Production and quality assessment of fish pickles from mola (Amblypharyngodon mola) fish

Fish pickles (with olive and tamarind) were prepared from mola fish (Amblypharyngodon mola) and their nutritional and food quality were assessed. The quality of the pickle prepared with olive was excellent and the pickle prepared with tamarind was found good. Moisture content of the two pickle products were 43.85% (with tamarind) and 50.89% (with olive). The protein and lipid contents of tamarind added pickle were 19.13 and 35.64% respectively; pickle with olive contained less protein (13.16%) compared to tamarind added mola pickle. Lipid contents were almost same in both cases. Ash content of two pickles was also found similar (1.00%). The quality of mola pickles stored either in cool condition (4°C) with vinegar or at room temperature with Na-benzoate were found good for consumption up to 90 days of storage. All of the fish pickles preserved under different condition were found in acceptable condition up to 240 days storage and pickle with vinegar stored at 4°C was found good for consumption at the end of 240 days

Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions

The effect of formalin on the organoleptic parameters, biochemical composition and storage quality of iced and frozen stored giant freshwater prawns (Macrobrachium rosenbergii) was investigated. The organoleptic characters such as appearance, textural condition, colour, odour of both formalin added and non-added prawns were evaluated. The quality of non-added prawns was judged good up to first 3 days of iced storage and remained acceptable in terms of commercial standard for processing in the industry up to 6 days. On the other hand, formalin added samples were organoleptically acceptable up to 8 days. The expressible moisture content of both formalin added and non-added prawns continued to increase gradually during 90 days of frozen storage and it was higher in non-added sample. Study of proximate composition at initial storage showed that there were variations in composition between formalin added and non-added samples. At the end of 10 days of iced storage, there was little change in composition in both the cases. To assess the freshness of the prawn samples, TVB-N value and myofibrillar protein solubility were determined. Under iced storage, there was a clear trend of increasing TVB-N value both in formalin added and nonadded samples with higher value in non-added sample. The initial myofibrillar protein solubility of formalin added prawn was 88% and that of non-added sample was 80%. After 10 days of iced storage, the protein solubility of both the samples decreased to 50% of their initial value. The solubility of myofibrillar protein of formalin added prawn was lower than non-added sample. Overall loss of freshness took place much faster in non-added prawn sample than the formalin added sample both under iced and frozen storage conditions

Shelf life of giant freshwater prawn (Macrobrachium rosenbergii) under different storage conditions

The effect of formalin on the organoleptic parameters, biochemical composition and storage quality of iced and frozen stored giant freshwater prawns (Macrobrachium rosenbergii) was investigated. The organoleptic characters such as appearance, textural condition, colour, odour of both formalin added and non-added prawns were evaluated. The quality of non-added prawns was judged good up to first 3 days of iced storage and remained acceptable in terms of commercial standard for processing in the industry up to 6 days. On the other hand, formalin added samples were organoleptically acceptable up to 8 days. The expressible moisture content of both formalin added and non-added prawns continued to increase gradually during 90 days of frozen storage and it was higher in non-added sample. Study of proximate composition at initial storage showed that there were variations in composition between formalin added and non-added samples. At the end of 10 days of iced storage, there was little change in composition in both the cases. To assess the freshness of the prawn samples, TVB-N value and myofibrillar protein solubility were determined. Under iced storage, there was a clear trend of increasing TVB-N value both in formalin added and nonadded samples with higher value in non-added sample. The initial myofibrillar protein solubility of formalin added prawn was 88% and that of non-added sample was 80%. After 10 days of iced storage, the protein solubility of both the samples decreased to 50% of their initial value. The solubility of myofibrillar protein of formalin added prawn was lower than non-added sample. Overall loss of freshness took place much faster in non-added prawn sample than the formalin added sample both under iced and frozen storage conditions