Studies on frozen storage of cuttle fish fillets.
Studies on frozen storage of cuttle fish fillets.
Date
1988
Authors
Jose Joseph
Perigreen, P.A.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
The freezing and cold storage characteristics of cuttle fish :fillets have been studied.
The yield of fillets from cuttle fish was about 35% and the fillet had an average moisture
content of 76.85 % and fat 0.82%. During storage at -20 + 1°C for 16 months the salt
soluble nitrogen of the fillets decreased from 85.1 to 35.36%, the non-protein nitrogen
from 24.61 to 20.84% and alpha amino nitrogen from 252 to 140 mg/100 g. Initially
the fillets were white in colour, showed signs of desiccation by 4 months storage which
increased on further storage and the fillets finally became dull white with yellow discolouration inside. The firm and chewy texture of the cooked fillets changed to rubbery
even though the product was slightly sweet at the end of the storage period of 16 months.
Description
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Citation
Fish Technol.25(1): 32-35