Effects of Pangasius (<i>Pangasius hypophthalmus</i>) and Skipjack Tuna (<i>Sarda orientalis</i>) mince blend on the quality of fish products: Ways to utilize resources and nutrition in Bangladesh

Hoque, Md. Sazedul; Roy, Subrata Chandra; Mukit, Shihab Sharar; Rahman, Md. Bokthier; Akter, Shaida

doi:10.1002/fsn3.2612

Cited by 6 publications

(4 citation statements)

References 27 publications

(66 reference statements)

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“…The proximate composition of raw fillet and boiled mince of fish and chicken were analyzed (Figure 1). Hoque et al (2021) found moisture of raw pangas fish 69.75±0.96%, protein 19.49±0.71%, lipid 8.84±0.20%, ash 1.71±0.38% strongly matched with the data found in this experiment. Another study conducted by Rathod and Pagarkar, (2013) revealed the moisture, protein, lipid, ash of raw pangas meat to be 76.62%, 14.37%, 6.76% and 2.25% respectively, which also more or less matched with the obtained data of raw pangas fillet.…”

Section: Raw Fillet and Boiled Mincesupporting

confidence: 89%

Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus

Shikha,

Hossain,

Binti

et al. 2023

AFS

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This study was performed to compare the likings of fish (Pangas) and chicken cutlet as well as to find the best preparations among three fish cutlets. Taking three groups- Teachers, staffs, and students as panelists, it was found that all the panelists preferred one fish cutlet equally with chicken cutlet. Teacher and staff group liked the cutlet incorporated with 40% fish muscle, whereas student group liked the cutlet made with less amount of fish muscle (30%). The attributes like – Odor, Color, Taste, Texture were studied and compared among each preparation of cutlets along with overall acceptability of the products. Proximate compositions were checked to reveal the nutritional containment at various stages. The biochemical qualities of the final cutlets were checked to ensure that no serious quality compromission has occurred during preparation and all parameters were found to be at a safe level.

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Section: Raw Fillet and Boiled Mincesupporting

confidence: 89%

Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus

Shikha,

Hossain,

Binti

et al. 2023

AFS

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“…This might be because rural residents had higher energy expenditure in their daily work, especially in agricultural and domestic activities like fuelwood and water collection (Saaka et al, 2017 ). Also, it might be due to lower incomes in rural areas restricting food consumption, but having access to fresh fruits at different seasons (Hoque et al, 2021 ; Perrin et al, 2018 ). It might also be as a result of less access to and use of public transport which makes them walk and this helps them in burning down some excess fats than the sedentary lifestyles in the urban areas since the World Health Organization recommends exercises in the form of walking for healthy living (Owade et al, 2020 ; Yankah et al, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Effects of food price on nutrition outcomes among women in Nigeria

Fajobi,

Ajetomobi,

Raufu

et al. 2023

Food Science & Nutrition

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Nutrition outcomes (undernutrition, overweight, and obesity) among women are growing concerns across the globe. Currently, the rate of undernutrition and overweight among women in Nigeria is ranked among the highest in Africa. A major contributory factor reported is unstable food prices in the country. This study, therefore, examined the effects of food prices on nutrition outcomes among women in Nigeria. Secondary datasets retrieved from two different sources were used for this study. Cross‐sectional data on weight and height for women were obtained from Nigeria Health Demographic Survey (NHDS). Data on monthly prices of the selected food items were obtained from the Nigeria Bureau of Statistics (NBS). The data were categorized into energy dense (yam tuber, garri, rice, and maize) and nutrient dense (egg, beef, and chicken). Multinomial logit regression was used to estimate the relationship between the prices of energy and nutrient‐dense food prices concerning respondents' personal and environmental characteristics such as age, wealth status, and region; as well as the three nutrition outcomes for women (undernutrition, overnutrition, and obesity). This study revealed that the prevalence of overweight and obesity among women was 19.9% and 10.3%, respectively. Nutrition outcomes (obesity and overweight) were positively correlated with the price of energy‐dense food with 0.2% and 0.3%, respectively. Nutrient‐dense food price is negatively correlated with undernutrition with a probability of 0.1%. The study recommends that food policy instruments such as food prices and subsidies can be introduced to favor the consumption of healthier food to stem the prevalence of overweight and obesity in Nigeria.

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“…It was emphasized that the type of fish, as the main ingredient, influences the cooking method for making fish balls. A previous study produced fish balls from a mixture of P. hypophthalmus and Sarda orientalis meat using two methods: incubation at 50 °C for 60 minutes followed by heating at 100°C for 30 minutes, and pressure steaming at 120 °C and 15 lbs/inch 2 for 20 minutes (Hoque et al, 2021). Another report applied heat treatment to make fish balls from Hypophthalmichthys molitrix by soaking the meat in warm water (40 °C) for 30 minutes, then increasing the temperature gradually to 90 °C for 20 minutes (Fan et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

Trúc

Nguyen

2023

Squalen Bull. Marine Fisheries Postharvest Biotech.

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The demand for Tra fish (Pangasius hypophthalmus) fillets is increasing every year which also increases the number of fish meat byproducts. Approximately 10% of P. hypophthalmus meat is discarded after the production of fish fillets. This study aimed to develop fish balls from the fishmeat byproduct of P. hypophthalmus fillet then investigated the effect of cooking methods and preservation time on the alteration of its texture, brightness, and total bacterial count (TBC). The raw material, minced byproduct and fish balls were analyzed for pH, protein, fat, and moisture contents. The protein content in Tra fish reached 7.35% and increased to 37.14% after the completion of the processing stages for the finished product. Blanching for 4 minutes at 90°C and steaming for 4 minutes at 100°C resulted in good texture and brightness of fish balls. However, a more effective reduction in total bacterial count was observed during the blanching process. Fish balls were preserved by freezing at -40 °C for 42 days and still maintained stable brightness. However, TBC increased significantly after 7 days, and conversely for the texture of fish balls. A finding on the stability of texture and TBC of fish balls when continued preservation from 7 to 42 days. The utilization and use of by-products from the fish fillet processing industry contribute to improving the economic value of the aquaculture industry.

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Effects of Pangasius (Pangasius hypophthalmus) and Skipjack Tuna (Sarda orientalis) mince blend on the quality of fish products: Ways to utilize resources and nutrition in Bangladesh

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 6 publications

References 27 publications

Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus

Comparison of Likings towards Fish Cutlet Made from Pangasianodon hypophthalmus

Effects of food price on nutrition outcomes among women in Nigeria

Effect of Cooking and Preservation Time on Fish Balls Quality Produced from Pangasius Hypophthalmus Meat By product

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