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Nutritional Stability and Sensory Quality of Fish Chips Made from Recovered Thai Pangas (Pangasianodon hypophthalmus) Mince During Extended Storage: Changes in the Nutritional Parameters of Fish Chips

Indian Agricultural Research Journals

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Title Nutritional Stability and Sensory Quality of Fish Chips Made from Recovered Thai Pangas (Pangasianodon hypophthalmus) Mince During Extended Storage: Changes in the Nutritional Parameters of Fish Chips
 
Creator Hossain, Ismail
Fatema Hoque Shikha
Umme Habiba Sweety
Nafis Tasneem Binti
Mst Prianka Jahan
Muhammad Mehedi Hasan
 
Subject Thai pangas (Pangasianodon hypophthalmus), recovered mince, fish chips
 
Description This study aimed to develop chips from (Thai pangas (Pangasianodon hypophthalmus) fish filleting discards  and evaluate their nutritional stability during storage at 28-32°C. The chips were made with 40% recovered mince, 22.5% rice bran, and 20% mashed potatoes. Nutritional parameters, including moisture, protein, lipid, ash, carbohydrates, and calories, were monitored initially at 15-day intervals, then every 30 days. Results showed minimal changes in sensory qualities over a period of 270 days. The findings indicate that fish chips made from recovered Thai pangas mince can be stored at room temperature for up to nine months without significant degradation in nutritional aspects/parameters.
 
Publisher Society of Fisheries Technologists (India)
 
Date 2024-07-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/FT/article/view/143895
10.56093/ft.v61i3.143895
 
Source Fishery Technology; Vol. 61 No. 3 (2024): Fishery Technology
2582-2632
0015-3001
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/FT/article/view/143895/55274
 
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