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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]

The effects of single washing cycle with different washing media on the quality of tilapia mince in comparison with the quality of conventionally washed surimi from tilapia were investigated. From the results, it was observed that compared to conventional washed surimi, alkaline saline washed surimi with single washing cycle exhibited significantly ( p < 0.05) highest gel strength of 60.72 N.mm. Thermal transition of alkaline saline washed surimi exhibited no endothermic transition, while all other treatments showed a shift in the transition peak from surimi to paste. The single washing cycle with different washing media promoted the heat induced conformational transition from α-helix to β -sheet, β -turn and random coil structures which are positively correlated with gel strength except for surimi washed with cold water. Therefore, it can be concluded from the present investigation that single washing with alkaline saline treatment yielded good quality tilapia surimi. [ABSTRACT FROM AUTHOR]

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline–saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline–saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline–saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein. [ABSTRACT FROM AUTHOR]

ABSTRACT Studies were conducted to assess the chemical and quality changes in washed silver carp mince when frozen and stored at −20C with or without cryoprotectants. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile basic amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, addition of cryoprotectants enhanced the quality life of mince as far as gel-forming ability was concerned. Based on the gel-forming ability, the shelf life of mince with cryoprotectants was found 135 days against 90 days for the mince stored without cryoprotectants. PRACTICAL APPLICATION Silver carp ( Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi-product commercialization. Because of relatively low market price in fresh condition, the fish received less attention from the researchers to study its technical feasibility. This work focuses on the quality life of washed silver carp mince when frozen stored at −20C. The shelf life was assessed based on the gel-forming ability of the mince because this functional property is considered most important for product development. [ABSTRACT FROM AUTHOR]