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Open Access
PREPARATION AND CHARACTERIZATION OF FUNCTIONAL OATS COOKIES FORTIFIED WITH FISH PROTEIN CONCENTRATE AND PLANT EXTRACTS 2956
(JAU, JUNAGADH, 2019-08) MORI MIRABEN RANVIRBHAI; D.V. BHOLA
Recently, the demand for foods and beverages, which improves health or proves beneficial, has been intensified. Baked cookies can act as an important vehicle carrying bioactive compounds in the field of functional foods. The use of biologically active compounds from plants as functional ingredients in food is gaining interest. Two different experiments were conducted using oats cookies prepared with different percentage of fish protein concentrate (2%, 4%, 6%, 8% and 10%) and plant extracts, orange peel (O) and cactus fruit extract (C). The aim was to find out the best concentration of FPC and effect of bioactive phyto-chemical of plant extract for enhanced shelf life and keeping quality at room temperature. Oats cookies prepared with 2 % FPC had the highest sensory score for overall acceptability. Oats cookies were prepared with 2 % FPC and different percentage of plant extracts. Treatments included, C (control, without plant extract), C1 (cactus fruit extract 1%), C2 (cactus fruit extract 2%), C3 (cactus fruit extract 3%), C10 (cactus fruit extract 10%), O1 (Orange peel extract 1%), O2 (Orange peel extract 2%), O3 (Orange peel extract 3%) and O10 (Orange peel extract 10%). The proximate composition (protein, fat, moisture, Ash), instrumental analysis (texture, color and spread ratio), biochemical (pH, TMA, TVBN ii and TBA), microbiological (TPC, yeast and mold count) and sensory test were done to access the quality of cookies at 15 days interval during 90 days at room temperature. Cookies fortified with 10% cactus fruit extract performed best, followed by cookies fortified with 10 % orange peel extract. Based on the results, it is concluded that the product had good shelf life of 3-4 months at room temperature with high acceptability.
Open Access
STUDY ON EFFECT OF DIFFERENT OPEN SUN DRYING METHODS AND PACKAGING ON THE QUALITY OF DRY SALTED LIZARD FISH (Saurida tumbil) 2942
(JAU, JUNAGADH, 2019-08) TARAL PRAVINKUMAR VAGHABHAI; D.V. Bhola
Investigations were carried out on Effect of Different Open Sun Drying Methods and Packaging on the quality of dry salted Lizard fish (Saurida tumbil) during the year 2018-19 at College of Fisheries, Junagadh Agricultural University, Veraval. Result of Six months analysis indicate that drying and packaging method had more effect on quality and shelf life of dry salted lizard fish. Rack dried (R1) with their treatments D1 gunny bag, D2 200 LDPE air packaging, D3 200 LDPE vacuum packaging (R1D1, R1D2, R1D3) and mat dried (M1) with their treatments M1D1, M1D2, M1D3 salted dried fish value of moisture, protein ash and total lipid as (R1) 18.62 ± 0.05 %, 56.35 ± 0.05 %, 19.44 ± 0.02 % , 5.48 ± 0.01%, (M1) exhibited 25.16 ± 0.02%, 53.13 ± 0.02%, 17.57 ± 0.05%, 5.02 ± 0.02% bio-chemical such as TMA-N, TVB-N, FFA , PV, TBA were 3.2 ± 0.01%, 35.12 ± 0.05 % , 1.5 ± 0.002%, 1.5 ±0.02%, 1.16 ± 0.01% and 7.58 mg %, 51.2 %, 38.22, 1.64 m.equ./kg %, 1.5 %. Microbiological TPC, THC, TFC count were 3.36×105 , 0, 3.15×105 and 3.58×105 , 0, 3.35×105 log cfu/g, in R1 and M1 respectively. (R1D3) was good in all treatment. Rack dried sample was superior to mat dried and vacuum packaging is best than air packaging and gunny bag in terms of all parameter. Dry fish marketing is the only employment opportunity for local fisher women and it is a good source of protein for people in the rural areas.
