Changes in nicotinic acid content during storage of fishes and shellfishes in ice
Changes in nicotinic acid content during storage of fishes and shellfishes in ice
Date
1985
Authors
Ammu, K.
Devadasan, K.
Antony, P.D.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Nicotinic acid (niacin) content of oil sardine (Sardinella longiceps), white tailed pink perch (Nemipterus japonicus) and two species of prawns (Penaeus and Metapenaeus monoceros), and its loss during storage in ice reported. At the end of the storage period of two weeks, retention of nicotinic acid was 34 percentage of the original value in sardine,30 percentage in prawns (both specuies) and 49 percentage in white tailed pink perch.The loss is mainly attributed to leaching by ice melt water. A study of the seasonal change in nicotinic acid content of oil sardiene showed a decreasing trend increasing fat content.
Description
Keywords
nicotinic acid, ice storage
Citation
Harvest and post-harvest technology of fish. Proceedings of the Symposium on Harvest and post-harvest Tecjnology of Fish during 24-27 November,1982 at Cochin, ed. by Ravindran, K. et al