Quality Changes during Ice Storage of Acetes Species

Keer, Utkarsha; Alim, Hina; Xavier, K.A. Martin; Balange, Amjad Khansaheb

doi:10.20546/ijcmas.2018.701.248

Cited by 4 publications

(3 citation statements)

References 11 publications

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“…The fatty acid methyl esters (FAME) were prepared and the methylated fatty acids were analyzed using GC–MS (QP2010, Shimadzu, USA) as per the AOAC (1995) method. The operational parameters of the equipment were set as per the Keer et al (2018).…”

Section: Methodsmentioning

confidence: 99%

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

Kumar¹,

Xavier

Nayak

et al. 2022

Food Processing Preservation

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In this study, Pangasius was evaluated as a candidate species for hot smoked ready‐to‐eat product, and its quality and shelf life were assessed during refrigerated storage under vacuum packing. Initially, smoking conditions were optimized based on analysis of water‐phase salt and sensory scores. The optimized conditions were dipping fillets in 20% brine solution for 60 min, pre‐drying at 50°C for 30 min, and smoking at 80°C for 3 h. The optimized vacuum‐packed smoked and nonsmoked fillets were analyzed for proximate, biochemical and instrumental, amino acid, and fatty acid degradation, microbiological, and sensory parameters at refrigerated temperature (4 ± 1°C). Benzopyrene content was analyzed for optimized salted smoked fish in comparison with salted nonsmoked fish. The major changes observed in total volatile base nitrogen, total viable count, and sensory scores on the 49th and 63rd day of storage were 41.86 and 35.89 mg N/100 g, 7.21 and 6.54 log CFU/g, and 4.83 and 5.88 for nonsmoked and smoked Pangasius, respectively. During storage, the saturated fatty acids in both smoked and nonsmoked samples increased and unsaturated fatty acids values decreased, which might be due to lipid oxidation. Sensorily, salted nonsmoked (control) and salted‐smoked fillets were acceptable for 35 and 63 days. Novelty impact statement Though Pangasius has good demand in the international market, Pangasius cultured in India is having low demand and the production cost is more than the selling price. Hot smoking can be an alternative method of preservation to increase the utilization of Pangasius and create demand in the international market. Smoked fishery products are a delicacy in many countries, especially hot smoked products prepared from salmon, trout, whitefish are being exported to many countries. Pangasius being a major export item from Asian countries can be used as an alternate species for hot smoked products.

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Section: Methodsmentioning

confidence: 99%

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

Kumar¹,

Xavier

Nayak

et al. 2022

Food Processing Preservation

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“…mempunyai ukuran lebih kecil jika dibandingkan dengan udang lainnya. Keer et al (2018) melaporkan rebon (Acetes sp.) segar mengandung protein 12,26%, air 83,55%, lemak 0,6%, dan abu 2,24%.…”

Section: Pendahuluanunclassified

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

2019

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Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%; sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

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“…Fresh rebon shrimp contains 12.26% protein, 83.55% water, 0.6% fat, and 2.24% ash [10], while dried rebon shrimp contains 19.00% water, crude protein 48.29, ash 16.05%, and crude fat 3.62% [11]. The number of rebon shrimp is abundant, but the utilization of rebon shrimp still needs to be higher.…”

Section: Introductionmentioning

confidence: 99%

The benefit of rebon shrimp-based supplementary feeding on serum albumin level in children who have undergone stunting

Anton,

Bukhari,

Baso

et al. 2024

IJPHS

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Stunting is still an unresolved global health problem caused by inadequate nutritional intake, significantly affecting a person’s future development. Rebon-shrimp is high protein and inexpensive local food, but still underutilized. This quasi-experimental study aimed to determine the effect of supplementary feeding from Rebon-shrimp on serum albumin levels in stunting children aged 24-60 months. The intervention group (n=44) received rebon shrimp-based supplementary food for 90 days, while the control group (n=44) received a placebo. Measurement of serum albumin was carried out by the ELISA method using blood samples. The results showed a statistical difference (p<0.001) in serum albumin levels in the intervention group, while the control group did not differ statistically (p=0.363). The intervention group experienced an increase in albumin levels of 15.55 g/L, while the control group tended to experience a decrease in serum albumin levels of -1.92 g/L. There was no significant difference in serum albumin levels before the intervention in the two groups (p=0.180). Still, after the administration of rebon products, there was a significant difference in serum albumin levels between the two groups (p<0.001). Supplementary food made from rebon shrimp was beneficial for increasing the serum albumin level of stunting children.

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Quality Changes during Ice Storage of Acetes Species

Cited by 4 publications

References 11 publications

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

Quality evaluation of vacuum‐pack ready‐to‐eat hot smoked pangasius fillets during refrigerated storage

Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

The benefit of rebon shrimp-based supplementary feeding on serum albumin level in children who have undergone stunting

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