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Fish Fillets - Frozen to Actual Net Weight a research in Coimbatore Market Place

Fish Fillets - Frozen to Actual Net Weight a research in Coimbatore Market Place

Objective of the study:

To understand the Glazing on the Fish and amount of Fat left in weight of the fillet.

Sample Description : Frozen Sample of Indian Basa Fillets (Coimbatore Region)

Sample                    : 2.5 Kg Pack size

Sample Details        : No description of Glaze, estd 20% mentioned on label

Sample Size            : 3 Pcs

 This report aims to give an overview of the sensory evaluation of frozen Basa fillet which has been purchased from the local market in Coimbatore. This evaluation took place at Vridhi Techno Farms Pvt ltd on 27/09/2022 as a study to build awareness among the HoReCa customers on Glaze on the Fish Fillets.

 Method Adopted:

Three samples of Frozen Basa fillet were taken for analysis. The fillets are thawed using Chilled Water (immersion method). Sample number one had an initial weight of 0.418 kgs before thawing and the product obtained after thawing weighed 0. 302 kgs. After thawing, the fat and skin which weigh 0.016 kgs are removed. Sample one had a total loss of 0.132 kgs from the initial weight, the final weight of the product obtained after thawing and fat removal is 0.286 kgs. The percentage of loss after thawing including glazing is 28% and the percentage of loss after thawing and removal of fat/skin including glazing is 32%.

Sample two had an initial weight of 0.368 kgs before thawing and the product obtained after thawing had a weight of 0.272 kgs. Sample two had a total loss from an initial weight is 0.096 kgs, and the final weight of the product obtained after thawing is 0.272 kgs. The percentage of loss after thawing including glazing is 26% and the percentage of loss after thawing and fat removal including glazing is 26%.

Sample three had an initial weight of 0.442 kgs before thawing and the product obtained after thawing weighed 0.346 kgs. After thawing the fat and skin which weighs 0.008 kgs is removed. Sample three had a total loss from initial weight is 0.104 kgs. The final weight of the product obtained after thawing and fat removal is 0.338 kgs. The percentage of loss after thawing including glazing is 22% and the percentage of loss after thawing and fat removal is 24%.

Summary

Description

Kgs

Amount of Product taken for thawing (Net Weight)

1.228

Product obtained After Thawing

0.92

Amount of fat & Skin Removed After Thawing

0.024

Total Loss from Initial Weight

0.332

Amount of Product obtained after Thawing and Fat removal

0.896

% of loss After Thawing (Include Glazing)

25%

% of Loss After thawing & Fat Removal (Include Glazing)

27%

 

The Initial Weight of the product taken for thawing is1.228 kgs and the product obtained after thawing weighed 0. 92 kgs. After thawing the fat and skin which weigh 0.024 kgs is removed. From initial weight, we had a loss of 0. 332 kgs. The final weight of the product obtained after thawing and fat removal is 0. 896 kgs. The percentage of loss after thawing including glazing is 25% and the percentage of loss after thawing and fat/skin removal is 27%.

 After Thawing we observed the Fillets have a high amount of untrimmed Fat in them, where for the manufacturing side it gives a high yield (Outcome of the Product) but for the Consumer side it is a Wastage of money which they pay for it. Color-wise after thawing product looks very dull when compared to fresh chilled fillets. Texture wise the product was Chunky, which gives taste based on the addition of the Seasonings (E.g. Soya Chunks).

The study was done by Mr. Rohit D - MTech in Food Technology and a Senior Quality Executive at Vridhi Techno Farms Private Limited (VTF).

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