Scientific Reports· 2026Q1
Biochemical and textural profiling of a novel value-added hilsa (Tenualosa ilisha) mince stock incorporated in rice and pulse dishes (khichuri)
- 1citations
- Q1SCImago
- 2026year
Short summary
Researchers developed a novel hilsa (Tenualosa ilisha) mince stock, which boasts significantly higher protein (24.71%) and lipid (18.80%) content compared to fresh fish, and remains sensorially acceptable for up to three months when incorporated into khichuri.
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Key points
- Hilsa mince stock processing increased protein to 24.71% and lipids to 18.80% compared to fresh fish.
- Sensory attributes (taste, flavor, color, mouthfeel) of hilsa khichuri remained highly acceptable for up to 3 months.
- Chemical spoilage indicators (TVB-N, TMA-N, PV, histamine) increased significantly over a 6-month storage period.
- The mince stock is deemed a nutrient-rich, value-added product with commercial potential.
AI-generated from the title and abstract; the full text is not read.
Abstract
This study reports the first-time development and quality assessment of hilsa (Tenualosa ilisha) mince stock, along with hilsa khichuri. Comprehensive product evaluation was conducted through proximate composition, chemical spoilage indicators, and sensory analysis to determine the product’s shelf life and nutritional quality. Proximate analysis revealed significant differences (p < 0.05) between fresh hilsa and hilsa mince stock. The mince stock showed reduced moisture (48.37 ± 0.42%) and significantly higher levels of protein (24.71 ± 0.07%), lipid (18.80 ± 0.25%), ash (3.35 ± 0.29%), and fiber (5.30 ± 0.27%), indicating enhanced nutritional density due to processing. Chemical analysis over a six-month storage period showed significant (p < 0.05) increases in total TVB-N, TMA-N, PV, pH, and histamine content. Sensory evaluation by trained panelists indicated that both hilsa mince stock and hilsa khichuri retained high acceptability in taste, flavor, color, and mouthfeel up to the 3rd month of storage. Significantly (p < 0.05) declines in all sensory attributes were observed beyond this point. This pioneering effort in preparing hilsa mince stock highlights its potential as a nutrient-rich value-added fish product. The product remains chemically safe and sensorially acceptable for up to six months under frozen conditions, supporting its commercial viability and contribution to fish-based food innovation.
The authors' abstract, as published at the source. Scientific Reports, 2026 · DOI ↗
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Field: Food Science
Food ScienceAgricultural and Biological Sciences