Changes in Fish Flakes Prepared from Pangas (Pangasianodon hypophthalmus) Mince during Storage

Abstract

Aims: This study was conducted to prepare fish flakes using Pangas (Pangasianodon hypophthalmus) mince with wheat flour and other ingredients and to determine the sensory and physicochemical changes of fish flakes during storage.
 Place and Duration of Study: Fish Processing and quality control laboratory of the department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. Study duration was from June 2021-July 2022.
 Methodology: Initially, fish flakes were prepared using 30%, 40% and 50% fish mince with other ingredients. Among the samples, fish flakes containing 50% fish mince (S3N) gained the highest score in the conducted panel test. During the storage of 9 months at room temperature (28° to 32°C) in polythene zipper packets, different properties of S3N was analyzed at 15- and 30-days of intervals.
 Results: The changes in proximate composition of the sample during storage indicated that only minor alterations occurred in fish flakes. During this study period no remarkable changes observed in the color, flavor, texture of fish flakes. Mold growth on fish flakes samples was not found.
 Conclusion:  The findings of this study can be concluded as, popular snack item like fish flakes can be prepared using pangas fish mince by incorporating with other ingredients which can be stored at room temperature (28° to 32°C) in polythene zipper packets for 270 days without any major changes in compositional and consumption quality.