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Changes in the physical, biochemical, and microbiological properties of Pangasius mince incorporated with 2% (w/w) sodium alginate and salt were evaluated for 120 days under frozen conditions (−20 °C). The TBARS (0.03–0.62 mg MDA/kg) and free fatty acid (FFA) (<1 mg oleic acid/100 g) were found to be significantly lower in the alginate-treated sample (T2) than in the control mince (C) and salt-added mince sample (T1). Better visual appearance, higher water retention, less moisture reduction (only 1.5%) along with lower total volatile base nitrogen (TVBN) (10–17 mg N/100 g) and TVC (<4 log cfu/g) were evident in T2 throughout the storage period than in T1 and control. [ABSTRACT FROM AUTHOR]

In this study, Pangas was smoked to evaluate the changes that occur during salting and smoking. The changes in proximate composition (moisture, fat, protein and ash), physicochemical parameters (pH, Peroxide Value (PV), Free Fatty Acids (FFA), Thiobarbituric Acid Reactive Substance (TBARS), Total Volatile Base Nitrogen (TVBN), Water Phase Salt (WPS), Total Viable Count and sensory changes were evaluated. The moisture, fat, protein and ash content of smoked fish were 66.67%, 6.63%, 20.57% and 4.71%, respectively. The pH, PV, TBARS, FFA, TVBN and WPS of smoked Pangas were 6.13, 0.34 meq of O2 /kg of fat, 0.12 mg MDA /kg, 0.36% oleic acid, 6.46 mg N/100g and 6.53%, respectively. The total viable count of smoked Pangas was 3.78 log cfu/g. Overall sensory scores of smoked Pangas was higher than salted Pangas. On correlating the results of physicochemical, microbial and sensory scores, it was found that smoked Pangas was suitable for consumption. Therefore Pangas fish can be used as raw material for hot smoking. [ABSTRACT FROM AUTHOR]