Quality Assessment of Mince Based Products Made from Mrigal  (Cirrhinus mrigala) During Frozen Storage

Rani, Tayyaba; Dhanapal, K.; Reddy, G. Varun; Reddy, D. Ravindra Kumar; Sravani, K.; Kumar, Gaurav

doi:10.20546/ijcmas.2017.612.376

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…In general, these results were consistent with previous studies by Rani et al, 2017;and Abou-Taleb, 2018, who found the same effect of the frozen storage on fish fillets and minced fish flesh.…”

Section: Changes In Proximate Compositionsupporting

confidence: 93%

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد

Mahmoud

Mohamed

Sharaf

2021

Journal of Food and Dairy Sciences

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Biochemical assay, microbial load determination, and sensory evaluation of Egyptian Catfish fillets were examined during frozen storage at -18 ºC up to 12 months. The initial chemical composition of Catfish fillet was moisture 73.01%, protein 80.96%, Crude oil 09.52%, crude ash 7.30%, and total carbohydrate 2.11%. The frozen storage process showed a significant effect on the chemical composition of studied Catfish fillets. pH and WHC values were decreased significantly whereas the TVBN and TBA values significantly increased in Catfish fillets with prolong of storage period. The microbial activities decreased during frozen storage. The total bacterial counts were 4.10, 2.11 and 2.71 (cfu×10 3 /g) in the zero, 6 and 12 months for frozen Catfish fillets, respectively. All sensory characteristics except taste and overall acceptability were significantly decreased at the end of the storage period. This study is highly significant to fulfil the consumer issue concerning the time it takes to preserve Catfish fillets without damaging public health in domestic freezers.

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Section: Changes In Proximate Compositionsupporting

confidence: 93%

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد

Mahmoud

Mohamed

Sharaf

2021

Journal of Food and Dairy Sciences

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“…Similar results were reported from the study of (Praneetha et al, 2015) during refrigerated storage of fish fingers where the moisture and protein content was found decreasing while fat and ash content was found increasing. The findings of this study are more or less parallel with the results of Rani et al (2017) where an increase in lipid, protein and ash content and a gradual decrease in moisture content of Mrigal (Cirrhinus mrigala) fish finger were observed during frozen storage. The decrease in moisture content in the stored fish sticks can be due to the dehydration that occurs at refrigeration temperature (Shikha et al, 2019).…”

Section: Proximate Composition Analysis and Ph Measurementsupporting

confidence: 87%

Quality assessment and shelf-life of processed tilapia (Oreochromis niloticus) fish sticks: Laboratory based study

Aktaruzzaman

Hani

Sayeed

et al. 2022

Arch. Agric. Environ. Sci.

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Customers prefer tilapia (Oreochromis niloticus), one of the most popular freshwater fish species farmed in Bangladesh, because of its flavor and affordable market pricing. This study aimed to develop value-added tilapia fish sticks and evaluate the quality changes, shelf life, and storage stability of the developed tilapia fish sticks in order to investigate the possibilities of better utilizing low-value tilapia fish and to satisfy consumers' growing demand for quality ready-to-eat food products. For this regard, storage characteristics in room (28ºC) and refrigerator (5ºC) temperatures were assessed in terms of microbiological, chemical, proximate, and sensory attributes. The moisture, lipid, protein, and ash contents of the fish sticks were observed to be 56.23±0.62, 7.62±0.27, 26.01±0.39, and 2.93±0.23%, respectively, at fresh condition. As storage time increased, it was discovered that ash content at room temperature increased while moisture, lipid, and protein levels steadily declined. On the other hand, it was discovered that at refrigeration temperatures, ash and fat content increased while moisture and protein content decreased. Compared to fish sticks held at ambient temperature, changes in the proximate composition of fish sticks stored in a refrigerator were found to be more stable. TVB-N was initially measured as 12.38±0.45 mg/100 g. After 24 hours of room storage, the TVB-N value exceeded the acceptable level; however, after 72 hours of refrigeration, it did not exceed the acceptable limit and was deemed fit for consumption. TPC was observed in fresh fish sticks as 3.74±0.31 Log CFU/g. In 48 hours at room temperature, the bacterial load of tilapia fish sticks increased sharply (p<0.05) during the course of the storage period and went above the microbiological threshold for fishery products (7 Log CFU/g of flesh). The bacterial growth trend was slower and, after 72 hours, was within the permitted limit at refrigerated storage temperature. All fresh products had the highest initial sensory ratings. At ambient temperature, all of the products sensory qualities significantly declined with time (p<0.05), however at refrigeration temperature, the product was determined to be more stable. The overall acceptability score assessed for appearance, flavor, taste, and texture was within acceptable limits for up to 24 hours at room temperature, but not for 72 hours at refrigeration temperature. According to the study's findings, tilapia fish sticks have a very limited shelf life at room temperature (28°C), only lasting around 24 hours, whereas they can last up to 72 hours at 5°C in the refrigerator.

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“…Increased pH in tilapia burgers during frozen storage was discovered by Lithi et al (2020). Rani et al (2017) also found similar increased value of pH in fish finger and fish burger during frozen storage.…”

Section: Discussionsupporting

confidence: 75%

Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers

et al. 2023

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Catfish (Clarias gariepinus) meat isn’t preferred by consumers in compared to other fish species meat, thus to enhance the use of catfish meat, ready to eat catfish fingers were prepared with some plants additives (amla and ginger powder). The mean objective of this study was to assess the impact of amla and ginger powder on catfish finger qualities in terms of physical, chemical, microbiological, and sensorial parameters under stored at a low temperature (5 ± 1 °C). The obtained results were compared with those of a control sample (basic formula) and a sample containing the synthetic antioxidant. During the storage period, the levels of pH, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, total bacteria count, psychrophilic bacteria, molds and yeasts counts increased dramatically, although the values remained within acceptable ranges. The findings also revealed, that amla and ginger powder considerably (p < 0.05) reduced the changes in quality parameters, as well as there was a considerable increase in the quality parameter in all treated samples than in the control. Finally, amla and ginger powder can be a substitute for synthetic antioxidants and antimicrobials. These findings suggest that the powder of amla and ginger are suitable for use as a natural antioxidants and antimicrobials to extend the shelf-life of animal products.

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Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage

Cited by 4 publications

References 20 publications

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد

Quality Assessment of Egyptian Catfish (Clarias gariepinus) Fillet During Frozen Storage تقييم جودة فيليه سمک القراميط المصرى (Clarias gariepinus) اثناء التخزين المجمد

Quality assessment and shelf-life of processed tilapia (Oreochromis niloticus) fish sticks: Laboratory based study

Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers

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