Open Access
DEVELOPMENT AND CHARACTERIZATION OF FISH CRACKERS MADE FROM THE BULL’S EYE (Priacanthus hamrur, Forsskal, 1775) FISH MEAT 2914
(JAU, JUNAGADH, 2019-07) CHUDASAMA BHARATKUMAR GOVINDJI; S. M. ZOFAIR
The bull’s eye fish (Priacanthus hamrur), which is present in a large biomass in the South-East coast of India, is generally considered an underutilized fish species. In an attempt to add value, it was used to develop fish crackers using this fish. It is the most popular snack food in Southeast Asian countries. Different starches flour (Rice, Sago and Tapioca), as a functional ingredient, was used to prepare fish cracker at 50:50 ratio in Experiment – 1 as prelim trial for fish cracker. The products was subjected analysed for proximate as well as comparative physicochemical, microbiological and sensory evaluation so as to determine the nutritive value and its quality attributes for general acceptance. Dried cracker had moisture content of 10 to 12 %, protein content of 22 to 24 % whereas, lipid content found low but it was significantly increased after frying due to oil absorption. Maximum linear expansion was observed in tapioca based fish crackers (83.03 %). Water absorption index (WAI) was decreased while water solubility index (WSI) increase for tapioca based fish cracker. Maximum lightness and lower redness as well as yellowness was noticed with sago based fish cracker after frying. However, TMA, TVBN, PV and TPC were found well within the critical limit for rice, sago and tapioca based crackers respectively. Fish crackers incorporated with tapioca starch had maximum score for sensory aspect of crispiness (4.6), texture (4.4), odour (3.4) taste (3.8) and overall acceptability (4.4). In general tapioca starch was suitable for development of fish cracker. In Experiment – 2, fish crackers were prepared by blending lean fish (Priacanthus hamrur) along with tapioca starch flour in five different proportions as treatments T1 – (C) (50:50), T2 (40:60), T3 (30:70), T4 (20:80) and T5 (10:90) respectively. The samples were examined for their physicochemical, microbiological and sensory properties upon dried and fried condition. Protein, lipid, and ash contents increased whereas, moisture and carbohydrate decreased with an increase in the proportion of fish in formulation of fish cracker. The linear expansion of the fried crackers increased with the increased proportion of fish. The sensory evaluation tests showed that the most acceptable formulations for the crackers were obtained using 40:60 fish to tapioca starch (T2) combination. ii The physicochemical properties like linear expansion, oil absorption and hardness decreased whereas bulk density increased with the increase in the fish concentration. A sharp decrease in the Water Absorption Index (WAI) and a sharp increase in the Water Solubility Index (WSI) were noticed. The sensory evaluation conducted by the expert panels suggested that 40% fish incorporated crackers with a protein content of 21.94 % is having a better overall quality and is considered to be the best formulation. The objective of following Experiment – 3 study was to develop a standard recipe of fish cracker production by optimization of tapioca flour-based fish cracker using Response Surface Methodology (RSM). The fish:starch ratio in the selected formula (40:60) was optimised so that a product of maximum linear expansion, lesser oil absorption and best organoleptic qualities was obtained. The gelatinization conditions of the fish crackers were optimized in order to improve the linear expansion, bulk density, hardness and oil absorption using RSM. The process variables were steaming time (40, 50, 60 min); gel setting time (12, 18, 24 hrs.) and drying temperature (40, 50, 60 ⁰C) and the responses taken were linear expansion, bulk density, hardness and oil absorption. Quadratic models expressed the relationship between the dependent and independent variables. The average value found was 88.58 % for linear expansion, 0.0827 g/cm³ for bulk density, 1216.90 N/cm2 for hardness and 25.75 % for oil absorption of the products. The optimum condition predicted by RSM to have high linear expansion of products was at a steaming time of 50 min, a gel setting time of 18 hrs. and drying temperature of 55 ⁰C. Higher expansion of samples resulted in decreased hardness. This study enabled to optimize few important process conditions that are not examined earlier to improve the linear expansion, lower the hardness and reducing the oil uptake of the fish crackers during formulation. Fish cracker developed under optimized conditions contained 10.00 % of moisture, 22.70 % of protein, 1.98 % of lipid, 5.62 % of ash, 59.71 % of carbohydrate and 347 kcal/kg of energy value noticed for the dried crackers. Whereas, linear expansion was improved to 102.62 % after optimization. However, hardness