Enrobed Snack Product from Devis’s Anchovy (Stolephorus commersonnii) and its Quality Evaluation during Frozen Storage

Effect of amla and ginger powders on quality criteria of African catfish (Clarias gariepinus) fingers

Catfish (Clarias gariepinus) meat isn't preferred by consumers in compared to other fish species meat, thus to enhance the use of catfish meat, ready to eat catfish fingers were prepared with some plants additives (amla and ginger powder). The mean objective of this study was to assess the impact of amla and ginger powder on catfish finger qualities in terms of physical, chemical, microbiological, and sensorial parameters under stored at a low temperature (5 ± 1 °C). The obtained results were compared with those of a control sample (basic formula) and a sample containing the synthetic antioxidant. During the storage period, the levels of pH, thiobarbituric acid, total volatile basic nitrogen, trimethylamine, total bacteria count, psychrophilic bacteria, molds and yeasts counts increased dramatically, although the values remained within acceptable ranges. The findings also revealed, that amla and ginger powder considerably (p < 0.05) reduced the changes in quality parameters, as well as there was a considerable increase in the quality parameter in all treated samples than in the control. Finally, amla and ginger powder can be a substitute for synthetic antioxidants and antimicrobials. These findings suggest that the powder of amla and ginger are suitable for use as a natural antioxidants and antimicrobials to extend the shelf-life of animal products.

Effect of chilled storage on quality characteristics of battered and breaded snack product from large sized Catla (Catla catla)

This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5-10.5 kg) Catla (Catla catla) fish stored at chilled temperature (- 2 to - 4 °C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2 days interval for a period of 18 days. Results of biochemical analysis showed increase in total volatile base-nitrogen (TVB-N) values from initial value of 4.15-13.74 mg/100 g, free fatty acid (FFA) increased from 0.95 to 2.98% in terms of oleic acid, peroxide value (PV) increased from 2.6 to 3.9 meq of O₂/kg of fat and pH increased from 6.5 to 6.79 during 18 days chilled storage. Linearity (r²) of TVB-N, FFA, PV and pH values during storage were found to be 0.98, 0.99, 0.97 and 0.99 respectively. In microbiological quality evaluation total plate count (Log. Values) increased from 2.17 to 4.65, while Escherichia coli, Staphylococcus aureus, Salmonella and spore count were not detected during storage period. Results of sensory analysis reported a negative correlation with storage period concluding the shelf life of battered and breaded fish cutlet from Catla fish to be 12 days at chilled storage conditions.