ISSN: 2577-4050
Authors: Dhar B* and Tripathy HH
Fish is an easily digestible food with rich in protein content and nutritional value, but also a highly perishable product especially in hot climates and tropical areas. Many traditional curing practices are followed in order to preserve this perishable meat and also for value addition with minimum cost involvement. Since the traditional process of drying and smoking is associated with unhealthy conditions and poorquality product, it could be improved by adopting mechanical process. Pangasius fish, due to the high fat content and distinctive odour, are much less preferred by the consumer, thus offering lower prices. Therefore, value addition of this product would be a better option to use. In this study, semi dried laminates and smoked laminates has been developed through increases surface area to ensuring uniform drying and were improved the shelf life or oxidation of lipids could be controlled by vacuum packaging at ambient condition. The data showed that there was a no significant effect of moisture, SSP and rehydration capacity, between both products while protein, lipid, ash, NPN, TVBN, PV and TBA was significant effect between both products during storage period (84 days) at the p<0.05 level. TPC content was found to exceed its acceptable limits after 8 weeks. The sensory data revealed that smoked laminates has acceptable limit for maximum 10-12 weeks and semi-dried one for 8 weeks.
Keywords: Pangasius Sp; Fish Smoking; Fish Drying; Fish Laminates
