Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (<i>Hypophthalmichthys molitrix</i>)

Salman, A. S. M.; Hussain, Md. Ashraf; Sultana, Soma; Bhattacharjee, Debarshi; Bapary, Mohammad Abu Jafor; Ahmmed, Mirja Kaizer; Islam, Jakiul; Sayeed, Abu

doi:10.1080/10498850.2022.2060054

Cited by 2 publications

(12 citation statements)

References 50 publications

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“…Nevertheless, PBC for various fish products stored in the refrigerator were shown to enhance over the course of storage periods. 2,41 Likewise, increasing trends of MBC in a number of fish products were also documented. 42,43 Linear regression showed a satisfactory and significant relationship between storage time and MBC or PBC (Figures 3 and 4).…”

Section: Microbiological Countsmentioning

confidence: 93%

“…The carbohydrate content was calculated by subtracting the total weight of the samples from the sum of the moisture, lipid, protein, and ash content. 2 The formula described by Bekhit and colleagues was applied to determine the quantity of energy (kcal/100 g). 26 2.3.2.…”

Section: Evaluation Of Storagementioning

confidence: 99%

“…1 In Bangladesh, owing to their unappealing color, taste, excessive bone and fat content, exotic fish species including bighead carp (Aristichthys nobilis), common carp (Cyprinus carpio), grass carp (Ctenopharyngodon idella), silver carp (Hypophthalmichthys molitrix), and striped catfish (Pangasianodon hypophthalmus) are typically perceived as low-valued fish. 2 Yet, these fish species, which make up more than 20% of Bangladesh's total fish production, are vital for providing the vast population of the nation with essential nutrients, including protein, vitamins, and minerals. 3 One of the main issues expressed by the producers of these fish species is lower profit margins because of inadequate market demand, which is further exacerbated by rising production costs.…”

Section: Introductionmentioning

confidence: 99%

“…With changes in demographic trends and urbanization, the appetite for convenient foods, such as ready-to-eat and/or ready-to-cook items, has been surging rapidly in recent years. 2,4 Pickling is a traditional method of preserving food that has been used for centuries. 5 In recent years, there has been an increase in consumer interest in meat pickles, and pickling has been successfully applied to a variety of animal meats, including chicken, 6,7 goat or mutton, 8,9 buffalo, 10 as well as several species of bird.…”

Section: Introductionmentioning

confidence: 99%

“…Fish that are deemed of little or no economic value because of issues such as poor quality, small size, availability, or low demand may be referred to as “low-valued” or “under-valued” based on the location and time of year . In Bangladesh, owing to their unappealing color, taste, excessive bone and fat content, exotic fish species including bighead carp ( Aristichthys nobilis ), common carp ( Cyprinus carpio ), grass carp ( Ctenopharyngodon idella ), silver carp ( Hypophthalmichthys molitrix ), and striped catfish ( Pangasianodon hypophthalmus ) are typically perceived as low-valued fish . Yet, these fish species, which make up more than 20% of Bangladesh’s total fish production, are vital for providing the vast population of the nation with essential nutrients, including protein, vitamins, and minerals .…”

Section: Introductionmentioning

confidence: 99%

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From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Hani

Hussain

Sarker

et al. 2023

ACS Food Sci. Technol.

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Development of high-value products has emerged as a potential solution to increase the value of underutilized fish species. This study aimed to determine the feasibility of producing high-value pickled silver carp (Hypophthalmichthys molitrix) by evaluating the quality of the pickles during storage at ambient (25 ± 5 °C) and refrigerated (4 ± 1 °C) temperatures for 28 and 60 days, respectively. The proximate composition, biochemical, microbiological, and sensory qualities of the pickles were monitored throughout the storage periods. The results showed that the quality of the pickled silver carp declined over time, with faster deterioration observed at ambient temperature than in a refrigerator. A significant correlation (p < 0.01) was found between biochemical and microbiological parameters, and linear regression analysis showed a significant relationship between quality parameters and storage days. These findings suggest that pickled silver carp has potential as a high-value product that could offer consumers a convenient and nutrient-rich alternative to fresh fish.

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Section: Microbiological Countsmentioning

confidence: 93%

Section: Evaluation Of Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Hani

Hussain

Sarker

et al. 2023

ACS Food Sci. Technol.

Self Cite

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Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

Shen

Yang

Zhang

et al. 2023

Foods

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In this study, fuzzy mathematics and response surface modeling were applied to optimize the preparation process of beef liver paste and characterize the proximate composition, sensory and physicochemical qualities, and in vitro simulated digestive properties while refrigerated at 0–4 °C (0, 3, 7, 15, 30, 45, and 60 days). The results showed that the optimal preparation process was 4.8% potato starch, 99.4% water, 10.2% olive oil, and a 3:2 ratio of chicken breast and beef liver. The beef liver paste prepared contained essential amino acids for infants and children, with a protein content of 10.29 g/100 g. During storage, the pH of the beef liver paste decreased significantly (p < 0.05) on day 7, texture and rheological properties decreased significantly after 30 days, a* values increased, L* and b* values gradually decreased, and TVB-N and TBARS values increased significantly (p < 0.05) on day 7 but were below the limit values during the storage period (TVB-N value ≤ 15 mg/100 g, TBARS value ≤ 1 mg/Kg). In vitro simulated digestion tests showed better digestibility and digestive characteristics in the first 15 days. The results of this study provide a reference for the development of beef liver products for infant and child supplementation.

show abstract

Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)

Cited by 2 publications

References 50 publications

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality

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