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http://krishi.icar.gov.in/jspui/handle/123456789/77445
Title: | Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage. |
Other Titles: | Not Available |
Authors: | Not Available |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Praveen Kumar G, Xavier KA, Nayak BB, Kumar HS, Venkateshwarlu G, Benerjee K, Priyadarshini MB, Balange AK |
Published/ Complete Date: | 2022-04-21 |
Project Code: | Not Available |
Keywords: | study, Pangasius, shelf life, vacuum packing, water-phase salt |
Publisher: | IFST |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | In this study, Pangasius was evaluated as a candidate species for hot smoked ready-to-eat product, and its quality and shelf life were assessed during refrigerated storage under vacuum packing. Initially, smoking conditions were optimized based on analysis of water-phase salt and sensory scores. The optimized conditions were dipping fillets in 20% brine solution for 60 min, pre-drying at 50°C for 30 min, and smoking at 80°C for 3 h. The optimized vacuum-packed smoked and nonsmoked fillets were analyzed for proximate, biochemical and instrumental, amino acid, and fatty acid degradation, microbiological, and sensory parameters at refrigerated temperature (4 ± 1°C). Benzopyrene content was analyzed for optimized salted smoked fish in comparison with salted nonsmoked fish. The major changes observed in total volatile base nitrogen, total viable count, and sensory scores on the 49th and 63rd day of storage were 41.86 and 35.89 mg N/100 g, 7.21 and 6.54 log CFU/g, and 4.83 and 5.88 for nonsmoked and smoked Pangasius, respectively. During storage, the saturated fatty acids in both smoked and nonsmoked samples increased and unsaturated fatty acids values decreased, which might be due to lipid oxidation. Sensorily, salted nonsmoked (control) and salted-smoked fillets were acceptable for 35 and 63 days. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Journal |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Processing and Preservation |
NAAS Rating: | 8.61 |
Impact Factor: | 2.609 |
Volume No.: | 46(7) |
Page Number: | 16636 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/77445 |
Appears in Collections: | FS-CIFE-Publication |
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