Vol. 12, Special Issue 8 (2023)

Author(s):
Varsha Likhar, BG Chudasama, Siddharth Kumar Jatav, Tandel Mayur, Ajay E Sonvane and Saiprasad Bhusare

Abstract:
Development of Fish Protein Isolate (FPI) from tiger tooth croaker (Otolithes ruber) fish meat using pH shift method was carried during this study. Tiger tooth croaker was used as raw material because of their abundance and comparatively low price. During the study, physical characteristics and proximate composition of the fresh fish were analysed. The average length of fish was 19.95 cm and weighed 94.6 GRM. Respectively. FPI treated at different pH treatments (2.5, 4, 7, 11.5 and 12.5) were analyzed for physicochemical and sensory characteristics. In present work, Tiger tooth croaker (Otolithes ruber) fish was found to be suitable for fish protein isolate production using acid or alkali processing and isoelectric precipitation. During storage at ambient temperature for 120 days in 200 gauge LDPE pouch, Fish Protein Isolates treated at different pH treatments (2.5, 4, 7, 11.5 and 12.5) indicated increasing trends of physicochemical characteristics such as bulk density with not significant increase in pH. Color analysis showed decreasing trends with increasing storage periods in L*- value and increasing trends with increasing storage periods in a*- value and b*- value. Quality attributes of the stored samples found significant reduction in physicochemical properties of FPI. Gradual decrease in sensory score like appearance, odour and overall quality of all the samples were noted during four months of storage.