and oil absorption was slightly increased after optimization using RSM. The storage studies conducted on both dried and fried samples suggested that the samples are safe and shelf stable for a period of 180 days. The objective of study was to found the effect of selected hydrocolloids i.e. xanthan gum and guar gum at 1 % of incorporation, on nutritional value, linear expansion, oil absorption, overall acceptability and shelf life of fish cracker were studied. As a result, xanthan gum significantly (p < 0.05) decreased the hardness and oil absorption as well as retained nutritional value and improve linear expansion of the fried crackers during storage. Linear expansion showed decreasing trends with increasing storage period. However, higher linear expansion (108.38 %) was observed with treatment T7 (1% xanthan added cracker) which changed to 73.47 % at the end of storage. Fried fish crackers had hardness of 1617.29, 913.68 and 1156.45 (N/cm2 ) initially for treatments T6 (C), T7 and T8 respectively which was increased as period of storage increase. Sharp raising in hardness value was noticed after 120 days of storage period. Oil absorption found within the ranged of 23.35 to 27 .12, 19.49 to 22.50 and 22.06 to 25.76 % for the treatments T6 (C), T7 and T8 respectively during storage. Among the two hydrocolloids evaluated in the present study, xanthan gum (T7) was iii the most effective in decreasing the oil absorption property while increasing the water binding ability and viscoelastic properties, and it decreased the sizes and numbers of the cavities in the gel that influenced the textural characteristics of the final product. However, guar gum interfered with the gelation process and significantly decreased the viscoelastic properties of the product and also retaining more oil after frying of the cracker during subsequent storage. With storage period TMA, TVBN, peroxide value, moisture content, colour a* values and overall change in colour (ΔE) increases but colour L* and b* values decreased. However, TPC decreased in subsequent storage. Overall acceptability of fish crackers formulated with 1% of xanthan gum was rated highest (4.2 to 2.8) compared to control (3.8 to 2.4) and guar gum (3.4 to 2.0) treated sample throughout the storage period. Based on physicochemical and microbiological quality, hydrocolloids added fish cracker was found to have a shelf life of 180 days while based on sensory characteristics the shelf life was 150 days under LDPE pouch packaging at ambient temperature.The bull’s eye fish (Priacanthus hamrur), which is present in a large biomass in the South-East coast of India, is generally considered an underutilized fish species. In an attempt to add value, it was used to develop fish crackers using this fish. It is the most popular snack food in Southeast Asian countries. Different starches flour (Rice, Sago and Tapioca), as a functional ingredient, was used to prepare fish cracker at 50:50 ratio in Experiment – 1 as prelim trial for fish cracker. The products was subjected analysed for proximate as well as comparative physicochemical, microbiological and sensory evaluation so as to determine the nutritive value and its quality attributes for general acceptance. Dried cracker had moisture content of 10 to 12 %, protein content of 22 to 24 % whereas, lipid content found low but it was significantly increased after frying due to oil absorption. Maximum linear expansion was observed in tapioca based fish crackers (83.03 %). Water absorption index (WAI) was decreased while water solubility index (WSI) increase for tapioca based fish cracker. Maximum lightness and lower redness as well as yellowness was noticed with sago based fish cracker after frying. However, TMA, TVBN, PV and TPC were found well within the critical limit for rice, sago and tapioca based crackers respectively. Fish crackers incorporated with tapioca starch had maximum score for sensory aspect of crispiness (4.6), texture (4.4), odour (3.4) taste (3.8) and overall acceptability (4.4). In general tapioca starch was suitable for development of fish cracker. In Experiment – 2, fish crackers were prepared by blending lean fish (Priacanthus hamrur) along with tapioca starch flour in five different proportions as treatments T1 – (C) (50:50), T2 (40:60), T3 (30:70), T4 (20:80) and T5 (10:90) respectively. The samples were examined for their physicochemical, microbiological and sensory properties upon dried and fried condition. Protein, lipid, and ash contents increased whereas, moisture and carbohydrate decreased with an increase in the proportion of fish in formulation of fish cracker. The linear expansion of the fried crackers increased with the increased proportion of fish. The sensory evaluation tests showed that the most acceptable formulations for the crackers were obtained using 40:60 