Development of Pangasius steaks by improved sous-vide technology and its process optimization

The present study embarked on the objective of optimizing improved sous - vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous - vide cooked product, Pangasius steaks were treated...

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Bibliographic Details
Published in:Journal of food science and technology 2016-11, Vol.53 (11), p.4007-4013
Main Authors: Kumari, Namita, Singh, Chongtham Baru, Kumar, Raushan, Martin Xavier, K. A., Lekshmi, Manjusha, Venkateshwarlu, Gudipati, Balange, Amjad K.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Correlation coefficient
Experimental design
Experiments
Food
Food Science
Meals
Meat products
Nutrition
Optimization
Original
Original Article
Pangasius
Statistical methods
Studies
Variables
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Summary:The present study embarked on the objective of optimizing improved sous - vide processing condition for development of ready-to-cook Pangasius steaks with extended shelf-life using response surface methodology. For the development of improved sous - vide cooked product, Pangasius steaks were treated with additional hurdles in various combinations for optimization. Based on the study, suitable combination of chitosan and spices was selected which enhanced antimicrobial and oxidative stability of the product. The Box–Behnken experimental design with 15 trials per model was adopted for designing the experiment to know the effect of independent variables, namely chitosan concentration (X 1 ), cooking time (X 2 ) and cooking temperature (X 3 ) on dependent variable i.e. TBARS value (Y 1 ). From RSM generated model, the optimum condition for sous - vide processing of Pangasius steaks were 1.08% chitosan concentration, 70.93 °C of cooking temperature and 16.48 min for cooking time and predicted minimum value of multiple response optimal condition was Y = 0.855 mg MDA/Kg of fish. The high correlation coefficient (R 2  = 0.975) between the model and the experimental data showed that the model was able to efficiently predict processing condition for development of sous - vide processed Pangasius steaks. This research may help the processing industries and Pangasius fish farmer as it provides an alternative low cost technology for the proper utilization of Pangasius .
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-016-2401-y