Optimizing Quality and Shelf Life of Pomfret (Paratromateus argenteus) Fillets through Ultrasound Processing

Author: Vivek Kumar, M.K. Yadav and Anand Rao Azad

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Abstract

Pomfret (Paratromateus Argenteus) is one of the important seafood popular among the people and traded worldwide. It is high value commodity with good demand for fresh, chilled and frozen fish in world sea food market. The packaged samples were treated with frequency of 28 kHz and 40 kHz at time interval of 10 min (10, 20, 30, and 40 min) at room temperature (30°C). Untreated samples and the ultrasound (US) treated samples were analyzed for quality changes in terms of physical (colour, texture), biochemical content (TVB-N), and microbiological (total plate count) attributes. In results it was found that ultrasound processing is effective in enhancing microbiological safety and quality of seafood. Results reveled that US is very effective in reducing microbial loads in pomfret fillets with maximum reduction at 40 kHz treated for 40 min. For storage stability and self-life evaluation the changes in different quality attributes of LDPE packed pomfret fillets was assessed at refrigerated storage (4 °C) interval of 5 days for 25 days, in significant relationships were observed between color and texture.

Keywords

TVB-N, Biochemical, Cavitation, Quality and Reduction

Conclusion

Pomfret (P. argenteus) is highly perishable and spoilage occurs during transportation, and retail display due to enzymatic and microbial activity. Ultrasound processing has a wide variety of applications in the processing and evaluation of products. The present study show that US is very effective in reducing microbial loads in pomfret fillets with maximum reduction at 40 kHz treated for 40 min. The colour parameters L* (lightness) and b* (yellowness) increases but a* (redness) decreases for both the frequency treated samples with increase in treatment time. All the textural parameters (hardness, cohesiveness, springiness, gumminess and chewiness) increase in both frequency treated sample. TVB-N content of both frequency treated samples shows a decreasing trend with increasing treatment time. From this results it was concluded that texture and colour the two major quality parameters of fish significantly affected by ultrasound processing and there significant reduction in TVB-N content and microbes at both the frequency. In case of storage stability and self-life evaluation the changes in different quality attributes of LDPE packed pomfret fillets was assessed at refrigerated storage (4 °C) interval of 5 days for 25 days. In case of storage stability and self-life evaluation the changes in different quality attributes of LDPE packed pomfret fillets was assessed at refrigerated storage (4 °C) interval of 5 days for 25 days.

References

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How to cite this article

Vivek Kumar, M.K. Yadav and Anand Rao Azad (2024). Optimizing Quality and Shelf Life of Pomfret (Paratromateus argenteus) Fillets through Ultrasound Processing. Biological Forum – An International Journal, 16(1): 187-196.