fish to tapioca starch (T2) combination. ii The physicochemical properties like linear expansion, oil absorption and hardness decreased whereas bulk density increased with the increase in the fish concentration. A sharp decrease in the Water Absorption Index (WAI) and a sharp increase in the Water Solubility Index (WSI) were noticed. The sensory evaluation conducted by the expert panels suggested that 40% fish incorporated crackers with a protein content of 21.94 % is having a better overall quality and is considered to be the best formulation. The objective of following Experiment – 3 study was to develop a standard recipe of fish cracker production by optimization of tapioca flour-based fish cracker using Response Surface Methodology (RSM). The fish:starch ratio in the selected formula (40:60) was optimised so that a product of maximum linear expansion, lesser oil absorption and best organoleptic qualities was obtained. The gelatinization conditions of the fish crackers were optimized in order to improve the linear expansion, bulk density, hardness and oil absorption using RSM. The process variables were steaming time (40, 50, 60 min); gel setting time (12, 18, 24 hrs.) and drying temperature (40, 50, 60 ⁰C) and the responses taken were linear expansion, bulk density, hardness and oil absorption. Quadratic models expressed the relationship between the dependent and independent variables. The average value found was 88.58 % for linear expansion, 0.0827 g/cm³ for bulk density, 1216.90 N/cm2 for hardness and 25.75 % for oil absorption of the products. The optimum condition predicted by RSM to have high linear expansion of products was at a steaming time of 50 min, a gel setting time of 18 hrs. and drying temperature of 55 ⁰C. Higher expansion of samples resulted in decreased hardness. This study enabled to optimize few important process conditions that are not examined earlier to improve the linear expansion, lower the hardness and reducing the oil uptake of the fish crackers during formulation. Fish cracker developed under optimized conditions contained 10.00 % of moisture, 22.70 % of protein, 1.98 % of lipid, 5.62 % of ash, 59.71 % of carbohydrate and 347 kcal/kg of energy value noticed for the dried crackers. Whereas, linear expansion was improved to 102.62 % after optimization. However, hardness and oil absorption was slightly increased after optimization using RSM. The storage studies conducted on both dried and fried samples suggested that the samples are safe and shelf stable for a period of 180 days. The objective of study was to found the effect of selected hydrocolloids i.e. xanthan gum and guar gum at 1 % of incorporation, on nutritional value, linear expansion, oil absorption, overall acceptability and shelf life of fish cracker were studied. As a result, xanthan gum significantly (p < 0.05) decreased the hardness and oil absorption as well as retained nutritional value and improve linear expansion of the fried crackers during storage. Linear expansion showed decreasing trends with increasing storage period. However, higher linear expansion (108.38 %) was observed with treatment T7 (1% xanthan added cracker) which changed to 73.47 % at the end of storage. Fried fish crackers had hardness of 1617.29, 913.68 and 1156.45 (N/cm2 ) initially for treatments T6 (C), T7 and T8 respectively which was increased as period of storage increase. Sharp raising in hardness value was noticed after 120 days of storage period. Oil absorption found within the ranged of 23.35 to 27 .12, 19.49 to 22.50 and 22.06 to 25.76 % for the treatments T6 (C), T7 and T8 respectively during storage. Among the two hydrocolloids evaluated in the present study, xanthan gum (T7) was iii the most effective in decreasing the oil absorption property while increasing the water binding ability and viscoelastic properties, and it decreased the sizes and numbers of the cavities in the gel that influenced the textural characteristics of the final product. However, guar gum interfered with the gelation process and significantly decreased the viscoelastic properties of the product and also retaining more oil after frying of the cracker during subsequent storage. With storage period TMA, TVBN, peroxide value, moisture content, colour a* values and overall change in colour (ΔE) increases but colour L* and b* values decreased. However, TPC decreased in subsequent storage. Overall acceptability of fish crackers formulated with 1% of xanthan gum was rated highest (4.2 to 2.8) compared to control (3.8 to 2.4) and guar gum (3.4 to 2.0) treated sample throughout the storage period. Based on physicochemical and microbiological quality, hydrocolloids added fish cracker was found to have a shelf life of 180 days while based on sensory characteristics the shelf life was 150 days under LDPE pouch packaging at ambient temperature.
