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Subject: Fish Processing Technology × End date: 2024 × Start date: 2020 × Type: Thesis × Thesis Type: M.F.Sc ×
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    ThesisItemOpen Access
    Effect of vacuum packaging on shelf life of traditionally marinated fillet of Pangasius (Pangasianodon hypophthalmus) fish stored at chilled temperature
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Arvind Kumar; Gupta, Vipul
    Pangasius (Pangasianodon hypophthalmus) has considered as a promising fish species due to its high demand in both domestic and international markets. This species has great economic importance because of its tender flesh, acceptable taste, less odour, less spines and delicate flavor when cooked. There is great scope of increasing the consumption by developing different value added products from Pangasius. Consumers prefer minimally processed fish products, with less use of synthetic additives, due to the increasing awareness about harmful effects of synthetic preservative. The main aim of this study is to examine the shelf life of traditionally marinated vacuum packed fillet of Pangasius fish stored at chilled temperature, through different biochemical, microbiological and organoleptic analysis. Pangasius fillets were marinated in traditional way and four different kinds of samples were prepared with the help of raw and marinate fillet viz. raw fillet with air packaging (T0), marinated fillet with air packaging (T1), raw fillet with vacuum packaging (T2) and marinated fillet with vacuum packaging (T3). Triplet of each sample was stored at chilled (0-2°C) temperature for 21 days. All samples were analyzed for Proximate composition, pH, Total Volatile Base Nitrogen (TVB-N), Peroxide Value (PV), Free Fatty Acid (FFA), Salt Soluble Nitrogen (SSN), Total Plate Count (TPC) for change in total viable microbial count, Salmonella spp., Vibrio, E. coli and Staphylococcus aureus count at the interval of three days during storage period. Results showed that there was no noticeable change in proximate composition of samples but significant changes from (5.43± 0.06 to 7.20± 0.05), (7.12± 0.03 to 28.35± 0.37 mg/100g), (3.23± 0.02 to 6.02± 0.86 meq of O2/kg fat), (0.33±0.02 to 2.14± 0.07 % of olic acid), (1.88± 0.02 to 2.06± 0.01 % of total nitrogen) and (3.19 to 5.93 log cfu/gm) in pH, TVB-N, PV, FFA, SSN and TPC respectively was observed in T3 samples after 21 days. On the basis of these parameters we found that the T0 was acceptable till 6th days whereas T3 was acceptable till 18th days of storage. So we can conclude that in chilled storage shelf- life of Pangasius fillet can extend upto 18 days without affecting nutritional value of fillet by applying combination of traditional marination and vacuum packaging.
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    ThesisItemOpen Access
    Development of fish mince based products, vacuum packed storage and its quality attributes
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-01) Dhapola, Vijaydeep; Upadhyay, A.K.
    The purpose of this study was to see how vacuum packed storage affected the quality of fish cutlets made from big head carp (Hypophthalmichthys nobilis) in cold storage. The bighead carp (Hypophthalmichthys nobilis) is a commercially important freshwater fish species that belongs Cyprinidae family, with a substantial domestic market for its commodities. Fish mincebased goods have the potential to be ready-to-cook or ready-to-fry products with a high level of consumer acceptance and nutrient benefits. The market for such items is becoming increasingly intriguing for consumers as well as for producers. The biochemical, sensory and organoleptic alterations, thaw drip, lipid oxidation during frozen storage, and addition of synthetic chemicals have a very pivotal role and which are commonly known for the quality of these products added and have a direct impact on its shelf life, considering any change in these parameters results spoilage followed by unacceptability of these products. A market-successful product is one that meets all of the preferences of customers and is easily marketable. Appropriate marketing methods and customer understanding of what they are eating can help accomplish these characteristics. In this study, vacuum packing was paired with flash frying, which has antibacterial characteristics, barrier properties, and aids in increasing water holding capacity, reducing drip losses and TPC, nutrition retention, and improving texture and softness. The effect of vacuum packaging combined with flash frying at 180°C for 10 seconds on the quality of frozen fish cutlets prepared from big head carp was investigated. The sensory, chemical, microbiological, and organoleptical features of frozen fish cutlet samples were examined at 15-day intervals up to 45-day intervals. During 45 days of storage at -20°C, frozen fish cutlet samples with normal air packing (sample 1), only vacuum packing (sample 2), flash fried with normal air packing (sample 3) and vacuum packing combined with flash frying (sample 4) showed a slight decline in moisture, protein, and fat content, as well as an insignificant increase in ash content. When comparing vacuum-packed and flash-fried samples to air-packed samples, drip loss was shown to be reduced. On the basis of pH and organoleptic index of quality, frozen fish cutlet samples treated with vacuum packing and flash frying performed better than other fish cutlet samples. Therefore in terms of sensory index those samples with combination of vacuum packing and flash frying continue the same trend of superiority as compared to nother samples. It was discovered that combining vacuum packing with flash frying increased overall quality in terms of chemical, organoleptic, drip loss, and bacteriological quality indices. During the final days of frozen storage of 45 days at -20􀀀 the samples which were vacuum packed and flash fried were at more sound condition as compared to other samples taking their quality in accord, therefore further investigation can be made to evaluate the shelf of these products.
