Conference Papers (FP)
Permanent URI for this collection
Browse
Browsing Conference Papers (FP) by Subject "chilled storage"
Now showing 1 - 3 of 3
Results Per Page
Sort Options
- ItemBiochemical changes during chilled storage of Macrobrachium rosenbergii (De Man 1879) and evaluation of freshness(2003) Ninan, G.; Bindu, J.; Ashok Kumar, K.; Joseph, J.Chilled storage characteristics of farmed Macrobrachium rosenbergii are discussed. Fresh whole samples could be kept in iced storage in acceptible condition for a period of 12 days. The prime quality of the prawns was retained for a period of 6 days. TVBN values showed an increase from 11.2 mg % to 28mg % by12 days of iced storage. The bacterial load was is the order 104 to 106 cfu g-1 throughout the chilled storage. Sensory evaluation of the whole prawns and cooked meat was also carried out. Nucleotide degradation in chilled storage was studied. Hypoxanthine levels increased significantly after six days of iced storage. The utility of K value as an indicator of freshness in the chilled storage of M. rosenbergii was also investigated.
- ItemDevelopments in fish processing Technology(Society of Fisheries Technologists (India), 2010) Gopal, T.K.S.The growth rate of Indian marine products industry has been showing an upward trend in recent years in terms of quantity, while it has not been so encouraging in terms of unit value realisation. This is due to the failure of the industry to diversify its products and markets in tune with the changing market trends. The industry still remains mainly shrimp oriented because it is more lucrative. Even though the export of fish is high, the value realisation is less compared to shrimp. India exports mainly whole fish and shellfish, which is processed into several high value products in the importing countries and are re-exported at a very high price. It is noticed that the catches from the capture fisheries are on the decline. Hence it is necessary to conserve the harvested catch judiciously and to increase the production through culture to meet the growing demand for fish. Value addition and introduction of new types of products from low cost fishes is the only solution to the problem. Present market trends reflect a rapidly growing demand for ready to cook and ready to serve convenience products. Value addition can increase considerably the unit value of fish products and, hence, it is necessary to adopt modern technologies in processing of value added fish products and ensure food safety by adopting HACCP and ISO 9000 series. The increased demand for fish has prompted the development of many new preservation techniques which can be adopted by the fish processing industry without sacrificing safety, quality, shelf life and consumer satisfaction. The recent developments in handling, product development, packaging, preservation and storage of fish and fish based products are briefly reviewed in the following sections.
- ItemShelf life assessment of ready to cook Indian mackerel under iced condition(Society of Fisheries Technologists (India), 2010) Hassan, S.; Anju; Jyothi, C.S.; Zynudheen, A.A.; Sankar, T.V.; Ravisankar, C.N.; Lalitha, K.V.; Nasser, M.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.