Preparation and Storage Characteristics of Ribbon Fish Laminates

MFSc, K. Jeevanandam; Venugopal, V.; Doke, S. N.; Rao, B. Y. K.; Bongirwar, D.R.

doi:10.1300/j030v10n04_07

Cited by 2 publications

(3 citation statements)

References 11 publications

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“…The standard procedure developed for laminates from fish fillets reported by Jeevanandam et al (2001) has been followed in this experiment with further modification as required for Pangas fish fillet. Drying and smoking of laminates in mechanical chambers was done following the process as described by Karthikeyan et al (2007).…”

Section: Methodsmentioning

confidence: 99%

“…This also provides a uniform drying and gives better appearance. This method is successfully utilized for production of dehydrated laminates from Bombay duck and Ribbon fish available in west coast of India (Lewis, 1978;Jeevanandam et al, 2001). Similar processing was adopted by Siriskar et al (2013) to produce salted and pressed anchovies in which the salted anchovies were pressed using wooden box to drain off the water from fish and making it into cake shape.…”

Section: Quality Of the Smoked Fish Laminatesmentioning

confidence: 99%

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Smoked Fish Laminates: A Product from Pangas Fillet for Better Drying Efficiency and Reduced Processing Time

Dhar,

Mahanta

2023

BioResToday

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The North-East India is well-known for having various traditional fish products and preservation techniques. One such product is 'Smoked fish'. It's a cured fish product made of small indigenous fishes like Puntius spp., Mystus spp., Mola spp., Channa spp., etc. and it is most popular in Manipur among all the Northeastern States. Pangas fish, which is less preferred and consumed, was used for the study. Prior to dehydration, Pangas fish laminates were prepared by applying constant pressure to fillets making it flat which increases surface area ensuring uniform drying. Further, laminates were smoked at standard temperature till characteristic colour and flavour and moisture content reduced to 28.66% with high protein content of 36.96% and improved the shelf life upto 10 weeks. Fat and ash content increased to smoked laminates from 5.77 to 7.26% and 0.94 to 4.8% respectively. Vacuum packaging ensures good shelf life of smoked laminates under ambient storage.

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Section: Methodsmentioning

confidence: 99%

Section: Quality Of the Smoked Fish Laminatesmentioning

confidence: 99%

Smoked Fish Laminates: A Product from Pangas Fillet for Better Drying Efficiency and Reduced Processing Time

Dhar,

Mahanta

2023

BioResToday

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“…Screw presses need a constant supply of by-products to be treated, they can be used as dewatering pretreatment for fish meal production (Bimbo, 1990;Tiller, 1999), for the preparation of fish laminates (Jeevanandam et al, 2001) and also in fish oil extraction from fatty species such as herring (Aidos et al, 2003). As the raw material is conveyed by one or two parallel screws along a perforated barrel, the volume between the screw flights is gradually reduced, thus increasing the pressure at which the material is subjected and the amount of liquid expressed.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards

Pérez‐Gálvez

Chopin

Mastail

et al. 2009

Journal of Food Engineering

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a b s t r a c tFresh sardine (employed as discard model species) was pressed with a hydraulic press in order to obtain a partially dewatered cake (whose volume represents between 55% and 60% of the initial volume of raw material) and a 3-phase press liquor comprising an aqueous fraction, an oil fraction and a variable amount of suspended solids. Pressing conditions, such as final pressure to which the sardine was subjected, compression speed, number of pressing stages and time of relaxation between two consecutive pressing stages, were optimised by means of a statistically designed experiment. The goal of the optimisation problem was to achieve maximal yield of press liquor with a minimum load of suspended solids. The suspended solid content in the press liquor must be kept to a minimum in order to facilitate any further treatment by operations such as membrane filtration. The conflict between these two objectives suggested employing a multiobjective optimisation technique. A Pareto Front was generated in order to find a set of solutions which satisfied both objectives to an adequate degree.

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Preparation and Storage Characteristics of Ribbon Fish Laminates

Cited by 2 publications

References 11 publications

Smoked Fish Laminates: A Product from Pangas Fillet for Better Drying Efficiency and Reduced Processing Time

Smoked Fish Laminates: A Product from Pangas Fillet for Better Drying Efficiency and Reduced Processing Time

Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards

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