Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon hypophthalmus... more Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon hypophthalmus). Fish mince was mixed with salt, potato starch, soya protein isolate and starch soluble at 1.5%, 2%, 2.5% and 3% concentration respectively. Paneer was prepared by thermal gelation initially at 45 oC for 30 minutes followed by 90 oC for 20 minutes. Paneer preparation was standardized using texture profile analysis, colour and sensory characteristics (Hedonic scale rating). The highest score for sensory characteristic was found for each of the ingredients at 2% concentration and can be recommended for paneer and similar type of products. The quality analysis such as biochemical, microbial and sensory attributes was done to evaluate the quality of raw material and fish paneer. All the biochemical, microbial sensory parameters were found within the acceptable range for raw fish and paneer. Thus less demanded Pangas can be utilised and marketed as highly demanded fish paneer.
In the present study, the illegal usage of formalin for shelf-life enhancement of fish by fish tr... more In the present study, the illegal usage of formalin for shelf-life enhancement of fish by fish traders in the different markets of Agartala, India was assessed. Total 99 fresh fish and shellfish samples were collected from four different and major markets viz. Lake Chowmuni market, Gol bazar, Lembucherra and Battala market of Agartala, India. Out of these, around 54% of fresh fish and shellfish were found contaminated with formalin. Further, the effect of formalin treatment of 10% formalin on catla fish quality was also analysed. The result of the study showed that the hardness of fish muscle increased by 65%; while solubility and water holding capacity were found to be decreased considerably of fish treated with 10% formalin. The bacteria on fresh fish were log 5.27 that deceased to log 4.6 in 10% formalin treated fish. Formalin is harmful to human health; there is a need to implement strict regulations that prevent adulteration of fish with formalin. Overall, the study deduced that formalin adulteration is not only harmful for human health but also affected the textural properties of fish considerably.
Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon per... more Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that Shidal is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51.
International Journal of Biological Macromolecules, 2021
The study focused on assessing quality parameters of the surimi incorporated with soluble dietary... more The study focused on assessing quality parameters of the surimi incorporated with soluble dietary fibers apple pectin and konjac glucomannan at different levels. The results showed that apple pectin at 0.025% and konjac glucomannan at a 2% level exhibited improved gel-forming ability significantly (p < 0.05). SDS- PAGE revealed high molecular weight protein crosslinks in apple pectin treated surimi gels and disappearance of myosin bands in konjac glucomannan treated surimi gels. The water holding capacity of surimi was the highest when 0.075 g/100 g of apple pectin was added. Konjac glucomannan treated gels exhibited superior whiteness values. The analysis of soluble protein revealed that hydrophobic bonds increased in both the treatments. The hardness values of pectin gels enhanced as the level increased. Other TPA parameters are shown an inconsistent trend. It can be demonstrated that the incorporation of apple pectin and konjac glucomannan at a level of 0.025 and 2.0% may be a novel strategy to improve the gel strength of the surimi.
... Siriwongpairat, 1990). &amp;#x27;Lona ilish&amp;#x27; is a salt-fermented product pre... more ... Siriwongpairat, 1990). &amp;#x27;Lona ilish&amp;#x27; is a salt-fermented product prepared from Indianshad (Tenualosa ilisha), a high fat fish. This anadromous fish is popularly known as Hilsa due to its earlier generic name Hilsa ilisha. &amp;#x27;Lona ilish ...
Indian Journal of Natural Products and Resources, 2014
Fermented fish products are popular in the North east India because of their characteristic flavo... more Fermented fish products are popular in the North east India because of their characteristic flavour and aroma. Telesech is a local name of salt-free fermented Setipinna phasa which is very popular amongst the people of Tripura in general. Higher cost of imported dry punti fish as well as high production cost and retail price of punti shidal necessitated the development of telesech from estuarine fish Setipinna phasa . The traditional method of its production has been studied and the biochemical, microbiological and sensory qualities of telesech has been evaluated. The p H, moisture, protein and lipid content of the product were found 6.21±0.13, 35.87±3.25, 28.38±0.63 and 16.98±1.71, respectively, indicated their stability at ambient temperature. The quality parameters like TVBN, AAN, PV and FFA showed a higher value. The total plate count and total fungal count were observed as 6.42 and 4.02 log cfu/ g, respectively. Predominant groups of bacteria were identified as Staphylococcus s...
