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Not AvailableIn the present study, fish nuggets were prepared from pink perch mince and their qualities were evaluated under chilled storage. Pink perch mince had 81.46 per cent moisture, 17.44 per cent protein, 0.85 per cent fat and 1.02 per cent ash. Fish nuggets were prepared in three different formulations by incorporating corn starch , green tea extract and BHT . Formulation containing only corn starch was served as control. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid values during storage. However, sample contained green tea extract had a lower TBA value than BHT incorporated sample and control . Similar trend also observed for free fatty acids, peroxide value, total volatile base nitrogen and trimethylamine content. Texture analysis showed an increased trend in hardness during storage. L value showed a decreased trend in green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 17 days.Not Availabl

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Not AvailableBombay duck (Harpodon nehereus) is one of the important fishery species along Gujarat and Maharashtra coasts. Due to a very high moisture content (90%), it is unsuitable to use either in fresh or in frozen form and almost entire catch is consumed in sundried form. This study is aimed to explore the possibilities of better utilization of this species by development of battered and breaded fish fingers. Fish fingers were prepared from Bombay duck fillet and their qualities were evaluated under chilled storage up to 21 days. Fish fingers had 52.43% moisture, 12.25% protein, 10.17% fat, 2.03% ash and 23.12% carbohydrate. Results showed increasing trend in pH, TVB-N, FFA, PV and TBA values (p<0.05) during storage. Microbiological analysis revealed that total plate count of fish fingers was within the acceptable limit (1.29 x 104 cfu g-1 on 21st day) throughout the storage period. Sensory evaluation showed decrease in overall acceptability of fish finger during chilled storage. Results indicate that fish fingers from Bombay duck can be stored for 15 days in 4°C without change in sensory quality.Not Availabl

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Not AvailableIn the present study, the effect of storage in slurry ice compared to conventional flake ice (control) on the quality of croaker (Johnius dussumieri) fish was evaluated. Biochemical, microbiological, and sensory analyses were performed. Total volatile base nitrogen, trimethylamine nitrogen, and pH values were lower for fish stored in slurry ice than in control. Similarly, aerobic plate count and Pseudomonas sp. count were also found at lower population levels in fish stored in slurry ice. Texture profile analysis revealed that fish stored in slurry ice showed improved texture. Based on the microbiological and sensory analysis, the shelf life of croaker fish stored in slurry ice was 15 days.Not Availabl

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Not AvailableIn the present study, fish nuggets were prepared from pink perch (Nemipterus japonicus) mince and their qualities were evaluated under chilled (2 °C) storage. Pink perch mince had 81.46 plus or minus 0.25% moisture, 17.44 plus or minus 0.20% protein, 0.85 plus or minus 0.05% fat and 1.02 plus or minus 0.02% ash. Fish nuggets were prepared in three different formulations by incorporating corn starch (4%), green tea extract (0.1%) and BHT (0.01%) in to fish mince referred to as: Control, GTE and BHT respectively. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid (TBA) values during storage. However, sample containing green tea extract had a lower TBA value (0.34 plus or minus 0.01 to 0.44 plus or minus 0.03 mg MDA per kg) than BHT incorporated sample (0.42 plus or minus 0.01 to 0.80 plus or minus 0.02 mg MDA per kg) and control (0.82 plus or minus 0.02 to 2.14 plus or minus 0.01 mg MDA per kg). Similar trend was also observed for free fatty acids, peroxide value (PV), total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) content. Texture analysis showed an increasing trend in hardness of all samples during storage. L* value showed a decreasing trend in (59.59 plus or minus 1.2 to 56.95 plus or minus 0.95) green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 15 days.Not Availabl

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Not AvailableSeafood is perceived as an excellent source of nutrients especially quality protein which is characteristically tender and easily digestible. Pasta products, being one of the most popular and widely consumed foods globally are the ideal sources for incorporating marine functional ingredients to reach the target population. Judicious formulation of ingredients in pasta helps to cut down the calorie making it more nutritious. Hence a study was carried out to develop fish pasta from Bombay duck by cold extrusion method. Wheat and refined wheat flour (1 colon 1) were the basic ingredients and fish mince was added at different levels viz., 5, 10, 20 and 30 per cent for pasta preparation. Pasta with no added fish mince was used as control. Influence of the ingredients on the physical, cooking and sensory properties of fish pasta was studied. Moisture content of dried pasta ranged from 8-10 per cent. An increase in protein and ash contents were observed with increased fish mince incorporation in pasta. Cooking properties viz., cooking time, cooking loss and cook weight was directly related to the levels of fish mince in pasta. The texture of the samples were also influenced by the levels of fish mince in pasta as indicated by a decrease in hardness and chewiness as well as shear strength with increase in fish mince levels in samples. Textural and sensory properties of pasta revealed a fish mince level of 5 per cent as desirable and mouth feel of the product was affected beyond this concentration.Not Availabl

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Not AvailableFish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.Not Availabl