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  • 1
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    Preparation of an extruded fish snack using twin screw extruder and the storage characteristics of the product (2021)
    In:  http://aquaticcommons.org/id/eprint/16624 | 12051 | 2015-04-09 12:33:15 | 16624 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-07
    Description: A value-added extruded fish product was prepared with corn flour (80%) and fish (sciaenid) powder (20%), using a twin-screw extruder. The effect of different parameters like moisture, temperature, fish powder concentration, speed of the extruder and die-diameter on expansion ratio and crisp texture were studied. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing. The study revealed that aluminum foil is the best packaging material to keep the product acceptable for more than three months.
    Keywords: Fisheries ; processing fishery products ; storage characteristics ; extruded fish products ; minced products ; storage life ; packing materials
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 149-156
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  • 2
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    Ice storage characteristics of cultured Macrobrachium rosenbergii (de Man) (2021)
    In:  http://aquaticcommons.org/id/eprint/16563 | 12051 | 2015-04-08 18:58:26 | 16563 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-06
    Description: Cultured Macrobrachium rosenbergii (Scampi; 30-40 g) in headless shell-on form was stored in ice (Prawn:ice=1:2) in a plywood box insulated with 2 cm thick expanded polystyrene and subjected to detailed examination of quality by chemical, microbiological and organoleptic evaluation at regular intervals to assess the storage life. The prime quality life of prawns in ice was found to be 8 days followed by a phase of lowered quality, but still acceptable till the end of 13 days.
    Keywords: Fisheries ; Macrobrachium rosenbergii ; ice storage ; storage life ; storage effects
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 55-63
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  • 3
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    Pickle from blood clam (Anadara granosa) meat (2021)
    In:  http://aquaticcommons.org/id/eprint/18492 | 12051 | 2015-10-30 07:37:39 | 18492 | Society of Fisheries Technologists, India
    Details
    Publication Date: 2021-07-09
    Description: A pickle was prepared from blood clam (Anadara granosa) meat. The pickle was subjected to biochemical, bacteriological and organoleptic tests at different stages of storage. The pickle has a shelf-life of more than 5½ months at ambient temperature.
    Keywords: Fisheries ; Anadara granosa ; clams ; storage life ; processed fishery products
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 109-111
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  • 4
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    Development of intermediate moisture marinated fish product and its storage characteristics (2021)
    In:  http://aquaticcommons.org/id/eprint/17928 | 12051 | 2015-09-24 22:35:58 | 17928 | Indian Fisheries Association
    Details
    Publication Date: 2021-07-02
    Description: An attempt was made to prepare an intermediate moisture (around 44% moisture) marinated (pH around 4) fish product. Fillets from Sciaenid fish (each fish weighing 70-80 gm) were dipped in a solution containing 7% acetic acid, 20% common salt and 1% propionic acid for 2 hours. After soaking, the soaked fillets were partially dried to about 44% moisture. Three effective hurdles like low pH (by using 7% acetic add and 1% propionic acid), low water activity (by using 20% salt and partially drying the fillets) and preservative (1% propionic add), were used to prepare a shelf-stable product at room temperature. The dried product was sprayed with 0.0 5% BHA in 50% alcohol and further dried for 10 minutes to remove added water and alcohol, thereby another hurdle (preservative) against fat oxidation. The product was packed in 300 gauge polythene bags and stored in transparent screw cap plastic jars. Fortnightly samples were drawn and subjected to biochemical, bacteriological and organoleptic evaluation to study its storage characteristics. The product was in good acceptable form up to 4 months at ambient temperature. The product needed one hour soaking in water with two changes of water in between to make it free from excess salt and acid smell.
    Keywords: Fisheries ; intermediate moisture ; fish products ; marinated fish product ; storage life ; hurdle technology ; processing fishery products ; sciaenid fishes ; India
    Repository Name: AquaDocs
    Type: article
    Format: application/pdf
    Format: application/pdf
    Format: 131-139
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