Fish Processing

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Browsing Fish Processing by Subject "alpha amino nitrogen"

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    Shelf 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.
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    Studies on the storage characteristics of silver pomfret [pampus argenteus] transported to Bombay
    (Society of Fisheries Technologists (India), Cochin, 1967) Kamasastri, P.V.; Ghadi, S.; Rao, D.R.
    An investigation on the q ality of pomfrets transported to Bombay from G jarat coast and its s bseq ent changes d ring storage at room temperat re and low temperat re were carried o t and the res lts reported . The pomfrets transported in boats having ins lated holds were in better condition than those having nonins lated holds . In general, the transported fish can be effectively stored in ice for 2 days, while the fish is in acceptable condition pto 4 days .