Fish muscle structural proteins

Based on the differences in their physico-chemical properties proteins are broadly categorised as sarcoplasmic or fibrillar. The properties are important in fish technology. The authors review some of these physico-chemical properties of the proteins which have distinguished themselves as 'structural' or 'textural' proteins. As denaturation in these proteins caused by a variety of factors manifests itself in terms in the quality attributes of the product, relevant mechanisms have been particularly highlighted.

Statistical quality control charts on attributes in fish processing technology

Apart from the use of statistical quality control chart for variables or attributes of food products in a food processing industry, the application of these charts for attributes of fishery products is explained. Statistical quality control chart for fraction defectives is explained by noting defective fish sausages per shift from a sausage industry while control chart for number of defectives is illustrated for number of defective fish cans in each hour of its production of a canning industry. C-chart is another type of control chart which is explained here for number of defects per single fish fillet sampled a1l random for every five minutes in a processing industry. These statistical quality control charts help in the more economic use of resource, time and labour than control charts for variables of products. Also control charts for attributes exhibit the quality history of finished products at different times of production thereby minimizing the risk of consumer rejection.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.

Standardization of polyphosphate treatment for tiny prawns (Parapenaeopsis stylifera) with special reference to its rehydration capacity and organoleptic quality

In the present study, an attempt was made to explore the benefits of polyphosphate for enhancement of dried prawn (Parapenaeopsis stylifera) quality commercially known as "sode" in Maharashtra coast. Dip treatment in polyphosphate solution at different concentrations (viz., 3, 5, 7 and 10%) was given to pealed and no deveined P. stylifera for different durations (viz., 1, 2, 3, 4 and 5 min). Treated prawns were dried and subjected to rehydration capacity test and organoleptic evaluation. Among the different treatments, rehydration capacity was found to increase with the increased duration and concentration of treatment. Tiny prawns treated with sodium tripolyphosphate solution at the rate of 5% concentration for 5 minutes showed an increase in pH from acidic to alkaline, and had better quality with respect to rehydration capacity and textural attributes as compared to other concentrations and durations of polyphosphate treatment.