2022

Permanent URI for this community

https://drs.cift.res.in/123456789/6340

Browse

Browsing 2022 by Author "Amjad Khansaheb Balange"

Now showing 1 - 2 of 2
  • Item
    Comparative Changes in the Quality of Pickles Preparedfrom Pacific White Shrimps (Litopenaeus vannamei) grownin Inland Saline Water and in Brackish Water duringStorage
    (Society of Fisheries Technologists (India), 2022-05-05) D. M. Affarin Tinku; Binaya Bhusan Nayak; K. A. Martin Xavier; V. Hari Krishna; Gopal Krishna; Amjad Khansaheb Balange
    Rearing of Pacific white shrimp (Litopenaeus vannamei) in inland saline water, the non- natural environment and compromised or stressed condition, may affect the meat quality and flavour of the shrimp. In this study, an attempt has been made to develop shrimp pickles from inland saline water reared vannamei (ISRV) and compare its quality with that from brackish water reared vannamei (BWRV) at room temperature for 5 months. The pickles prepared from ISRV had tantamount protein (31.05% w/w), high fat (10.23% w/w) and low ash (6.79% w/w) content as compared with BWRV pickles, which had protein, fat and ash content as 29.55%, 9.32% and 7.74% respectively. No significant difference was observed in the sensory scores of the pickles. Trimethylamine, total volatile base nitrogen and total viable bacterial count were significantly increasing during storage, however, remained within the acceptable limits. The lipid oxidation and hydrolysis parameters like peroxide value and free fatty acid content increased during storage. It could be concluded that overall quality and shelf life of shrimp pickles prepared from ISRV was comparable with BWRV and there was no significant effect observed under storage conditions.
  • Item
    Effect of Frozen Storage on Physical and Chemical Quality Changes in White Leg Litopenaeus vannamei, Beheaded at Various Stages of Rigor
    (Society of Fisheries Technologists (India), 2022-08-02) Tariq Hussain Bhat; Mithilesh Kumar Chouksey; Amjad Khansaheb Balange; Binaya Bhusan Nayak
    In this study effect of severing skeletal muscle by beheading at different stages of rigor on the quality of pacific white shrimp Litopenaeus vannamei during frozen storage for a period of six months was investigated by physical, chemical and sensory evaluation. Moisture content, NPN and Sarcoplasmic protein showed a decreasing trend, whereastotalprotein content increased in all the treatments during frozen storage. pH value showed anincreasing  trend during the storage study in all the treatments.  TMA-N, TVB-N, Peroxide value and Thiobarbituric acid value also increased  in all the treatments during the storage study, however all the values were well within the acceptable limit.There was a significant decrease in the hardness, cohesiveness, springiness and chewiness in all the treatments during the storage. The final lower value of hardness was recorded in T3 indicating that serving of skeletal muscle in pre-rigor stage resulted in the better textural properties. The initial highest L* value was found in T2 followed by T1 and T3. Values of a* and b* showed a decreasing trends during the storage study indicating greener and blue colouration. Colour parameters showed significant differences (p<0.05) as storage progressed. Sensory score showed a decreasing trend with the storage reaching to the final value of as low as 6.38. However the shrimp were still acceptable after six months of frozen storage. There was not a significant difference among different treatments indicating that severing of skeletal muscle in different stages of rigor does not affect the quality of the shrimp.