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    ThesisItemOpen Access
    Development of moist and semi moist cat feed from uneconomical fresh water weed fishes
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-01) Ali, Armaan; Upadhyay, A.K.
    The present study was carried out to investigate, best wet cat diet composition that can be a source to provide optimum dietary nutrition to different pet cat breeds. Cat foods that are generally available in the market , generally use chicken and marine fish as their raw material that are costly and these feeds only provide minimum amount of energy to the pets to carry out their daily physical activities. Therefore using more cost efficient and nutrionally rich source of raw material as a replacement for these raw materials can be used as a stratergy for fulfilling the daily dietary needs of a pet and thereby also lowering the cost of raw materials used for production of feed. Fish meal developed by wet reduction process in the current study have good proximate chemical profile and being in concentrated form, is a good source of animal protein. It aided in development of different moist and semi moist diets that can be used for feeding of cats which were more nutritious than the products that are already available in the market. Attempt was made to develop varied protein content diet samples using fish meal as a primary source of protein along with chicken meat that resulted in making of T1, T2, T3, T4 and T5 samples with protein content 10, 15, 20, 25, 30 percent respectively. The other proximate chemical, sensorial and acceptability attributes of these samples were also analysed during the study. Diet samples T4 and T5 were found to be the best diet composition in terms of fulfilling high protein and energy requirement of cat, also the two samples were favoured during the acceptability studies by the cat owners. Whereas in terms of cost efficacy T2 and T4 were found to be the best as they were economically cheaper and with the low cost they can fulfill the criteria of both moist and semi moist diets. Use of fish meal as raw material was found to be effective as it had improved all the nutritional quality parameters especially protein content of different diet samples and also was acceptable when fed to cats. Overall T4 was observed to be the best diet composition.
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    ThesisItemOpen Access
    Development of high value composite material from fish scales and assessment of their mechanical properties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-01) Rastogi, Shalini; Anup Kumar
    The mechanical properties of the fabricated composite of epoxy resin filled with dried fish scale powder and the hybrid composite reinforced with dried fish scale powder and chicken feather fibre have been comparatively evaluated in this study. The effects of dried fish scale powder in epoxy resin with varied weight % of chicken feather fibre (from 0 to 5) have been examined. Based on the findings, 8 wt% % dried fish scale powder in varied wt% of chicken feather fibre was utilized as a reinforcement to create hybrid composite. The various wt% of chicken feather fibre in 8 wt% dried fish scale powder filled epoxy based hybrid composite were casted. Mechanical characterization of the resulting composite was carried out using a universal testing machine (UTM) AMT-SC-01521), a digital Rockwell hardness testing machine, and an impact testing machine. Results of various Mechanical test shows that increasing wt% of chicken feather fibre with 8 wt% dried fish scale powder improved the mechanical properties of the hybrid composite, such as impact strength, young's modulus, percentage elongation, hardness, and ultimate tensile strength. On the basis of overall evaluation combination of 8 wt% dried fish scale powder and chicken feather fibre proved to be better than all other combinations of composite material prepared from the different level of dried fish scale powder as particulate and chicken feather fibre as reinforcement with epoxy resin as matrix.