Open Access
EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF DRIED SARDINE (Sardinella longiceps) AND SOLE FISH (Cynoglossus lingua) DURING STORAGE PERIOD 2820
(jau,junagdh, 2019-06) Solanki Jitesh Babubhai; S. M. Zofair
Salting and drying are one of the oldest methods used in fish preservation. These methods are effective in the production of traditional fish products. These methods can be used individually or in combination. The preservative effect of salting and drying is mainly due to the decrease in water activity. Dried fish products have low water content and a low water activity, so the main problems during handling and storage are water adsorption by the product surface in contact with the surroundings, and insect infestation. However maintenance of quality of dried fish is a serious problem during transportation, storage and distribution in the market. It calls for improvement in packaging of dried fish for long term without compromising the quality. Active packaging and vacuum packaging are a new concept of food packaging, developed in response to changes in current consumption and market trends. It is designed to improve processed sea food product quality safety and shelf life. Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of food products. Present study was taken to prepare a better quality salt–dried sardine (Sardinella longiceps) (fatty fish) and sole fish (Cynoglossus lingua) (lean fish) by combing traditional method of curing and vacuum and active packaging. ii The aim was to find out the effect of air, vacuum and oxygen scavenger packaging on biochemical, microbiological and sensory quality of dried sardine and sole fish during long term storage at room temperature and monitored over 180 days at interval of 30 days. Significant difference (p<0.05) in the value of pH, TMA-N, TVB-N, PV, FFA,TBA, TPC, colour reading and textural parameter were noted. Dried samples packed in air, were the first to show the sign of deterioration reaching rejection threshold value for all the evaluated parameters. Dried fish packed with oxygen scavenger (active packaging) was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader (L*-value, a*-value, b*-value), textural analysis (shear force) also complimented the findings based on microbiological, biochemical and sensory analyses. Active packaging on the dried sardine (Sardinella longiceps) and sole fish (Cynoglossus lingua) exhibited a providing an inert protection from the external environment during long term storage. As a compare to vacuum packaging, it can said that the active packaging using oxygen scavenger in the packaging of dried fish may be an alternative to vacuum packaging. A shelf life extension as high as 180 days is economically advantageous in the retail and food services industries.
Open Access
STUDY ON EFFECT OF DIFFERENT OPEN SUN DRYING METHODS AND PACKAGING ON THE QUALITY OF DRY SALTED LIZARD FISH (Saurida tumbil) 2942
(JAU, JUNAGADH, 2019-08) Pravin Taral; D.V. Bhola
Investigations were carried out on Effect of Different Open Sun Drying Methods and Packaging on the quality of dry salted Lizard fish (Saurida tumbil) during the year 2018- 19 at College of Fisheries, Junagadh Agricultural University, Veraval. Result of Six months analysis indicate that drying and packaging method had more effect on quality and shelf life of dry salted lizard fish. Rack dried (R1) with their treatments D1 gunny bag, D2 200 LDPE air packaging, D3 200 LDPE vacuum packaging (R1D1, R1D2, R1D3) and mat dried (M1) with their treatments M1D1, M1D2, M1D3 salted dried fish value of moisture, protein ash and total lipid as (R1) 18.62 ± 0.05 %, 56.35 ± 0.05 %, 19.44 ± 0.02 % , 5.48 ± 0.01%, (M1) exhibited 25.16 ± 0.02%, 53.13 ± 0.02%, 17.57 ± 0.05%, 5.02 ± 0.02% bio chemical such as TMA-N, TVB-N, FFA , PV, TBA were 3.2 ± 0.01%, 35.12 ± 0.05 % , 1.5 ± 0.002%, 1.5 ±0.02%, 1.16 ± 0.01% and 7.58 mg %, 51.2 %, 38.22, 1.64 m.equ./kg %, 1.5 %. Microbiological TPC, THC, TFC count were 3.36×105 , 0, 3.15×105 and 3.58×105 , 0, 3.35×105 log cfu/g, in R1 and M1 respectively. (R1D3) was good in all treatment. Rack dried sample was superior to mat dried and vacuum packaging is best than air packaging and gunny bag in terms of all parameter. Dry fish marketing is the only employment opportunity for local fisher women and it is a good source of protein for people in the rural areas.
