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Shelf life assessment of ready to cook Indian mackerel under iced condition

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dc.contributor.author Hassan, S.
dc.contributor.author Anju
dc.contributor.author Jyothi, C.S.
dc.contributor.author Zynudheen, A.A.
dc.contributor.author Sankar, T.V.
dc.contributor.author Ravisankar, C.N.
dc.contributor.author Lalitha, K.V.
dc.contributor.author Nasser, M.
dc.date.accessioned 2014-02-18T06:09:38Z
dc.date.available 2014-02-18T06:09:38Z
dc.date.issued 2010
dc.identifier.citation Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 550-557 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1520
dc.description.abstract In India, fisheries sector has a vital role in income enhancement, poverty alleviation, and food security. A range of value added products like ready to cook and ready to fry products are slowly becoming popular as convenience food in the wake of changing lifestyle of consumers. Fish is a highly perishable product subject to spoilage during storage. During chilled storage of fish, significant deterioration of sensory quality and loss of nutritional value have been reported as a result of changes in chemical constituents leading to diminishing commercial value (Ashie et al., 1996; Olafsdottir et at., 1997; Whittle et at., 1990). This degradation process is carried out in the initial stage by muscle enzymes and later by microbial enzymes. The rate of alteration depends on factors such as the nature of the fish species, size, lipid content, and condition of fish during capture, nature of the microbial load, and storage temperature. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India) en_US
dc.subject Indian mackerel en_US
dc.subject chilled storage en_US
dc.subject microbiological analyses en_US
dc.subject oxidation en_US
dc.subject alpha amino nitrogen en_US
dc.title Shelf life assessment of ready to cook Indian mackerel under iced condition en_US
dc.type Article en_US

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