Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology

An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study

The relation of nucleic acids to condition factor in the catfish, Heteropneustes fossilis

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Not AvailableChanges in biochemical, microbiological and sensory attributes of dried sardine (Sardinella longiceps) during storage in air pack (AP), vacuum pack (VP) and active pack were investigated. For this purpose, total volatile basic nitrogen, trimethylamine nitrogen, TBA values, free fatty acids value and peroxide value, sensory attributes and microbiological analyses were carried monthly during storage. Dried fish packed with oxygen scavenger was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader, textural analysis also complimented the findings based on microbiological, biochemical and sensory analyses. Therefore, oxygen-absorbing packaging may be used to pack dried sardine. Sardine as long as 180 days without indicating sign of spoilage observation in quality.Not Availabl