Open Access
DEVELOPMENT AND CHARACTERIZATION OF FISH CRACKERS MADE FROM THE BULL’S EYE (Priacanthus hamrur, Forsskal, 1775) FISH MEAT 2914
(JAU, JUNAGADH, 2019-07) B. G. CHUDASAMA; S. M. ZOFAIR
The bull’s eye fish (Priacanthus hamrur), which is present in a large biomass in the South-East coast of India, is generally considered an underutilized fish species. In an attempt to add value, it was used to develop fish crackers using this fish. It is the most popular snack food in Southeast Asian countries. Different starches flour (Rice, Sago and Tapioca), as a functional ingredient, was used to prepare fish cracker at 50:50 ratio in Experiment – 1 as prelim trial for fish cracker. The products was subjected analysed for proximate as well as comparative physicochemical, microbiological and sensory evaluation so as to determine the nutritive value and its quality attributes for general acceptance. Dried cracker had moisture content of 10 to 12 %, protein content of 22 to 24 % whereas, lipid content found low but it was significantly increased after frying due to oil absorption. Maximum linear expansion was observed in tapioca based fish crackers (83.03 %). Water absorption index (WAI) was decreased while water solubility index (WSI) increase for tapioca based fish cracker. Maximum lightness and lower redness as well as yellowness was noticed with sago based fish cracker after frying. However, TMA, TVBN, PV and TPC were found well within the critical limit for rice, sago and tapioca based crackers respectively. Fish crackers incorporated with tapioca starch had maximum score for sensory aspect of crispiness (4.6), texture (4.4), odour (3.4) taste (3.8) and overall acceptability (4.4). In general tapioca starch was suitable for development of fish cracker. In Experiment – 2, fish crackers were prepared by blending lean fish (Priacanthus hamrur) along with tapioca starch flour in five different proportions as treatments T1 – (C) (50:50), T2 (40:60), T3 (30:70), T4 (20:80) and T5 (10:90) respectively. The samples were examined for their physicochemical, microbiological and sensory properties upon dried and fried condition. Protein, lipid, and ash contents increased whereas, moisture and carbohydrate decreased with an increase in the proportion of fish in formulation of fish cracker. The linear expansion of the fried crackers increased with the increased proportion of fish. The sensory evaluation tests showed that the most acceptable formulations for the crackers were obtained using 40:60 fish to tapioca starch (T2) combination. ii The physicochemical properties like linear expansion, oil absorption and hardness decreased whereas bulk density increased with the increase in the fish concentration. A sharp decrease in the Water Absorption Index (WAI) and a sharp increase in the Water Solubility Index (WSI) were noticed. The sensory evaluation conducted by the expert panels suggested that 40% fish incorporated crackers with a protein content of 21.94 % is having a better overall quality and is considered to be the best formulation. The objective of following Experiment – 3 study was to develop a standard recipe of fish cracker production by optimization of tapioca flour-based fish cracker using Response Surface Methodology (RSM). The fish:starch ratio in the selected formula (40:60) was optimised so that a product of maximum linear expansion, lesser oil absorption and best organoleptic qualities was obtained. The gelatinization conditions of the fish crackers were optimized in order to improve the linear expansion, bulk density, hardness and oil absorption using RSM. The process variables were steaming time (40, 50, 60 min); gel setting time (12, 18, 24 hrs.) and drying temperature (40, 50, 60 ⁰C) and the responses taken were linear expansion, bulk density, hardness and oil absorption. Quadratic models expressed the relationship between the dependent and independent variables. The average value found was 88.58 % for linear expansion, 0.0827 g/cm³ for bulk density, 1216.90 N/cm2 for hardness and 25.75 % for oil absorption of the products. The optimum condition predicted by RSM to have high linear expansion of products was at a steaming time of 50 min, a gel setting time of 18 hrs. and drying temperature of 55 ⁰C. Higher expansion of samples resulted in decreased hardness. This study enabled to optimize few important process conditions that are not examined earlier to improve the linear expansion, lower the hardness and reducing the oil uptake of the fish crackers during formulation. Fish cracker developed under optimized conditions contained 10.00 % of moisture, 22.70 % of protein, 1.98 % of lipid, 5.62 % of ash, 59.71 % of carbohydrate and 347 kcal/kg of energy value noticed for the dried crackers. Whereas, linear expansion was improved to 102.62 % after optimization. However, hardness and oil absorption was slightly increased after optimization using RSM. The storage studies conducted on both dried and fried samples suggested that the samples are safe and shelf stable for a period of 180 days. The objective of study was to found the effect of selected hydrocolloids i.e. xanthan gum and guar gum at 1 % of incorporation, on nutritional value, linear expansion, oil absorption, overall acceptability and shelf life of fish cracker were studied. As a result, xanthan gum significantly (p < 0.05) decreased the hardness and oil absorption as well as retained nutritional value and improve linear expansion of the fried crackers during storage. Linear expansion showed decreasing trends with increasing storage period. However, higher linear expansion (108.38 %) was observed with treatment T7 (1% xanthan added cracker) which changed to 73.47 % at the end of storage. Fried fish crackers had hardness of 1617.29, 913.68 and 1156.45 (N/cm2 ) initially for treatments T6 (C), T7 and T8 respectively which was increased as period of storage increase. Sharp raising in hardness value was noticed after 120 days of storage period. Oil absorption found within the ranged of 23.35 to 27 .12, 19.49 to 22.50 and 22.06 to 25.76 % for the treatments T6 (C), T7 and T8 respectively during storage. Among the two hydrocolloids evaluated in the present study, xanthan gum (T7) was iii the most effective in decreasing the oil absorption property while increasing the water binding ability and viscoelastic properties, and it decreased the sizes and numbers of the cavities in the gel that influenced the textural characteristics of the final product. However, guar gum interfered with the gelation process and significantly decreased the viscoelastic properties of the product and also retaining more oil after frying of the cracker during subsequent storage. With storage period TMA, TVBN, peroxide value, moisture content, colour a* values and overall change in colour (ΔE) increases but colour L* and b* values decreased. However, TPC decreased in subsequent storage. Overall acceptability of fish crackers formulated with 1% of xanthan gum was rated highest (4.2 to 2.8) compared to control (3.8 to 2.4) and guar gum (3.4 to 2.0) treated sample throughout the storage period. Based on physicochemical and microbiological quality, hydrocolloids added fish cracker was found to have a shelf life of 180 days while based on sensory characteristics the shelf life was 150 days under LDPE pouch packaging at ambient temperature.
