Ecology, Environment and Conservation Paper

CHEMICAL, MICROBIAL AND SENSORY QUALITY CHANGES OF FISH CUTLETS, MADE FROM PANGASIUS FISH (PANGASIANODON HYPOPHTHALMUS), DURING STORAGE IN REFRIGERATED DISPLAY UNIT (-15 TO -18°C)

Nikhil Rathod, Asif Pagarkar, Girija Phadke, K.H. Pujari and M.V. Chandra

Abstract

Quality changes of fish cutlet prepared from pangasius fish (Pangasianodon hypophthalmus) in relation to its chemical, microbial and sensory quality were evaluated during storage in refrigerated display unit (-15 to -18 °C). The meat was separated from pangasius fish and cutlet was prepared by using standardized recipe. During the study it was observed that the pangasius cutlet kept in refrigerated display unit (-15 to -18 °C) was acceptable up to 16 days. The peroxide value, free fatty acid and total volatile base nitrogen contents were found to be slightly higher but within the acceptable limit at the end of storage period. The pathogenic organisms like E.coli, S.aureus and Salmonella sp. were not detected during storage. The sensory quality of the processed products was rated as good by the taste panel, and the products were in the acceptable condition throughout the storage period.