Peer Reviewed Journal Articles (National) (FP)

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Browsing Peer Reviewed Journal Articles (National) (FP) by Subject "ambient temperature"

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    Formation of histamine in flying fish (hirundichthys coramandelensis) at ambient temperature and in ice
    (Society of fisheries Technologists (India), Cochin, 1994) Vijayan, P.K.; Joseph, J.; Gopakumar, K.
    Histamine formation in flying fish (Hirundichthys coramandelensis) at ambient temperature (30±2°C) and in ice was studied along with other non-protein components and sensory qualities . The histamine content was within the limits on storage up to 9 h at ambient temperature, while at 11 h it was at the limit of acceptability . A positive relation was noticed between histamine content and TMAN-TVBN content as well as sensory qualities . During iced storage the histamine formation was negligible, reaching only 0 .22 mg 100g' fish by 17 days .
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    Quality changes and shelf life of pearl spot, mullet and tilapia during storage at ambient temperatures and in ice
    (Springer, 1983) Varma, P.R.G.; Mathen, C.; Thomas, F.
    Date on changes occurring in the quality and shelf-life of Pearl spot (Etroplus suratensis), Mullet (Liza corsula) and Tilapia (Tilapia mossambica) during storage at ambient temperature (28-30 degree C) and in the ice (0 degree C) are presented. The shelf life of Tilapia was 10 hr and 11 days at ambient temperature and in ice respectively, of Pearl spot 10 hr and 12 days and of Mullet 8 hr and 6 days. The corresponding changes in total bacterial count, total volatile nitrogen and Intelectron Fish Tester VI readings are also given.
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    Shelf life and histamine content of ten species of fish stored at tropical ambient temperature
    (Springer, 1998) Chakrabarti, R.
    Lean fish such as barracuda, jaw fish and two types of fresh water cat fish were found to be organoleptically acceptable uplo 8 h at tropical ambienl temperature, but white bait, the smallest lean fish under study, was acceptable upto 4 h only. Fatty fish such as drift fish, scad, small mullet and mackerel were organoleptically acceplable upto 6h, while Indian herring. the biggest fatty fish under study, was acceplable upto 8 h, at ambient temperature. Histamine levels in all fishes except mackerel were below 10 mg/ 100 mg muscle, during storage at ambient temperature, but this level in mackerel was above the maximum admissible limit i.e., 20 mg/ 100 g muscle. The increasing trend of total volatile base nitrogen (TVBN) continent was noticed in all the stored fishes at ambient temprature. TVBN values in all the orqanoleptically acceptable fishes were between 11.7 and 24.6 mg %. Peroxide value (PV) in the fresh fatty fish was nil, but its increasing trend was noticed in all the stored fatty fishes at ambient temperature. The changes in accumulation of TVBN and histamine in all the fishes stored in ice were comparatively low at 24 h.