2007

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Sensory, Microbiological and Biochemical Quality of black pomfrets (Pampus niger) stored in dry ice and ice
(Society of Fisheries Technologists (India)Cochin, 2007) Sukumar, D; Jeyasekaran, G; Shakila, R. Jeya; Anandaraj, R.; Ganesan, P
The sensory, microbiological and biochemical quality of black pomfrets (Pampus niger) stored in different ice packages was investigated. Pomfrets packed in dry ice at the ratio of 1:1 (w/w) were found to be sensorialy suitable for consumption when they were stored for 24 h without re-icing. Pomfrets stored in a combination of dry ice and ice at the ratio of 1:0.2:0.5 (w/w/w) and in ice at the ratio of 1:1 (w/w) (as control) were acceptable up to 18 h and 12 h, respectively. Total bacterial load ranged from 104 to 107 cfu/g, while total psychrophiles from 103 to 106 cfu/g. Total lactic acid bacteria varied from 103 to 105 cfu/g. TVB-N and TMA-N contents were within the permissible limit in pomfrets stored in dry ice. Hypoxanthine (Hx) contents ranged from 3.46 to 8.96 mg/lOOg and FFA content varied from 10.35 to 54.34% as oleic acid. Lowest temperature of -110C was recorded in pomfrets stored in dry ice. Packages I and II had 100% C02 inside after one hour of storage