Food Product Development

Probably the most challenges for food market is to maintain the quality of food and shelf-life. The industry of fish needs to expose new consumer products depending on fish mince which will be more stable, favourite and nutritive. Increasing of fish in the meals not really only that increases the nutritional quality but as well results increased consuming of food. In addition to, fish products as a seasoning in (ready-to-cook) or perhaps (ready-to-eat) form seem to have got a good potential (Reddy et al., 2012). Fish production about hundred and forty-five million tons and in addition, forty-five million tons of fresh water fish, most often from aquaculture (FAO, 2010). Fishery product content of high-quality proteins and other necessary nutrition

These must match both product functionality and consumer needs and desires in the most progressive way possible. Reformulating of the current products is taken out to recognize the needs of consumers' objectives and may add advantage the business (Perry and Cochet, 2009). Nevertheless, formulated new fish products using new materials, such as pectin, can be taken for the purpose of reaching young consumers (Cardoso et al., 2009). Changing in consumer preferences and expectations lead industry to reformulate/ develop new items or to apply new element (Hathwar et al.,

Both instrumental measurements and sensory evaluation methods are being used in food texture research to assess texture parameters. (Hyldig, 2007). The process can be usually completed comparatively inexpensively and within a relatively short development time (Moskowitz et al.,, 2006). Composition and textural attributes play a necessary role in popularizing a food product. Texture and flavor appear to be the main attributes for the consumer (Stow, 1995). (Burey et al., 2009) reported that,Texture profile analysis (TPA) is a technique commonly used in industry for the evaluation of food textural behavior, as it may give an indicator of sensory properties . The TPA includes an application of controlled force to the product and recording its response with time. Instrumental TPA has recently been traditionally used to evaluate the texture of various proteins gels and food products. TPA is useful for gel texture analysis because textural parameters obtained from the TPA curves have been well correlated with sensory evaluation of textural variables (Lau et al., 2000). The popularity of TPA for different foods is attributed to close to simulated current condition of oral mastication is well obtained in TPA by force-time curves. The different parameters obtained during TPA include hardness, cohesiveness, springiness, resilience, gumminess, chewiness and