title: Development ofPangasiussteaks by improvedsous-videtechnology and its process optimization.
abstract: The present study embarked on the objective of optimizing improvedsous-videprocessing condition for development of ready-to-cookPangasiussteaks with extended shelf-life using response surface methodology. For the development of improvedsous-videcooked product,Pangasiussteaks 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 (X1), cooking time (X2) and cooking temperature (X3) on dependent variable i.e. TBARS value (Y1). From RSM generated model, the optimum condition forsous-videprocessing ofPangasiussteaks 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 (R2= 0.975) between the model and the experimental data showed that the model was able to efficiently predict processing condition for development ofsous-videprocessedPangasiussteaks. This research may help the processing industries andPangasiusfish farmer as it provides an alternative low cost technology for the proper utilization ofPangasius.
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: Namita
authors.initials: N
authors.lastname: Kumari
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: Chongtham Baru
authors.initials: CB
authors.lastname: Singh
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: Raushan
authors.initials: R
authors.lastname: Kumar
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: K A
authors.initials: KA
authors.lastname: Martin Xavier
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: Manjusha
authors.initials: M
authors.lastname: Lekshmi
authors.affiliation: Education Division, Indian Council of Agricultural Research, New Delhi, 1100001 India.
authors.forename: Gudipati
authors.initials: G
authors.lastname: Venkateshwarlu
authors.affiliation: Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India.
authors.forename: Amjad K
authors.initials: AK
authors.lastname: Balange
keywords: Box–Behnken design; Chitosan; Pangasius; Ready-to-cook; Response surface methodology; Sous-vide