Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage

ABSTRACT

This work focuses on the effect of a washing process followed by frozen storage (3 months; −18°C) on the quality of minced pangas muscle. A previous washing step has led to a positive effect on fish quality according to marked decreases in expressible moisture (28%), volatile amines (25.7%), free fatty acids (24.5%), and thiobarbituric acid reactive substances (29%). However, such indexes showed quality loss throughout the frozen storage. Amongst quality indexes, special attention should be given to the expressible moisture value and the water holding capacity, as being closely related to the gel-forming ability in order to obtain surimi-type commercial products.

KEYWORDS:

• Mince
• surimi
• frozen storage
• quality
• Pangasius sutchi
• cryoprotectants

Acknowledgments

The authors express their sincere acknowledgment to the authority of the College of Fisheries (Central Agricultural University), Lembucherra, Tripura for all sorts of assistance.