/soft wheat flour, is popular throughout globe due to its’ versatility, low cost, ease of preparation and nutritional quality. Commercial noodles are rich in carbohydrates, but deficient in essential nutrients, like proteins, dietary fiber and vitamins. Due to scarcity of Essential Amino Acids (EAA) like lysine and methionine in wheat-proteins, incorporation of EAA-rich-protein and fatty-acid-rich-lipids from other sources are important to improve the nutritional quality of noodles. Fish, being an excellent source of high-quality protein, rich in lysine and methionine, omega-3 fatty-acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), along with vitamins like A, D, B6, and B12, minerals like iron, zinc, iodine, selenium, potassium and sodium, protein enrichment can be achieved by fortification of carbohydrate-rich cereal-based-noodle with dried fish surimi powders. This makes the fortified noodles nutritionally significant and the sensory attributes facilitate greater consumption. Attributes like taste, nutrition, convenience, safety, longer shelf-life and reasonable price have increased global acceptance of noodles and admiration by all generations. Thus, instant noodles are used as space and emergency foods. As consumers are becoming health conscious by preferring diet rich in fiber, protein and low fat, readily digestible fish protein incorporated noodles can satisfy their nutritional requirement.
Locally known as "Katli" in Kalimpong and commonly known as Chocolate Mahseer, Neolissochilus hexagonolepis has been introduced into the aquaculture system in the region. A ray of hope for the species as several of the larger species have suffered severe declines, and are now considered threatened. The culture is not only important for the region but also can be marketed to the regions where the fish is considered as a delicacy. Fresh fish samples were randomly harvested from the farms in Kalimpong district, West Bengal India during the year 2016-2017, frozen at -40 O C±2 O C for 6 hrs, packed in a LDPE laminated film bag of 15X20 cm dimension and stored at -18±1 O C. Subsequently, samples were randomly drawn once in 30 days and its yield, quality and microbial load were studied for a period of 180 days. A significant change (p<0.05) in TPC during freezing and frozen storage was seen, increasing from an initial value of 3.26 ± 0.11 log cfu/g to a final value of 3.75± 0.12 log cfu/g. Figures crossed the suggested limit of cook loss of 30% on 180 days reaching a final value of 31.34 ± 1.41%. A significant change in the drip loss and texture parameters was also seen except for cohesiveness, springiness and resilience during the period.
Lactobacillus pentosus FPTLB13 was used as a biopreservative agent for hilsa steaks (Tenualosa ilisha) in vacuum packs at 5 O C. The inoculated steaks (T) exhibited lowering of pH from 6.2 to 5.6 on day 12, probably due to production of organic acids. A sharp increase in total volatile base nitrogen was seen after day 12 of storage in treated steaks which could be attributed to extended lag phase of the spoilage microorganisms as result of competitive inhibition by lactic acid bacteria (LAB) and effect of acidification. Application of LAB cultures seems to have decreased the rate of trimethylamine formation (p<0.05) in the inoculated steaks at 5 O C over a period of 15 days. Packing of hilsa steaks in vacuum cuts off oxygen supply and therefore lipid oxidation is reduced. The trend in changes in free fatty acid values of hilsa steaks suggested that application of LAB significantly reduced the values compared to control (C) (p<0.05). Application of LAB do not seem to improve (p>0.05) the texture and flavour of hilsa steaks, although the scores of overall acceptability suggests a significant improvement (p<0.05). The inoculated steaks were found to have a shelf life of 12 days under vacuum at 5 O C.
Food quality has become a considerable issue in food sector over the past decade. The food safety concepts are gaining attention not only in developed countries but also in developing countries like India. Finfish and shellfish are some of the highly perishable commodities, so, systematic approach is required to maintain quality during processing. There is a worldwide trend towards food safety and quality in order to prevent food borne illness. For ensuring food safety there are several quality control systems, out of which the Hazard Analysis and Critical Control Point (HACCP) is the most acceptable. In the present study, a survey was made to put an idea of implementation Quality Assurance and HACCP system in seafood plants in West Bengal. The bacteriological loads in all these plants were studied and found acceptable as per ICMSF (1988) guidelines. Further, an attempt was made to identify Critical Control Point (CCP) during receiving end of raw material at seafood processing plants. Thrust was given to adopt Total Quality Management practices during inspection of processing plants.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.