Raja Waseem Hussain, Kumar Sunil, Bhat Zuhaib Fayaz, Kumar Pavan
Mirah Exports Pvt Ltd, Darabassi, SAS Nagar, Punjab India.
Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R S Pura, Jammu, Jammu and Kashmir 181102 India.
Springerplus. 2014 Feb 21;3:106. doi: 10.1186/2193-1801-3-106. eCollection 2014.
The present study was conducted to evaluate the effect of ambient storage on the quality attributes of aerobically packaged fish curls incorporated with optimum levels of different flours. The curls were developed by extrusion technology using fish meat (Catla catla). The fish curls containing optimum levels of different flours viz. 20 percent corn flour, 10 percent black gram flour and 10 percent peanut flour were compared with the control snacks containing 30 percent rice flour and assessed for storage quality and shelf life at ambient temperature. The curls were aerobically packaged in LDPE (low density polyethylene) pouches and evaluated for various physicochemical, microbiological and sensory parameters. Mean values of pH of all the curls showed significantly (p < 0.05) decreasing trend with increasing days of storage (6.34 ± 0.01 on day 0 and 5.90 ± 0.005 on day 28 for control samples, 6.41 ± 0.009 on day 0 and 6.11 ± 0.02 on day 28 for corn flour incorporated samples, 6.36 ± 0.01 on day 0 and 6.14 ± 0.01 on day 28 for black gram flour incorporated samples, 6.57 ± 0.007 on day 0 and 6.34 ± 0.01 on day 28 for peanut flour incorporated samples). TBARS (mg malonaldehyde/kg), total plate count (log cfu/g) and yeast and mould count (log cfu/g) for the control as well as treatment samples showed significantly (p < 0.05) increasing trend with storage. Coliform counts (log cfu/g) were not detected until day 28 in all the products. The mean scores of sensory parameters i.e. appearance and colour, flavor, crispiness, texture and overall acceptability for control as well as treatment samples showed significantly (p < 0.05) decreasing trend with storage period. The decrease was significantly (p < 0.05) highest on 21(st) and 28(th) day of storage. The mean values for all the quality and storage parameters up to the day 21 of the storage were within the acceptable limits. Thus, based on various physicochemical and sensory parameters, the curls incorporated with optimum level of different flours were acceptable up to 21 days of ambient storage within the LDPE pouches.
本研究旨在评估常温储存对添加了不同面粉最佳用量的有氧包装鱼丸品质特性的影响。鱼丸采用挤压技术，以鱼肉（印度鲶鱼）制作而成。将含有不同面粉最佳用量（即20%玉米粉、10%黑豆粉和10%花生粉）的鱼丸与含有30%米粉的对照零食进行比较，并评估其在常温下的储存品质和保质期。鱼丸采用低密度聚乙烯（LDPE）袋进行有氧包装，并对各种理化、微生物和感官参数进行评估。所有鱼丸的pH平均值随储存天数增加呈显著（p < 0.05）下降趋势（对照样品在第0天为6.34 ± 0.01，第28天为5.90 ± 0.005；添加玉米粉的样品在第0天为6.41 ± 0.009，第28天为6.11 ± 0.02；添加黑豆粉的样品在第0天为6.36 ± 0.01，第28天为6.14 ± 0.01；添加花生粉的样品在第0天为6.57 ± 0.007，第28天为6.34 ± 0.01）。对照样品和处理样品的硫代巴比妥酸反应物（TBARS，毫克丙二醛/千克）、总菌数（log cfu/g）以及酵母和霉菌数（log cfu/g）随储存时间呈显著（p < 0.05）上升趋势。在所有产品中，直到第28天才检测到大肠菌群数（log cfu/g）。对照样品和处理样品的感官参数（即外观和颜色、风味、酥脆度、质地和总体可接受性）的平均得分随储存期呈显著（p < 0.05）下降趋势。在储存的第21天和第28天，下降幅度显著（p < 0.05）最大。储存至第21天，所有品质和储存参数的平均值均在可接受范围内。因此，基于各种理化和感官参数，添加了不同面粉最佳用量的鱼丸在LDPE袋中常温储存21天内是可接受的。
