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Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiological parameters such as proximate composition, pH, non-protein nitrogen, total volatile base nitrogen, free α-amino nitrogen, free fatty acid, peroxide value, thiobarbutric acid reactive substances, salt content, total titratable acidity, total viable count, and Escherichia coli were analyzed during the fermentation. Peroxide value and thiobarbutric acid reactive substances indicated that maturation started on the 90th day of fermentation. The highest non-protein nitrogen (NPN)/total nitrogen (TN) ratio was observed on the 120th day and the highest sensory scores were observed on the 150th day of fermentation. NPN/TN ratio and sensory scores showed that salt fermentation accelerate from the 90th day and attains maturation on the 120th day. The study revealed that Pangasius can be an ideal fish for salt fermentation, and this technique can be adopted by small-scale farmers. [ABSTRACT FROM AUTHOR]

The high-performance liquid chromatography with dual Agilent jet stream electrospray ionization- quadrupole time of flight-mass spectrometry method enabled the identification of 10 and 13 phenolic compounds from lyophilized aqueous and 60% ethanol extracts of coconut husk. Different compounds such as catechin, 4-methoxy cinnamic acid, salicin, chlorogenic acid, naringins, madecassic acid, myricetin and quercetin were detected. The effect of extracts at different levels on the gel properties of tilapia surimi were studied. An increase in the gel strength, textural properties and water holding capacity of surimi gels was observed at 0.05% of aqueous and 0.075% of ethanol extracts. Higher concentrations of both extracts had a negative effect on the gel strength of surimi gels. Thermal transition of myosin tail of ethanol extract treated gels ranged in 64–66°C. As a result, at an optimal ratio, coconut husk extracts can improve the quality of freshwater fish surimi gel. [ABSTRACT FROM AUTHOR]

Breading and battering of fish results in a physically superior product with a higher economic value from low-value fish. The present work was undertaken to evaluate three conventional breading materials for fish cutlets. Standard sized fish cutlets were molded with and dipped in a batter mix, followed by breading with bread crumbs (CB), pressed rice (PR), or noodle vermicelli (NS). The products were evaluated for coating parameters such as pickup, adhesion degree, cooking loss, and frying yield. The coating pickup ranged from 10.95% to 36.00%, and a maximum pickup was found with pressed rice (PR). Similarly, the adhesion degree in PR was 26.47%, which was highest among the three. Cooking loss was highest with control (conventional breadcrumb) at 15.92%. After analyzing the frying yield, it was found that PR yielded the maximum at 16.75% and less oil absorption. PR also had significantly (p <.05) higher hue angle value than both the NS and CB. Maximum browning and tough texture was observed in the NS sample. Frying tolerance was better with PR breading, which maintained better color during deep frying operations. This study can help industries to utilze low-cost breading material in preparing enrobed snack products. [ABSTRACT FROM AUTHOR]