Abstract

 The demand for fish is very high in the NE Region of India, where 95-100% of populations of the constituent states are fish eaters. As domestic production is not sufficient to meet the demand of people, the gap between demand and production is met by importing from other states and neighboring countries. However the preservation and transportation process exercised for the import, always leaves a question mark regarding quality of the product. Processing of raw fish to make it pan-ready is often not convenient for consumers particularly for the urban population. The present communication deals with development of a protocol for ‘ready-tocook’ steak from Catla (Catla catla) with good nutritional quality and longer shelf life to meet consumers’ demand. The present communication includes quality evaluation of Catla fish steaks treated with different antimicrobial agents viz., dry salt (T1), vinegar (T2), salt + turmeric (T3), salt+ turmeric+ vinegar (T4), vacuum packed and stored for a period of 21 days at -18°C at definite interval of days and assessment of its economic viability for commercial application. Out of the treatments, T4 was the best treatment in view of the highest average crude protein content (20.11%), ash content (0.189%), acceptability (8.94), taste value (8.94), flavor (8.44) and texture value (8.81) with zero microbial load up to 21 days of storage. The results indicate a viable protocol for entrepreneurship development through commercial production of ‘ready-to-cook’ fish steaks from Catla with high nutritional quality and long shelf life up to 21 days of storage.

Keywords: Fish Steaks; Antimicrobial; Shelf Life; Ready-To-Cook; Catla; Nutritional Quality; Vacuum Packing

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Citation

Citation: Priyam Sharma and Bibha Chetia Borah. “Ready-to-Cook Fish Steaks from Catla Fish with High Nutritional Value and Longer Shelf Life". Acta Scientific Nutritional Health 4.8 (2020): 45-51.

Copyright

Copyright: © 2020 Priyam Sharma and Bibha Chetia Borah. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.