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Title Shelf life of chill stored panagasius (pangasianodon hypophthalmus) fish fillets: effect of vacuum and polyphosphate
 
Names Rao, B.M.
Murthy, L.N.
Prasad, M.M.
Date Issued 2013 (iso8601)
Abstract Pangasianodon hypophthalmus, commonly known as pangasius is internationally marketed in the form of frozen fillets.
Value addition for domestic markets in the form of fillets, fingers, cutlets and fish balls may be an alternative but the lack
of proper cold chain facilities (-18 °C) in the domestic sector is an impediment to market these products. The present study
was taken up to determine the shelf life of pangasius fillets in chilled condition (<4 °C) in ice. The proximate composition
showed that pangasius fillets are a good source of easily digestible protein (17.24%). Four batches of pangasius fish fillets
were prepared for the experiments. The first batch (CC, chilled control) of pangasius fillets were packed individually
in polythene pouches; the second batch (VC, vacuum control) vacuum packed in polythene pouches; the third batch
(CT, chilled treated) soaked in chill water solution [(1% salt, 2% sodium tri polyphosphate (STPP)] for 30 min and packed
in polythene pouches and the fourth batch (VT, vacuum treated) was soaked in chilled water solution containing 1% NaCl,
2% STPP for 30 min and vacuum packed in polythene pouches. All the pouches were stored under chilled condition (4 ºC)
in ice. The fillets were analysed for chemical and microbiological parameters at regular intervals viz., 0, 3, 6, 9 and 12 days
of storage. The phosphate content of CT (4410 ppm) and VT (4120 ppm) fillets at the end of 12 days of chilled storage was
lower than the permissible limit of 5000 ppm. PV values were lower, both in STPP treated and in vacuum packed fillets.
Total volatile base nitrogen (TVBN) values were lower than 30 mg100 g-1 in CC, CT, VC and VT fillets till 9 days of chilled
storage and thereafter showed relatively rapid increase. The texture of treated fillets (CT and VT) was firm. The colour of
vacuum packed fillets (VC and VT) was relatively darker. The aerobic plate count (APC) of STPP treated fillets (CT and
VT) was lower than the corresponding control fillets (CC and VC). The results indicate that pangasius fillets can be stored
for a period of 9 days in chilled condition (<4ºC) and soaking the fillets in 1%NaCl and 2% STPP chilled water would
improve texture and moisture retention.
Genre Article
Topic Fillets
Identifier Indian J. Fish 60 (4): 93-98