Storage stability of Pangasius cutlet under refrigerated conditions

In the present study, quality changes of the fish cutlets prepared from the mince of pangasius (Pangasianodon hypophthalmus) using sensory and biochemical methods during refrigerated storage were investigated. A storage study was conducted to find out the shelf-life of the product under refrigerated conditions for 12 days. The initial values of moisture, crude protein, fat and ash content of the prepared cutlet were found as 54.50, 18.27, 15.40 and 4.35 percent respectively. At the end of the 12^th day of storage moisture, crude protein, fat and ash content were found 50.20, 19.90, 15.60 and 4.90 per cent respectively. NPN content increased from 1.06 to 3.20 during the study. The total volatile base nitrogen contents (TVBN) increased from 5.0 to 18.60 (mg %) on the 12^th day of study. Peroxide value also showed an increasing trend and was found as 11.88 (meqO₂/kg) on the 12^th day of the study. Similarly, the pH value increased from 6.58 to 7.20 during the study. The product was rejected by the taste panel on the 12^th day of the study.