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<p>The goal of study was to prepare nutritionally rich snack from fresh water fish (<i>Labeo rohita</i>) and to determine its shelf life in different packaging conditions. The biochemical, microbial, and sensory attributes were analyzed for fish wafers stored at an ambient temperature in four varied environments (air, vacuum, nitrogen, and oxygen scavenger) at an interval of 30&#xa0;days up to 120&#xa0;days. The inclusion of 40% fish mince in 60% tapioca starch has increased percentage of protein (19.82%), lipid (1.94%), and ash (4.84%) content of wafers from 7.04%, 1.08%, and 2.35%, respectively. In relation to storage stability of developed fish wafers, air-packed samples were found to be least stable with significantly (<i>p</i> &gt; 0.05) high values of moisture (10.58%), TBA (1.682&#xa0;mg malonaldehyde/kg), FFA (4.124% oleic acid), pH (7.11), TPC (5.05&#xa0;log&#xa0;cfu/g), and sensory attributes on the last (120th) day. In contrast to this, vacuum- and nitrogen-packed samples retained better quality with values below the limit range for all the parameters. However, minimum values were recorded for oxygen scavenger stored samples. Thus, value addition resulted in availability of protein-rich product that can be effectively stored for 4&#xa0;months under varied packaging conditions with good sensorial acceptance.</p>

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Assessment of Nutritional Profile, Biochemical Characteristics, and Storage Stability of Rohu Fish Wafers Under Varied Conditions

  • 期刊论文

  • 发表日期：

    2025年12月18日

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  • Aayushi Dogra,
  • Roopma Gandotra,
  • Nidhi Sharma

摘要

The goal of study was to prepare nutritionally rich snack from fresh water fish (Labeo rohita) and to determine its shelf life in different packaging conditions. The biochemical, microbial, and sensory attributes were analyzed for fish wafers stored at an ambient temperature in four varied environments (air, vacuum, nitrogen, and oxygen scavenger) at an interval of 30 days up to 120 days. The inclusion of 40% fish mince in 60% tapioca starch has increased percentage of protein (19.82%), lipid (1.94%), and ash (4.84%) content of wafers from 7.04%, 1.08%, and 2.35%, respectively. In relation to storage stability of developed fish wafers, air-packed samples were found to be least stable with significantly (p > 0.05) high values of moisture (10.58%), TBA (1.682 mg malonaldehyde/kg), FFA (4.124% oleic acid), pH (7.11), TPC (5.05 log cfu/g), and sensory attributes on the last (120th) day. In contrast to this, vacuum- and nitrogen-packed samples retained better quality with values below the limit range for all the parameters. However, minimum values were recorded for oxygen scavenger stored samples. Thus, value addition resulted in availability of protein-rich product that can be effectively stored for 4 months under varied packaging conditions with good sensorial acceptance.