Biochemical, textural and sensory analysis of paneer developed from mince of Pangasianodon hypophthalmus (Sauvage, 1878)

Abstract

Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon hypophthalmus). Fish mince was mixed with salt, potato starch, soya protein isolate and starch soluble at 1.5%, 2%, 2.5% and 3% concentration respectively. Paneer was prepared by thermal gelation initially at 45 oC for 30 minutes followed by 90 oC for 20 minutes. Paneer preparation was standardized using texture profile analysis, colour and sensory characteristics (Hedonic scale rating). The highest score for sensory characteristic was found for each of the ingredients at 2% concentration and can be recommended for paneer and similar type of products. The quality analysis such as biochemical, microbial and sensory attributes was done to evaluate the quality of raw material and fish paneer. All the biochemical, microbial sensory parameters were found within the acceptable range for raw fish and paneer. Thus less demanded Pangas can be utilised and marketed as highly demanded fish paneer.