Open Access
EFFECT OF ACTIVE AND VACUUM PACKAGING ON THE QUALITY OF DRIED SARDINE (Sardinella longiceps) AND SOLE FISH (Cynoglossus lingua) DURING STORAGE PERIOD
(JAU, JUNAGADH, 2019-06) Solanki Jitesh Babubhai; S. M. Zofair
Salting and drying are one of the oldest methods used in fish preservation. These methods are effective in the production of traditional fish products. These methods can be used individually or in combination. The preservative effect of salting and drying is mainly due to the decrease in water activity. Dried fish products have low water content and a low water activity, so the main problems during handling and storage are water adsorption by the product surface in contact with the surroundings, and insect infestation. However maintenance of quality of dried fish is a serious problem during transportation, storage and distribution in the market. It calls for improvement in packaging of dried fish for long term without compromising the quality. Active packaging and vacuum packaging are a new concept of food packaging, developed in response to changes in current consumption and market trends. It is designed to improve processed sea food product quality safety and shelf life. Vacuum packaging involves the removal of air from the package, then the application of a hermetic seal. Vacuum packaging can considerably extend the viable shelf life of food products. Present study was taken to prepare a better quality salt–dried sardine (Sardinella longiceps) (fatty fish) and sole fish (Cynoglossus lingua) (lean fish) by combing traditional method of curing and vacuum and active packaging. ii The aim was to find out the effect of air, vacuum and oxygen scavenger packaging on biochemical, microbiological and sensory quality of dried sardine and sole fish during long term storage at room temperature and monitored over 180 days at interval of 30 days. Significant difference (p<0.05) in the value of pH, TMA-N, TVB-N, PV, FFA,TBA, TPC, colour reading and textural parameter were noted. Dried samples packed in air, were the first to show the sign of deterioration reaching rejection threshold value for all the evaluated parameters. Dried fish packed with oxygen scavenger (active packaging) was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader (L*-value, a*-value, b*-value), textural analysis (shear force) also complimented the findings based on microbiological, biochemical and sensory analyses. Active packaging on the dried sardine (Sardinella longiceps) and sole fish (Cynoglossus lingua) exhibited a providing an inert protection from the external environment during long term storage. As a compare to vacuum packaging, it can said that the active packaging using oxygen scavenger in the packaging of dried fish may be an alternative to vacuum packaging. A shelf life extension as high as 180 days is economically advantageous in the retail and food services industries.
