International Journal of Food Science and Nutrition

Authors
S Kothandaperumal

Abstract
This research was mainly proposed to remove or reduce the SFA and MUFA content and retention of PUFA content in the Pangasius fillets. Proximate composition of raw Pangasius meat shows moisture-73.24%, protein-15.26%, fat-9.60% and 1.58%. Proximate composition of steam cooked Pangasius meat shows moisture-70.22%, protein-25.23%, fat-2.46% and 1.95%. The steam cooked defatted fillets shows reduction in SFA and MUFA content. But the heat treatment affects the SFA and MUFA content but there is no much loss in the fatty acid content compared to steam cooked defatted fillets and are compatible with reduced in fatty acid composition, so it is utilized to add pasta product and proposed to analyze the proximate and sensory properties such as taste, flavor, odor, appearance and texture respectively. The sensory assessment of wheat with fish pasta products samples was carried out by trained and untrained panels using hedonic scale between 1–9 rating scale. Its starts from dislike extremely to like extremely.