FT Vol.54(1)

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Browsing FT Vol.54(1) by Author "Balange, A.K"

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    Biochemical Changes During Salt Fermentation of Pangasius hypophthalmus (Sauvage, 1878)
    (Society of Fisheries Technologists (India),COCHIN, 2017) Praveen Kumar, G; Balange, A.K; Martin Xavier, K.A; Nayak, B.B; Sanath Kumar, H
    The suitability of Pangasius hypophthalmus as a raw material for salt fermentation and changes during 135 days was analysed. Pangasius steaks were fermented in food grade PVC jar and biochemical parameters such as pH, salt, thiobarbutric acid reactive substances (TBARS), free α-amino nitrogen (FAN), moisture and ash content were analysed. The moisture content of Pangasius had shown a slight increase during fermentation from 54.9% (0th day) to 56.67 (135th day). Ash content recorded an increase from 11.98% on 1st day to 18.17% (135th day). Salt content of Pangasius steaks has increased significantly (p 0.5) during fermentation. TBARS content recorded an increase till 75th day and decreased continuously till maturation. The FAN registered an increase from 44.71 mg% (0th day) to 92.86 mg% (135th day).The moisture, pH, ash, salt, TBARS, FAN in the final matured fermented product were 56.67%, 5.93%, 18.17%, 14.43% and 0.21 mg malonaldehyde kg-1 of fat and 92.86 mg% respectively. Therefore, it was concluded that Pangasius developed a firm consistency and characteristic flavour and taste over 135 days of maturation.
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    Effect of Different Washing Cycles on the Quality of Pangasius hypophthalmus Surimi
    (Society of Fisheries Technologists (India),COCHIN, 2017) Hassan, M.A; Balange, A.K; Senapati, S.R; Martin Xavier, K.A
    Pangasius is a fish with low cost and round the year availability, which can be an alternate raw material to regular marine fish species like pink perch and croaker. Yellow discolouration of meat is the most serious problem in marketing Pangasius as fillet. There is a need to develop an alternative ways of utilizing Pangasius and making surimi is one of the alternatives. Therefore attempts have been made in the present investigation to optimize the process of surimi preparation from Pangasius hypophthalmus. Effect of different washing cycles i.e., one, two, three and four washes with 1: 3 mince to water ratio on the quality of Pangasius surimi was investigated. It was found that among the different washing cycles, third and fourth washing cycles have resulted in the highest gel strength and lowest expressible moisture of Pangasius surimi as compared with control and other treatments. The sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) study revealed disappearance of myosin heavy chain (MHC) in the surimi gel obtained with third and fourth washing cycle indicating good cross linking. With increasing washing cycle whiteness of surimi was also improved. Sensory evaluation indicated highest overall acceptability for surimi obtained with third and fourth washing. However, the quality of surimi obtained from third and fourth washing was not different. Therefore, it can be concluded that three washing cycles with 1:3 mince: water ration can be optimum for making good quality surimi from Pangasius.