Quality evaluation of ready-to-eat fish ball in curry

Kolekar, AD; Pagarkar, A. U.

doi:10.3329/sja.v11i1.18373

Cited by 12 publications

(7 citation statements)

References 9 publications

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“…In their study the found a significant (p<0.01) reduction of pH from 4.63 to 4.00 of pickle prepared with small freshwater prawn Macrobrachium dayanam. Kolekar and Pagarkar (2013) observed that-the pH decreased from 6.38 to 6.07 of prepared fish ball curry within the storage period of 12 days which was more or similar to the present finding. In the present study pH of fish condiment stored at refrigeration and frozen temperature decreased slowly.…”

Section: The Ph Valuesupporting

confidence: 91%

Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

Hossain

Shikha

Naher

2019

J Bangladesh Agric Univ

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Quality parameters of a fish/food product changes with the storage temperature. Therefore, the present study was carried out to evaluate the effect of different storage temperatures on the changes in chemical and microbiological parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalmus). The study was conducted in the Department of Fisheries Technology Laboratory from October 2015 to September 2016.Standard methodologies for product preparation and other analyses (chemical and microbiological) with some modifications were followed. The results of the experiment showed that- irrespective of storage temperature the TVB-N value increased progressively with the lapse of storage period. At room temperature (28°C to 32°C), the values increased very rapidly in compare to those of refrigeration (5°C to 8°C) and frozen temperature (-18°C to -20°C). The TVBN value increased from 1.63±0.01 to 3.31±0.06, 3.18±0.02 and 2.02±0.02 mg/100g on day 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. On the other hand, the peroxide values increased from 2.80±0.10 to 6.08±0.10, 6.97±0.20 and 5.40±0.20 meq/kg of oil, on 15th at room, 90th at refrigeration and 120th at frozen storage temperature, respectively. Throughout the storage period, the pH values of fish condiment also changed at different temperatures. The pH value decreased from 5.24±0.01 to 4.75±0.05, 4.51±0.11 and 4.49±0.90, respectively on day 15th at room, day 90th at refrigeration and day 120th at frozen storage temperature. The bacterial load (CFU/g) in condiment was found to increase at room temperatures (from 2.2 ×104 to 2.6×107). However, the growth of bacteria was slower at refrigeration temperature (from 2.2 ×104 to 2.5×107) and at frozen temperature bacterial growth found negative (from 2.2 ×104 to 3.6×102). So, from the observation on the changes in different quality parameters at different storage temperatures, it could be concluded that, the shelf life of Thai pangus fish condiment at room temperature was shorter but at refrigeration temperature fish condiment may remain in acceptable condition more than 90 days and more than 120 days at frozen temperature. J Bangladesh Agril Univ 17(3): 417–423, 2019

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Section: The Ph Valuesupporting

confidence: 91%

Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

Hossain

Shikha

Naher

2019

J Bangladesh Agric Univ

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“…TVB-N value was found to be 3.5 mg/100g in horse mackerel surimi at 150 days of frozen storage by K€ ose and Uzuncan (1999), which also supported the results of the present study. The increased trends in TVB-N values with the increased chilled and frozen storage time were also reported for many value-added fishery products (Khanipour et al, 2014;Kolekar and Pagarkar, 2013). The present study (Table 4) also showed similar trends where the TVB-N values were increased in both the hilsa products with the progress of storage time, but the values remained within the acceptable limit.…”

Section: Tvb-nsupporting

confidence: 88%

Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

Nowsad¹,

Al-Shahriar²,

Hoque³

2021

Heliyon

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Hilsa shad (Tenualosa ilisha) is one of the most popular and tastiest fishes in Southeast Asia because of its unique soft texture, mouth-watering flavor, high nutritive value with high protein, and very high lipid, attractive body shape, and highly appealing shiny appearance. Recently increased productions of hilsa, in association with high demand but very high price, make it to be a good candidate for value-addition. The major challenge of hilsa value addition lies in its high lipid content, while lipids are the reasons for its unique tastiness. Under a national initiative, the present study therefore developed novel methods to prepare hilsa cube and hilsa powder by stabilizing lipids and proteins, which contained the original taste and flavor of hilsa, and had good storability in freezing and room temperature conditions for 6 months. The pre-spawning, moderate size (600-700g) female hilsa was used for product formulation. Proximate composition, biochemical qualities (TVB-N, TMA-N, pH, PV, TBA value, histamine content) of the hilsa cube and powder were analyzed following standard methods and sensory properties were analyzed using a 5-point hedonic scale. The biochemical parameters and sensory properties of the products varied based on ingredients used and the final product states. Both the products were in good quality for 6 months of storage, since cryoprotectants protected the protein quality both during freezing and high-temperature processing. Carotenoid extract from fresh carrots was found to be effective in reducing lipid oxidation in hilsa. Biochemical attributes in all products gradually decreased with storage time (p < 0.05). Almost similar sensory attributes were observed in both hilsa powder and hilsa cube, which were gradually decreased (p > 0.05) with the progress of the storage period. Both the products were within the acceptable quality limit during all storage periods and conditions. The results suggest that hilsa cube and powder have excellent quality standards, storage stability, and the possibility for fortifying ready-to-eat value-added hilsa products for the consumers at home and aboard.

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“…The TPC's results can be useful to judge the shelf-life or forthcoming changes of sensory in a food product [33]. The initial total plate count (TPC) of crab balls in this study was 3.0 log CFU g -1, and the low initial TPC in balls indicated very good quality; this is lower than the initial TPC (4 log CFU g -1 ) of the fish ball [34] and relatively higher than the initial TPC of the fish ball in curry [35]. The maximum microbiological limit for frozen products is 7 log CFU g -1 [37].…”

Section: Discussionmentioning

confidence: 72%

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

2022

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Meatballs made from fishery products such as fish, shrimp, and squid are among the popular street foods in Asia. To meet the increasing demand for these street foods, there is a need to develop/formulate new balls out of fishery products. Hence, in this study, crab balls from blue swimming crabs (Portunus pelagicus) were formulated and standardized using three formulations (meat and binder ratio): Formulation A (50:50), Formulation B (60:40), and Formulation C (70:30). Sensory attributes such as flavor, color, texture (juiciness and chewiness), and general acceptability of the three formulations were evaluated by sensory panelists. Selected formulation was further analyzed in terms of shelf-life testing and comparison with the existing commercial squid ball. Consumer testing was also done to determine the feasibility of the formulated crab ball. Results revealed that Formulations B and C received the highest overall score of sensory attributes (p

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Quality evaluation of ready-to-eat fish ball in curry

Cited by 12 publications

References 9 publications

Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

Effect of storage temperatures on the quality parameters of fish condiment prepared from Thai pangus (Pangasianodon hypophthalamus)

Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

Acceptability and Shelf-life Testing of Newly Formulated Crab Balls from Blue Swimming Crab (Portunus pelagicus)

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