Effect of Chitosan on Biochemical, Microbiological and Sensory Characteristics of Restructured Products from Pangasius(Pangasianodon hypoththalumus)
Effect of Chitosan on Biochemical, Microbiological and Sensory Characteristics of Restructured Products from Pangasius(Pangasianodon hypoththalumus)
Date
2016
Authors
Jeyakumari, A.
Ayoob, K.S.
Ninan, G.
Zynudheen, A.A.
Joshy, C.G.
Lalitha, K.V.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India)
Abstract
In India, pangasius (Pangasianodon hypophthalmus)
farming is gaining importance among the farmers
due to its fast growth and better survival rate. In
the present study, restructured products were
prepared from pangasius mince in four different
formulations by using pangasius fish mince, corn
starch (4%) and chitosan (0.75%). Formulation
containing only corn starch (4%) served as control.
Shelf life of the products was evaluated under
chilled (2ºC) condition up to 17 days. Biochemical
quality parameters viz., total volatile base nitrogen
(TVB-N), free fatty acid (FFA) and peroxide value
(PV), thiobarbituric acid (TBA) value were within
acceptable limits in chitosan treated samples.
Control sample was acceptable only upto 6 days
compare to 12 days in chitosan treated samples.
Description
Keywords
Chilled storage, chitosan, psngasius, fish mince, restructured products
Citation
Fiishery Technology 2016:53(2), 133-139