Controlled degradation of protein and fat during fermentation of pangas (Pangasianodon hypophthalmus).

The utilization of underpriced fish pangas (Pangasianodon hypophthalmus) through salt fermentation was investigated. The fish was salt fermented, and its biochemical, sensory, and other quality characteristics determined for 180 days. Moisture and salt contents of the product toward the end of fermentation maintained at 54.34 and 16.54%, respectively, while the pH had dropped to 5.34. The first phase of fermentation continued up to 120 days where rapid changes in salt, pH, protein, and lipid degradation products were seen. This was followed by a stabilization phase till 150th day with minimal changes followed by the maturation stage where flavor components improved and many parameters were more stable than in the stabilization phase at the end. Slow increase in fat and protein degradation products like thiobarbituric acid (TBA), total volatile basic nitrogen (TVBN), free fatty acid (FFA), and peroxide value (PV) indicated controlled degradation of the macromolecules. At the end of 6 months of salt fermentation, product stability was found to be a result of hurdle effects of unfavorable intrinsic parameters. Practical applications: Application of salt curing on pangas will give new dimension to value addition of the fish and can make ways for better utilization and value realization of the underpriced fish. This could raise interest among the pangas growers for more production. The salt fermentation of pangas masks the original fatty flavor of the raw fish after fermentation and results in fermented flavor. This salt fermentation process could surely enhance the saleability value of pangas which can serve as an alternative to highly priced salt‐fermented hilsa in India and Bangladesh. [ABSTRACT FROM AUTHOR]