Storage studies on commercial salt cured dry fish with special reference to red discolouration
Storage studies on commercial salt cured dry fish with special reference to red discolouration
Date
1994
Authors
Prasad, M.M.
Rao, C.C.P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Quality of 80 samples of commercial salt cured dry fish belonging to 23 species
groups were stored in polythene bags at ambient temperatures and monitored up to the
point of spoilage. Red-discolouration was found to account for spoilage in 55% of the
samples followed by rancidity in 38% and fungal growth in 6%. Among those showing red-discolouration
97.7% of the samples were affected within two months of storage. Fish with
red-discolouration all over the surface contained very high levels of total volatile nitrogen
and total red halophilic counts.
Description
Keywords
Citation
Fish Technol. 31(2): 163-166