2021

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Browsing 2021 by Subject "chilled storage"

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    Effect of Green tea Extract on the Quality of Fish Nuggets during Chilled Storage
    (Society of Fisheries Technologists (India), 2021) Jeyakumari, A.; Ninan, George; . Visnuvinayagam, S; Murthy, L. Narasimha
    In the present study, fish nuggets were prepared from pink perch (Nemipterus japonicus) mince and their qualities were evaluated under chilled (2°C) storage. Pink perch mince had 81.46±0.25% moisture, 17.44± 0.20% protein, 0.85±0.05% fat and 1.02±0.02% ash. Fish nuggets were prepared in three different formulations by incorporating corn starch (4%), green tea extract (0.1%) and BHT (0.01%) in to fish mince referred to as: Control, GTE and BHT respectively. Biochemical and microbiological qualities of fish nuggets were evaluated up to 17th day. Results showed an increasing trend in thiobarbituric acid (TBA) values during storage. However, sample containing green tea extract had a lower TBA value (0.34±0.01 to 0.44±0.03 mg MDA kg-1) than BHT incorporated sample (0.42±0.01 to 0.80±0.02 mg MDA/kg) and control (0.82± 0.02 to 2.14±0.01 mg MDA kg-1). Similar trend was also observed for free fatty acids, peroxide value (PV), total volatile base nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) content. Texture analysis showed an increasing trend in hardness of all samples during storage. L* value showed a decreasing trend in (59.59±1.2 to 56.95±0.95) green tea extract incorporated sample. Based on the sensory and microbial analysis, control had a shelf life of 12 days whereas, products incorporated with green tea extract and BHT had an extended shelf life up to 15 days.
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    Nanocellulose incorporated Polylactic Acid Films for chilled preservation of Indian Anchovy (Stolephorus indicus) (van Hasselt, 1823)
    (Society of Fisheries Technologists (India), 2021) Thomas, Geethu; Kumar, K. Sathish; Panda, Satyan Kumar; Bindu, J.
    Polylactic acid (PLA) nanocellulose (NC) films were fabricated by compounding different levels (1%, 2% and 3%) of nanocellulose into the PLA matrix to improve the mechanical properties. The mixed PLA and NC of different percentage were extruded into tubular blown films using a co-rotating extruder. The films were analysed for different mechanical and physical properties. The addition of nanocellulose significantly improved the tensile strength and the heat sealing properties of the films. The water vapour transmission rate did not show much difference between the different levels of NC filler. The surface morphology of the obtained films was characterised by scanning electron microscopy (SEM). The compositional analysis was done by Fourier transform infrared spectroscopy (FTIR) and it revealed that nanocellulose interacted with PLA. Stolephorus indicus (anchovy) (van Hasselt, 1823) were packed in different PLA/NC films and kept in chilled condition for 20 days to evaluate the preservative effect. Biochemical parameters such as peroxide value, free fatty acid, trimethylamine, total volatile base nitrogen and microbial parameter such as total plate count were carried out during the storage period. The results proved that the fish samples packed in different PLA/nanocellulose films had better shelf life compared to neat PLA and LDPE films during the chilled storage.