Nucleotide breakdown products of seer fish (scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage

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dc.contributor.authorMohan, C.O.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.contributor.authorKumar, A.K.
dc.date.accessioned2013-12-27T09:46:56Z
dc.date.available2013-12-27T09:46:56Z
dc.date.issued2009
dc.description.abstractFershness of seer fish (Scomberomorus commerson) steaks packed with and without O2 scavenger was assessed by sensory and chemical methods. O2 scavenger used in the present study reduced the O2 level in the pack to less than 0.01% within 24h. Samples in air packs were sensorily acceptable only up to 12 days compared to 20 days in O2 scavenger packs. TVB-N levels were 37 and 34 mg N2/100 g and TMA-N levels were 16.4 and 15.2 mg N2/100 g on the day of sensory rejection of air and O2 scavenger packs, respectively. IMP decrease and Hx increase was significantly (p<0.05) faster in air packed samples compared to O2 scavenger packs. On sensory rejection day, the average K,Ki,P and H values were 63-65%, Fr value was 34% and G value was 178 % for O2 scavenger packed samples compared to 81 %, 18 % and 443% for air packed samples, respectively.en_US
dc.identifier.citationInnovative Food Science and Emerging Technologies 2009: 10(2), 272-278en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1107
dc.language.isoenen_US
dc.publisherElsevier Scienceen_US
dc.subjectSeer fishen_US
dc.subjectnucleotidesen_US
dc.subjectchilled storageen_US
dc.titleNucleotide breakdown products of seer fish (scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storageen_US
dc.typeArticleen_US
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