Lona ilish", is a traditional salt fermented fish product, widely consumed and very popular in No... more Lona ilish", is a traditional salt fermented fish product, widely consumed and very popular in Northeast part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. "Lona ilish" was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality "lona ilish" was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared "lona ilish" was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of "lona ilish" was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.
The biochemical quality of Labeo rohita brought from other states and sold in local market (ROS) ... more The biochemical quality of Labeo rohita brought from other states and sold in local market (ROS) was compared with that of L. rohita locally produced in Tripura (RTR) over 6-month period. (September to March, 2010). Results of biochemical analysis showed that total moisture content was significantly higher in Ros than RTR. Total ash, protein and fat content was significantly higher in RTR than ROS. The pH. was significantly higher in ROS than RTR. TVBN concentration was significantly higher in ROS than RTR. However, it was within the acceptable limit in both the cases. Peroxide value (PV) was not significantly different in ROS and RTR. The free fatty acid (FFA) value was not significantly different in ROS and RTR.
Freshwater prawn in curry was thermally processed to three F 0 values of 6, 8, and 9 at 116°C. To... more Freshwater prawn in curry was thermally processed to three F 0 values of 6, 8, and 9 at 116°C. Total process times for F 0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The cook value (CV) obtained at F 0 values of 6, 8, and 9 was 87.53, 107.93, and 117.55 min, respectively. Instrumental texture profile analysis revealed that except springiness, the values of hardness, gumminess, and chewiness decreased as the F 0 values increased. CIELAB values of L*, b*, and a* increased as the F 0 values were increased. The organoleptic evaluation scored the highest for the product processed to F 0 7 min.
Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon hypophthalmus... more Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon hypophthalmus). Fish mince was mixed with salt, potato starch, soya protein isolate and starch soluble at 1.5%, 2%, 2.5% and 3% concentration respectively. Paneer was prepared by thermal gelation initially at 45 oC for 30 minutes followed by 90 oC for 20 minutes. Paneer preparation was standardized using texture profile analysis, colour and sensory characteristics (Hedonic scale rating). The highest score for sensory characteristic was found for each of the ingredients at 2% concentration and can be recommended for paneer and similar type of products. The quality analysis such as biochemical, microbial and sensory attributes was done to evaluate the quality of raw material and fish paneer. All the biochemical, microbial sensory parameters were found within the acceptable range for raw fish and paneer. Thus less demanded Pangas can be utilised and marketed as highly demanded fish paneer.
In the present study, the illegal usage of formalin for shelf-life enhancement of fish by fish tr... more In the present study, the illegal usage of formalin for shelf-life enhancement of fish by fish traders in the different markets of Agartala, India was assessed. Total 99 fresh fish and shellfish samples were collected from four different and major markets viz. Lake Chowmuni market, Gol bazar, Lembucherra and Battala market of Agartala, India. Out of these, around 54% of fresh fish and shellfish were found contaminated with formalin. Further, the effect of formalin treatment of 10% formalin on catla fish quality was also analysed. The result of the study showed that the hardness of fish muscle increased by 65%; while solubility and water holding capacity were found to be decreased considerably of fish treated with 10% formalin. The bacteria on fresh fish were log 5.27 that deceased to log 4.6 in 10% formalin treated fish. Formalin is harmful to human health; there is a need to implement strict regulations that prevent adulteration of fish with formalin. Overall, the study deduced that formalin adulteration is not only harmful for human health but also affected the textural properties of fish considerably.
Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon per... more Shidal is a salt-free fermented fish product prepared from Puntius ss. caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that Shidal is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51.
