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Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage

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Abstract

In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.91 % protein, 2.76 % fat and 0.95 % ash. Restructured products were prepared in three different formulations by incorporating corn starch (10 %) and chitosan (0.75 %). Formulation containing only corn starch (10 %) was served as control. In all the formulations, mono unsaturated fatty acids were higher (45.14 %). The total volatile base nitrogen (TVB-N) showed an increasing trend and it was found to be higher in control (4.8 mg/100 g) on 10th day than the chitosan incorporated sample (3.5–4.2 mg/100 g) on 17th day during chill storage. Similarly, peroxide value (PV) was found to higher (8.85 milliequivalent of O2/kg) in control than the chitosan incorporated sample (4.5–6.8 milliequivalent of O2/kg) on 10th day. All the three formulations had an acceptable level of thiobarbituric acid (TBA) value that ranged between 0.023–0.098 mg of malanoldehyde/kg during chilled storage. Based on the sensory and microbiological analysis, products prepared without chitosan had a shelf life of 10 day whereas, products incorporated with chitosan had an extended shelf life of 17 day.

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Acknowledgment

The authors wish to thank Dr. C.N. Ravishankar, Director, CIFT, Cochin for his encouragement and for providing required facilities to carry out this study.

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Authors and Affiliations

  1. ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology (CIFT), CIDCO Admn. Bldg., Sector-1, Vashi, Navi Mumbai, Maharastra, 400 703, India

    Jeyakumari A &  Parvathy U

  2. ICAR- Central Institute of Fisheries Technology, Willingdon Island, Cochin, India

    George Ninan,  Joshy C G,  Zynudheen A A &  Lalitha K V

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  1. Jeyakumari A
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  2. George Ninan
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  3. Joshy C G
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  4. Parvathy U
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  5. Zynudheen A A
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  6. Lalitha K V
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Correspondence to Jeyakumari A.

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Jeyakumari A, George Ninan, Joshy C G et al. Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage. J Food Sci Technol 53, 2099–2107 (2016). https://doi.org/10.1007/s13197-016-2174-3

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