DSpace Repository

Comparative studies on quality changes of air blast and plate frozen mackerel (rastrelliger kanagurta) during frozen storage

Show simple item record

dc.contributor.author Lakshmisha, I.P.
dc.contributor.author Ravishankar, C.N.
dc.contributor.author Gopal, T.K.S.
dc.contributor.author Ninan, G.
dc.date.accessioned 2013-12-16T06:33:41Z
dc.date.available 2013-12-16T06:33:41Z
dc.date.issued 2008
dc.identifier.citation fishery technology 2008: 45(1), 49-54 en_US
dc.identifier.uri http://hdl.handle.net/123456789/910
dc.description.abstract Mackerel (Rastrelliger kanagurta Cuvier ) frozen in commercial plate and air blast freezers were studied to compare the quality changes during frozen storage (-l8°C), The frozen fish were sealed in polythene bags of food grade Linear Low Density Polyethylene (LLDPE), 120 gauge thick ccnfornling,tc IS: 9845 = 1981) then packed in S ply corrugated fiberboard carton and were analyzed for changes in quality during storage at -l8°C. The moisture and protein content in air blast frozen samples ere decreased (p<O.OS) at the end. There were no significant difference {p>O.OS} in PV of both the samples. TBA of air blast frozen samples showed an increasing trend (p<O.OS) than plate frozen samples. There was an increasing trend in FFA in both the samples but were not significantly different (p>O.OS). The TMA-N and TVB-N of both the samples showed an increasing trend but air blast frozen samples showed little higher values (p<O.OS) than plate frozen samples. The total plate count decreased significantly (p<O.OS) in both the samples, The samples frozen in plate freezer were established to be superior (p<O.OS) cpmpared to air blast freezer with regard to sensory attributes like appearance, odour etc., and overall acceptability. The present study indicated that plate frozen samples were slightly better than air blast frozen samples in quality because of quick freezing effect but mackerel frozen by both plate and air blast freezer were acceptable even after 3 months of storage at -l8°C. en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India), Cochin en_US
dc.subject Plate freezing en_US
dc.subject air blast freezing en_US
dc.subject Indian mackerel en_US
dc.subject frozen storage en_US
dc.subject quality en_US
dc.title Comparative studies on quality changes of air blast and plate frozen mackerel (rastrelliger kanagurta) during frozen storage en_US
dc.type Article en_US

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search DSpace

Request Article


My Account