Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle

Waghmare, K.M.; George, Sajan; Sonavane, A. E.

doi:10.5958/2277-9396.2017.00006.x

Cited by 5 publications

(4 citation statements)

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“…Texture is an important factor affecting the quality of paocai (Greis et al, ). Proper firmness can bring a crisp and refreshing taste, while soft texture may greatly reduce the sensory feelings (de Matos et al, ; Waghmare et al, ), which was consistent with the present results, that showed that the sensory scores were positively correlated with the firmness index.…”

Section: Resultssupporting

confidence: 92%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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Paocai is a popular fermented vegetable side dish or appetizer in China. This study was to investigate the relationship between its sensory quality and physicochemical properties by different statistical methods and to establish a regression prediction model for sensory scores. Principal component analysis disclosed that the sensory properties were negatively correlated with lactic acid and acetic acid contents. The cluster analysis classified the samples into three groups based on their sensory scores and the main differences among the groups were firmness, salinity, and acid production. Finally, a prediction model with an adjusted R2 of 85.28% was established by partial least squares regression to predict the sensory scores and showed high reliability on six tested samples. Practical applications Paocai is a popular side dish or appetizer in China that has a large annual production and consumption. Nowadays, the evaluation of the quality of paocai is mainly relied on sensory assessment, which is expensive to implement, time‐consuming, and sometimes cannot be implemented online for immediate feedback. By establishing the relationship between sensory quality and physicochemical properties of paocai, it is possible to build online feedback of paocai production by instrumental detections.

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Section: Resultssupporting

confidence: 92%

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Chen

Luo

Niu³

et al. 2019

J Food Process Preserv

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“…3). Waghmare et al (2015) and Abraham et al (1996) have reported similar trends in the storage studies of carp pickle and shrimp pickle, respectively. Even at the end of 6 months of storage, the pickles remained acceptable for the panelists.…”

Section: Change In Total Viable Count (Tvc)mentioning

confidence: 59%

“…The TVBN values were around the acceptable limits set for fish products (30 mg 100 g -1 ) till the 4 th month of storage in both the treatments. Gradual increase in TVN values from 9.80 to 32.20 mg 100 g -1 and 0 to 22.4 mg 100 g -1 in pickle of Nemipterus japonicus and carp, respectively was reported by Chandreshekaran et al (2014) and Waghmare et al (2015). TVBN value did not correlate with organoleptic evaluation of the pickles stored at both room temperature and refrigerated condition.…”

Section: Change In Total Volatile Nitrogen (Tvn)mentioning

confidence: 73%

Comparative storage stability of shrimp (Metapenaeus spp.) pickle at room temperature and refrigerated temperature

Tanuja

Jeeva

Rout³

2022

Indian J. Fish.

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One of the determinants of consumer demand for any value added product especially that of a perishable item like fish/shrimp is its shelf life. Pickling has long since been one of the effective ways to preserve perishable foods for the lean season. The present study was designed to assess the biochemical and microbiological quality of shrimp pickle stored at room temperature and refrigerated temperature (4oC). The recipe for preparation of the product was decided based on the consumer preference of the region. The pH, which is considered as the most important criterion determining the shelf life in pickle, remained below 5 in both the treatments throughout the storage period of six months (p=0.053). All the biochemical parameters except total volatile nitrogen (TVN), remained with in the acceptable limit throughout the storage period in both the treatments, although the values were low for pickle stored at refrigerated temperature. There was no significant difference in TVBN value of pickle stored at refrigerated and room temperature at the end of six months (p=0.072). The TVN value did not correlate with organoleptic evaluation of the pickles stored at both room temperature and refrigerated condition. As per the organoleptic evaluation, the pickles were in acceptable level even after six months of storage and the sensory quality was not significantly different between the two treatments (p=0.225). Consumers perceived taste, price, appearance and health factor as the most important attributes that would determine the acceptability of a product. Keywords: Consumer perception, Food preservation, Seafood, Value added product

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“…Pickling is one of the easiest and most efficient ways to preserve fish for a long time (Hossain et al, 2018) as it involves preserving foodstuffs under high acid concentrations, enabling their preservation without refrigeration. Pickling makes a tasty and nutrient-dense appetizer, especially from fish and is believed to suppress the growth of pathogenic organisms (pH below 4.0) and have a considerable storage life (Waghmare, George, and Sonavane, 2017). The demand for fish pickles is on the rise due to increased acceptance in recent years.…”

mentioning

confidence: 99%

Quality changes and shelf life of common Carp (Cyprinus carpio L.) pickle at room temperature

Hussain,

Firdous,

Rashid

et al. 2024

SKUAST Journal of Research

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Fish pickle from Cyprinus carpio was prepared with the objective that the track changes in quality of product over twelve months at room temperature were observed. The moisture, protein, fat and ash content of the freshly prepared fish pickle were found as 47.0, 14.05, 12.79 and 4.14 percent, respectively. The initial Peroxide value, TVBN, pH and titratable acidity values were found as 3.24mEqO2/kg, 4.34 mgN/100g, 5.03 and 0.6 mEq/100g respectively. The peroxide value showed an increasing trend reaching a final value of 10.23 mEqO2/kg in the twelfth month of the study. Similarly, the TVBN value also increased and was found as 18.05 mgN/100g at the end of the study. The final titratable acidity value was found to be 0.19 mEq/100g whereas, pH value increased attaining a final value of 5.84 at the end of the study. Based on the biochemical, organoleptic quality evaluation, the pickle was rejected by the taste panel in the twelfth month of the trial, hence common carp pickle remains edible up to 11 months at room temperature.

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Standardising Preprocess Treatments for Improved Sensory Quality and Storage Stability of Carp Pickle

Cited by 5 publications

References 0 publications

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Research on the relationship between sensory profile and physicochemical properties of paocai, a Chinese fermented vegetable

Comparative storage stability of shrimp (Metapenaeus spp.) pickle at room temperature and refrigerated temperature

Quality changes and shelf life of common Carp (Cyprinus carpio L.) pickle at room temperature

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