Effect of delay in icing on quality and shelf life of fish in India

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dc.contributor.authorThomas, T.
dc.contributor.authorMathen, C.
dc.date.accessioned2013-09-10T06:46:07Z
dc.date.available2013-09-10T06:46:07Z
dc.date.issued1995
dc.description.abstractThe effect of delay in icing on quality and shelf life of 14 Indian fishes was studied. The quality changes during ice storage were addressed by sensory methods and Intelectron Fish Tester VI. Spoilage rate in ice was not affected by the previous pre-icing histories. The potential storage lives, if the fishes had been iced immediately after death were, 16.0, 14.1, 12.4, 12.3, 9.2, 8.6, 10.1, 6.8, 6.4, 6.4, 6.0 and 5.3 days, respectively for Otolithes cuvieri, Johnieops sina, Gerres filamentosus, Lactarius lactarius, Alepes djedaba, Liza parsia, Caranx para, Thryssa mystax, Tilapia mossambica, Osteogeneiosus militaris, Sardinella longiceps and Sardinella gibbosa. The shelf life in ice for Decapterus russelli and Stolephorus devisi were 2 and < 1 day(s), respectively when the fishes were exposed to ambient temperature for 3 h before icing. At the critical region for acceptance / rejection, Intelectron Fish Tester VI can be a reasonably accurate indicator of freshness.en_US
dc.identifier.citationfishery technology 1995: 32(2), 93-98en_US
dc.identifier.urihttp://hdl.handle.net/123456789/539
dc.language.isoenen_US
dc.publisherSociety of fisheries Technologists (India), Cochinen_US
dc.subjecticeen_US
dc.subjectstorage lifeen_US
dc.subjecttropical fishen_US
dc.subjectfreshwateren_US
dc.subjectorganoleptic propertiesen_US
dc.subjectmarineen_US
dc.titleEffect of delay in icing on quality and shelf life of fish in Indiaen_US
dc.typeArticleen_US
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