Changes in Fish Flakes Prepared from Pangas (Pangasianodon hypophthalmus) Mince during Storage
Fatema Hoque Shikha
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Md. Ismail Hossain
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Naima Tasnim Shiropa
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Muhammad Mehedi Hasan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Mst. Prianka Jahan
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
Nafis Tasneem Binti *
Department of Fisheries Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study was conducted to prepare fish flakes using Pangas (Pangasianodon hypophthalmus) mince with wheat flour and other ingredients and to determine the sensory and physicochemical changes of fish flakes during storage.
Place and Duration of Study: Fish Processing and quality control laboratory of the department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. Study duration was from June 2021-July 2022.
Methodology: Initially, fish flakes were prepared using 30%, 40% and 50% fish mince with other ingredients. Among the samples, fish flakes containing 50% fish mince (S3N) gained the highest score in the conducted panel test. During the storage of 9 months at room temperature (28° to 32°C) in polythene zipper packets, different properties of S3N was analyzed at 15- and 30-days of intervals.
Results: The changes in proximate composition of the sample during storage indicated that only minor alterations occurred in fish flakes. During this study period no remarkable changes observed in the color, flavor, texture of fish flakes. Mold growth on fish flakes samples was not found.
Conclusion: The findings of this study can be concluded as, popular snack item like fish flakes can be prepared using pangas fish mince by incorporating with other ingredients which can be stored at room temperature (28° to 32°C) in polythene zipper packets for 270 days without any major changes in compositional and consumption quality.
Keywords: Fish flakes, Pangasfish mince, panel test, hedonic scale, storage, sensory, composition
How to Cite
Downloads
References
FAO. The state of world fisheries and aquaculture statistics. Opportunities and challenges; 2014.
Briones M, Dey MM, Ahmed M. The future for fish in the food and livelihoods of the poor in Asia. NAGA, World Fish Center Quarterly. 2004;27:48-50.
Viji P, Somrajan T, George N, Lalitha KV, Zynudheen AA, Binsi PK. Effects of Turmeric treatment and smoking duration on the shelf life of ready-to-cook fillets from sutchi catfish during chill storage. Journal of Food Process Engineering. 2015;39:472-483.
Nowsad AKMA. Raw material for the manufacture of surimi - II. The Bangladesh Observer, Dhaka, Bangladesh; 1994.
Pandey G, Sukumar D, Pal J, Thriveni K, Deepthi A. Fish flakes: a nutritional snack from low value fish. International Research Journal of Modernization in Engineering Technology and Science. 2020;2:230- 232.
AOAC. Association of Official Analytical Chemists. Official Methods of the Association of Official Analytical Chemists. 15th ed. 1990. Arlington, VA, USA.
FAO. Rice is life. Food and Agricultural Organization of the United Nations. Rome, Italy; 2004.
Peryam DR, Pilgrim FJ. Hedonic scale method of measuring food preferences. Food technology. 1957.
Shikha FH. Hossain MI. Rahman MA. Sharma AD. Asadujjaman M. Biochemical composition of farmed Thai pangus (Pangasianodon hypophthalmus) collected from Mymensingh district in Bangladesh. Middle East Journal of Scientific Research. 2014;22(6):928-932.
Jakhar JK, Pal AK, Reddy DA, Sahu NP, Venkateshwarlu G, Vardia HK. Fatty acids composition of some selected Indian fishes. African Journal of Basic Applied Science. 2012;4:155-160.
Begum M, Akter T, Minar MH. Analysis of the proximate composition of domesticated stock of pangas (Pangasianodon hypophthalmus) in laboratory condition. Environmental Science and Natural Resources.. Bengali In: Souvenir of National Fish Fortnight (Matsya Pokkhya) 2005. Department of Fisheries, Dhaka. 2012;5(1):69-74.
Nurul H, Boni L, Noryati I. The effect of different ratios of dory fish to tapioca flour on the linear expansion, oil absorption, color, and hardness of fish crackers. International Food Research Journal. 2009;16:159-165
Huda N, Leng AL, Yee CX, Herpandi. Chemical composition, color and linear expansion properties of Malaysian commercial fish cracker (keropok). Asian Journal of Food and Agro-Industry. 2010;3(05):473-482.
Shikha FH, Hossain MI, Farzana L. Development of noodles with low-cost silver carp (Hypophthalmicthys molitrix) mince. Bangladesh Journal of Fish. 2020;32(1):107-114.
Khan M, Nowsad AKMA. Development of protein enriched shrimp crackers from shrimp shell wastes. Journal of Bangladesh Agricultural University. 2012;10(2):367–374.
Kamari S. Shabanpour B. Development and sensory evaluation of silverarp (Hypophthalmichthys molitrix) fish-based snack food. World Journal of Fish and Marine. 2013;5(6):670-673.
Khan M. Nowsad AKMA. Development of protein enriched shrimp crackers from shrimp shell wastes. Journal of the Bangladesh Agricultural University. 2012;10(452-2016-35651):367-374.
Murlida E, Babji AS, Ayob MK, Maskat MY. Physicochemical properties of sardine (Sardinella longiceps) and tilapia (Oreochromis niloticus) flakes. 2nd International Seminar on Food & Agricultural Sciences. 2012;106-110.
Maisont S. Samutsri W. Phae-Ngam W. Limsuwan P. Development and characterization of crackers substitution of wheat flour with jellyfish. Frontiers in Nutrition. 2021;8:772220.
Anuja T. Premakumar K. Gayathiri T. Study on storability of fish cracker; 2008.
Tiwari M, Barooah MS, Bordoloi PL. Quality characterization of wafers enriched with fish powder developed from small bony fish. Journal of Aquatic Food Product Technology. 2020;1:14.
Neiva CRP, Machado TM, Tomita RY, Furlan EF, Lemosnato MJ and Bastos DHM. Fish crackers development from minced fish and starch: an innovative approach to a traditional product. Food Science and Technology. 2011;31(4):973-979