Effect of vacuum packaging on shelf life of traditionally marinated fillet of Pangasius (Pangasianodon hypophthalmus) fish stored at chilled temperature
| dc.contributor.advisor | Gupta, Vipul | |
| dc.contributor.author | Arvind Kumar | |
| dc.date.accessioned | 2022-12-04T05:55:42Z | |
| dc.date.available | 2022-12-04T05:55:42Z | |
| dc.date.issued | 2022-08 | |
| dc.description.abstract | 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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810190325 | |
| dc.keywords | marination, vacuum packaging, Fillet, Shelf, Pangasius | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 74 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145 | en_US |
| dc.research.problem | Vacuum packaging | en_US |
| dc.sub | Fish Processing Technology | en_US |
| dc.theme | Pangasius | en_US |
| dc.these.type | M.F.Sc | en_US |
| dc.title | Effect of vacuum packaging on shelf life of traditionally marinated fillet of Pangasius (Pangasianodon hypophthalmus) fish stored at chilled temperature | en_US |
| dc.type | Thesis | en_US |