Effect of freezing time on the quality of Indian mackerel (Rasrelliger kanagurta) during frozen storage

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dc.contributor.authorLakshmisha, I.P.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorNinan, G.
dc.contributor.authorMohan, C.O.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2013-12-20T09:31:14Z
dc.date.available2013-12-20T09:31:14Z
dc.date.issued2008
dc.description.abstractThe present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (−18 ◦C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezerwhere protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3mo but the plate frozen samples quality was slightly better than the air blast frozen samples.en_US
dc.identifier.citationJournal of food Science 2008:73(7), 345-353en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1039
dc.language.isoenen_US
dc.publisherWileyen_US
dc.subjectFreezingmethodsen_US
dc.subjectfreezing timeen_US
dc.subjectfrozen storageen_US
dc.subjectIndian mackerelen_US
dc.titleEffect of freezing time on the quality of Indian mackerel (Rasrelliger kanagurta) during frozen storageen_US
dc.typeArticleen_US
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