Development of Ready to Eat Snack Product from Rohu Fish (Labeo Rohita) and its Physio-Chemical Properties Evaluation During Different Storage Condition

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Varun Kumar
Amarjeet Kumar


The production of value-added ready-to-serve food products from vegetables, fruits, meat, fish, etc. is the subject of several studies being done worldwide. Fish fillets, fish balls, fish cutlets, fortified products, imitation products, curry products, etc. are only a few of the value-added products made from fish. In our study, Rohu fillets were minced, combined with different flours and seasonings, and cooked in different ways. Compared to all other combinations, the product is most agreeable when it contains 15% of mince. It is unacceptable when there is too much fish mince since it has an unpleasant flavour. It was discovered that the novel product containing Rohu mince is high in protein and can be utilised as a fortifying ingredient for human consumption to reduce malnutrition issues. The items were then sealed in nitrogen gas packaging for storage research. Due to the product's deteriorating alterations during storage, the organoleptic score decreased. The test samples, or the product containing mince, clearly show decline. The moisture content, peroxide value (PV), and thiobarbituric acid (TBA) values rise during storage, indicating that the product is rotting. Due to its cookie-like texture and distinctive flavour, this product will be popular with all demographics

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Author Biographies

Varun Kumar

Department of Home Science, RJMC, Saharsa, Bhupendra Narayan Mandal University, Madhepura-852201, India

Amarjeet Kumar

Assistant Professor of Home Science, Rohtas Mahila college, Sasaram, Veer Kunwar Singh University, Ara, Bihar