International Journal of Biological Macromolecules, 2021
The study focused on assessing quality parameters of the surimi incorporated with soluble dietary... more The study focused on assessing quality parameters of the surimi incorporated with soluble dietary fibers apple pectin and konjac glucomannan at different levels. The results showed that apple pectin at 0.025% and konjac glucomannan at a 2% level exhibited improved gel-forming ability significantly (p < 0.05). SDS- PAGE revealed high molecular weight protein crosslinks in apple pectin treated surimi gels and disappearance of myosin bands in konjac glucomannan treated surimi gels. The water holding capacity of surimi was the highest when 0.075 g/100 g of apple pectin was added. Konjac glucomannan treated gels exhibited superior whiteness values. The analysis of soluble protein revealed that hydrophobic bonds increased in both the treatments. The hardness values of pectin gels enhanced as the level increased. Other TPA parameters are shown an inconsistent trend. It can be demonstrated that the incorporation of apple pectin and konjac glucomannan at a level of 0.025 and 2.0% may be a novel strategy to improve the gel strength of the surimi.
... Siriwongpairat, 1990). &amp;#x27;Lona ilish&amp;#x27; is a salt-fermented product pre... more ... Siriwongpairat, 1990). &amp;#x27;Lona ilish&amp;#x27; is a salt-fermented product prepared from Indianshad (Tenualosa ilisha), a high fat fish. This anadromous fish is popularly known as Hilsa due to its earlier generic name Hilsa ilisha. &amp;#x27;Lona ilish ...
Indian Journal of Natural Products and Resources, 2014
Fermented fish products are popular in the North east India because of their characteristic flavo... more Fermented fish products are popular in the North east India because of their characteristic flavour and aroma. Telesech is a local name of salt-free fermented Setipinna phasa which is very popular amongst the people of Tripura in general. Higher cost of imported dry punti fish as well as high production cost and retail price of punti shidal necessitated the development of telesech from estuarine fish Setipinna phasa . The traditional method of its production has been studied and the biochemical, microbiological and sensory qualities of telesech has been evaluated. The p H, moisture, protein and lipid content of the product were found 6.21±0.13, 35.87±3.25, 28.38±0.63 and 16.98±1.71, respectively, indicated their stability at ambient temperature. The quality parameters like TVBN, AAN, PV and FFA showed a higher value. The total plate count and total fungal count were observed as 6.42 and 4.02 log cfu/ g, respectively. Predominant groups of bacteria were identified as Staphylococcus s...
Lona ilish", is a traditional salt fermented fish product, widely consumed and very popular in No... more Lona ilish", is a traditional salt fermented fish product, widely consumed and very popular in Northeast part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. "Lona ilish" was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality "lona ilish" was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared "lona ilish" was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of "lona ilish" was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.
The biochemical quality of Labeo rohita brought from other states and sold in local market (ROS) ... more The biochemical quality of Labeo rohita brought from other states and sold in local market (ROS) was compared with that of L. rohita locally produced in Tripura (RTR) over 6-month period. (September to March, 2010). Results of biochemical analysis showed that total moisture content was significantly higher in Ros than RTR. Total ash, protein and fat content was significantly higher in RTR than ROS. The pH. was significantly higher in ROS than RTR. TVBN concentration was significantly higher in ROS than RTR. However, it was within the acceptable limit in both the cases. Peroxide value (PV) was not significantly different in ROS and RTR. The free fatty acid (FFA) value was not significantly different in ROS and RTR.
Freshwater prawn in curry was thermally processed to three F 0 values of 6, 8, and 9 at 116°C. To... more Freshwater prawn in curry was thermally processed to three F 0 values of 6, 8, and 9 at 116°C. Total process times for F 0 values of 6, 8, and 9 were 53, 57, and 63 min, respectively. The cook value (CV) obtained at F 0 values of 6, 8, and 9 was 87.53, 107.93, and 117.55 min, respectively. Instrumental texture profile analysis revealed that except springiness, the values of hardness, gumminess, and chewiness decreased as the F 0 values increased. CIELAB values of L*, b*, and a* increased as the F 0 values were increased. The organoleptic evaluation scored the highest for the product processed to F 0 7 min.
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Papers by R.K. Majumdar