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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]

In this study, different solvents were screened for the extraction of phenolic compounds from brown seaweed (Padina tetrastromatica). Among the methods, 50% (v/v) methanol gave maximum yield having higher phenolic content with antioxidant and antimicrobial activities. The methanol free crude extract was used as a natural preservative for chilled stored tilapia by giving dip treatment at different concentrations as control (T0), 0.5% (T1) 1% (T2) 1.5% (T3), and 2% (T4) (v/v) before chilled storage. Sampling was done on the 0th, 7th, 14th, 17th, 21st, 23rd, and 25th days, respectively. The changes in proximate composition, total volatile base nitrogen, free fatty acid, peroxide value, thiobarbituric acid reactive substance, total viable count and sensory evaluation were analyzed. The onset of spoilage was delayed in seaweed treated samples. Tilapia got 6 days' shelf life extension, when treated with 1%–1.5% of seaweed extract as compared to the control sample. Novelty impact statement: The present study showed the potential of seaweed as a natural preservative in chilled stored fish. Seaweed is a good source of phenolic compounds that has potent antioxidant and antimicrobial properties, which is expected to be responsible for the preservative effect. [ABSTRACT FROM AUTHOR]