Studies on the Quality of Fish Cutlet Prepared from  Rohu (Labeo rohita) during Refrigerated Storage

Praneetha, S. S.; Dhanapal, K.; Reddy, G. Venkat; Balasubramanian, A.; Kumar, Gaurav

doi:10.20546/ijcmas.2017.612.379

Cited by 7 publications

(9 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in TPC could be due to power fluctuation during storage or improper packaging or hygiene practices during cutlet preparation. Similar results were obtained by Praneetha et al [20] during TPC determination of fish cutlets stored for 15 days. Table 2 represents the results of quality analysis of banana pseudostem cutlets.…”

Section: F Microbial Analysissupporting

confidence: 90%

“…At low temperatures, all the readily available moisture freezes to ice crystals rendering low available moisture for microbial growth. The moisture decrease was reported by Pilankar et al and Praneetha et al [19,20] during frozen storage of fish cutlets.…”

Section: Moisture Contentmentioning

confidence: 54%

“…However, overall acceptability was high in the sample than in control. The significant reduction is due to the extended storage period as mentioned in Praneetha et al [20]. Figures 2 and 3 represent the sensory evaluation report.…”

Section: G Sensory Evaluation Of Banana Pseudostem Cutlets At 4°cmentioning

confidence: 87%

See 2 more Smart Citations

Shelf Life Assessment of Banana Pseudostem Cutlet

Raju,

Lindsey A.,

2019

IJEAT

View full text Add to dashboard Cite

Banana pseudostems are the biological wastes obtained in huge amounts during each harvest. Their vast quantity aids in difficult disposal. Researches then came up with innovative ideas to produce value added products from them. Based on the medicinal research on banana pseudostem and their rich therapeutic properties, banana pseudostem powders are used in various food products as a means of fiber fortification in biscuts and cookies.In this research, cutlets were produced with the addition of banana pseudostem flour at level 0%(control), 5%, 10%, 15%. Cutlets at level 10 % showed best results and therefore it was evaluated to determine its cooking yield, moisture analysis, ash content, crude fibre, pH and microbial and sensory analysis. Pseudostem powder addition in cutlets resulted in higher cooking yield (98.91%) for treatments in comparison to control while the pH value (6.38) was also higher than the control. The control retained high moisture content (43.33%), ash (2.48%) and crude fiber(0.45%). Sensory evaluation projected minimal differences in texture, colour, overall appearance in treatments on comparison with the controls on 0th, 7th and 14th day . The scores obtained were in the range of acceptability. Cutlet prepared with banana pseudostem powder gained better acceptability than control. This research is a contribution for food fortification. Bananapseudostem powder act as a neutraceutical with its promising medicial properties in enhancing the mineral intake. Utilization of waste into a commercial consumable product is the innovative insight of this study.

show abstract

Section: F Microbial Analysissupporting

confidence: 90%

Section: Moisture Contentmentioning

confidence: 54%

See 1 more Smart Citation

Shelf Life Assessment of Banana Pseudostem Cutlet

Raju,

Lindsey A.,

2019

IJEAT

View full text Add to dashboard Cite

show abstract

“…As counts for these bacteria had not been reported in prior studies, these data could not be compared. Nevertheless, PBC for various fish products stored in the refrigerator were shown to enhance over the course of storage periods. , Likewise, increasing trends of MBC in a number of fish products were also documented. , Linear regression showed a satisfactory and significant relationship between storage time and MBC or PBC (Figures and ).…”

Section: Resultsmentioning

confidence: 87%

“…According to standard guidelines for fish product quality, an APC of 6 log cfu/g is generally regarded as unacceptable. 40 APC of pickle samples prepared for this study was determined to be within permissible limits for both storage settings. These results were relatively similar to the APC reported for anchovy pickles, 20 which ranged from 2.68 to 5.47 log cfu/g during 15 weeks preservation at ambient temperature.…”

Section: Microbiological Countsmentioning

confidence: 99%

From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling

Hani

Hussain

Sarker

et al. 2023

ACS Food Sci. Technol.

View full text Add to dashboard Cite

Development of high-value products has emerged as a potential solution to increase the value of underutilized fish species. This study aimed to determine the feasibility of producing high-value pickled silver carp (Hypophthalmichthys molitrix) by evaluating the quality of the pickles during storage at ambient (25 ± 5 °C) and refrigerated (4 ± 1 °C) temperatures for 28 and 60 days, respectively. The proximate composition, biochemical, microbiological, and sensory qualities of the pickles were monitored throughout the storage periods. The results showed that the quality of the pickled silver carp declined over time, with faster deterioration observed at ambient temperature than in a refrigerator. A significant correlation (p < 0.01) was found between biochemical and microbiological parameters, and linear regression analysis showed a significant relationship between quality parameters and storage days. These findings suggest that pickled silver carp has potential as a high-value product that could offer consumers a convenient and nutrient-rich alternative to fresh fish.

show abstract