Effect of vacuum packaging on the shelf‐life of shrimp analog prepared from Pangasionodon hypophthalmus surimi during refrigerated storage
2022
Priyadarshini, Mocherla Bhargavi | Majumder, Ranendra Kumar | Maurya, Pradip
The present research aimed at investigating the quality characteristics of ready to cook shrimp analog prepared from Pangasionodon hypophthalmus alkaline‐saline washed surimi under vacuum packaging (VP) conditions at refrigerated temperature (3 ± 1°C). The normal packaging was used as a control (C). During the storage period, the pH of the C samples correlated positively with total volatile base nitrogen and peroxide value. The results demonstrated that VP (24.65 mg N %) significantly (p < .05) delayed total volatile base nitrogen in comparison with the C (19.39 mg N %) at the end of 21 days of storage. The psychrophilic microorganisms were detected from the 9th (C) and 12th (VP) day onward. The obtained data were subjected to principal component analysis and the total variance explained by the two factors for the shrimp analogs stored for different days was 86.8%. The results indicated that VP shrimp analogs had a better shelf‐life when stored at 3 ± 1°C. NOVELTY IMPACT STATEMENT: In recent years, there has been an increase in demand for value‐added fish‐based products. Food industries are adopting novel processing and cooking processes to develop an array of items in order to accomplish consumers’ changing preferences. The findings of this study will have a substantial impact on the food industry by enabling the manufacture of novel products such as shrimp analogs produced from surimi of low‐cost pangasius fish with enhanced nutritional content. The preparation process is simple, appealing, affordable, unique, and sustainable. According to the findings of the current study, vacuum packaging is helpful in extending the shelf‐life of the shrimp analog during refrigerated storage.
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