Open Access
EFFECT OF MODIFIED ATMOSPHERE PACKAGING AND BIOPRESERVATIVE ON THE QUALITY OF SILVER POMFRET (Pampus argenteus) STEAKS DURING CHILLED STORAGE
(JAU,JUNAGADH, 2018-09) Dodia Ashokkumar Rambhai; S. M. Zofair
The demand for healthy chilled fish with minimal processing and extended shelf life is increasing in retail and food service industries. Development of chilled stored fish, especially ready-to-cook form, with extended shelf life is a promising concept. In this context, combination of modified atmosphere packaging (MAP) and edible chitosan coating in the microbial, biochemical, texture attributes of a highly commercially important fish silver pomfret (Pampus argenteus) steak stored at refrigerated temperature (0-4°C) was investigated. The aim was to find out the best atmospheric packaging and bio-preservative concentration for enhanced shelf life and keeping quality at refrigerated temperature. Silver pomfret steaks treated with different concentration (0.5%, 1%, 2%) of chitosan was packed in different atmosphere, air pack and modified atmosphere (70% CO2: 30% O2; 40%CO2, 30%N2, 30%O2; 60%CO2, 40%O2; 60%CO2,40%N2) and stored at refrigerated temperature and monitored over 32 days at interval of 4 days. A combination of 1% edible chitosan coating and packaging atmosphere of 70% CO2: 30% O2 was judged the best combination for chilled storage of silver pomfret streaks. It extended shelf life to 32 days compared to 12 days for air packed; 16 days for chitosan coated air packed; 24 days for uncoated MAP. In order to get a better insight into deteriorative process during chilled storage of 32 days, besides keeping quality, all the samples with and without coating and packed in different atmospheres were analyzed physically, microbiologically, biochemically and sensory. Significant difference (p<0.05) in the value of TMA-N, TVB-N, PV, FFA,TBA, TPC, drip loss, colour reading, freshness reading and textural parameters accept moisture and pH was noted. Steaks from coated, both air packed and uncoated MAP, were the first to show the sign of deterioration reaching rejection threshold value for all the evaluated parameters. 1% chitosan coated steak in MAP (70% ii CO2: 30% O2) was found to be the best in terms of biochemical, microbiological, sensory score and long shelf life compared to others. Instrumental analysis by colour reader (L*-value, a*-value, b*-value), textural analysis (hardness, cohesiveness, springiness, chewiness), freshness meter score also complimented the findings based on microbiological, biochemical and sensory analyses. The results demonstrated that Silver pomfret (Pampus argenteus) steak when coated with 1% chitosan and packed in atmosphere of 70% CO2: 30% O2 can be chilled stored even more than 32 days without any noticeable sign of deterioration. It added at least 32 days of chilled storage life compared to 12-24 days for different atmosphere (air / MAP) and with and without chitosan coating. This combined of technology of packaging and coating on pomfret steaks confers logistics and economic benefit to chilled product distribution and retailing of silver pomfret steaks a high priced fish commodity in export market.
Open Access
“EVALUATING QUALITY AND SHELF-LIFE OF FISH BURGER PREPARED FROM LIZARDFISH (Saurida tumbil Bloch-1795) DURING FROZEN STORAGE”
(jau,junagadh, 2011-06) Zankat V. D.; Dr. S. M. Zofair
Study on evaluating quality and shelf-life of fish burger prepared from lizardfish (Saurida tumbil) during frozen storage at -18ºC was carried out. Lizardfish (Saurida tumbil) is underutilized low priced fish which not in demand as table fish, is usually diverted for drying and curing and sold at lower price. In order to make better utilization of this proteinaceous resource and good return to fisherman, Lizardfish can be used as a raw material for value added processing and product development of high price. One of such products is battered and breaded products like fish burger. Attempt was made with the objective to use this cheap and abundantly available lizardfish for making fish burger, a popular ready-to-eat type of product for today’s consumer. The physical, chemical, microbiological and sensory characteristics of fresh fish were analysed. The samples selected were of the average length of 25.33 ± 3.41 cm. and weighed 175.08 ± 37.18 gm. The proximate composition of raw material was: 17.81% protein, 1.68% total lipid, 76.21% moisture and 1.57% ash content. The chemical indices of freshness such as TMA-N, TVB-N, FFA, and PV were found well within limits of acceptance. A significant decrease of moisture was observed in minced meat and fish burgers with a consequent increase in fat and ash contents. Frying produced the highest water loss and fat gain in fried burger than oven-cooked burger. Sensory scores of fish burgers were acceptable up till the 4th month of the frozen storage. Filled burger scored high in terms of acceptability and quality. Peroxide value and free fatty acid increased (P<0.05) but did not reach the levels of rancidity. The storage quality of all samples indicated considerable sign of deteriorative changes in nitrogenous constituents resulting in increase in TMA-N and TVB-N. The TPC of all samples showed slight decrease during 120 days of frozen storage. Results suggest that lizardfish (Saurida tumbil) can serve a good raw material for value addition in the form of fish burger and it remains stable for 4 months at -18ºC storage. Biochemical and microbiological changes are minimal and insignificant at the temperature of storage. Minced meat of lizardfish can be stored at -18ºC and converted into fish burger as raw when demanded by the consumer in retail market. Cooking by frying burger gives better result in terms of quality and acceptability. Key world: Lizardfish, Fish burger, Quality changes, Chemical and Sensory quality, Cooking method, Frozen storage.

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