Quality changes in sea frozen whole fish and filleted rock cod (epinephelus spp.) during storage

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dc.contributor.authorLakshmanan, P.T.
dc.contributor.authorVarma, P.R.G.
dc.contributor.authorIyer, T.S.G.
dc.contributor.authorGopakumar, K.
dc.date.accessioned2017-12-13T05:51:00Z
dc.date.available2017-12-13T05:51:00Z
dc.date.issued1990
dc.description.abstractStorage characteristics of seafrozen rock cod (Epinephelus spp.) in different configurations including whole fish gutted and filleted (frozen absolutely fresh ) as well as whole fish gutted and iced for 3 and 7 days before freezing, were studied. The fish were caught off Manna Goa by the Fisheries and Ocean Research Vessel (FORV ) "Sagar Sampada". The samples were quick-frozen at -40°C in the air blast freezer aboard the vessel and stored at - 20°C. Keeping quality of the samples was studied by following the sensory, biochemical and microbiological changes in the frozen material. Sensory assessment indicated that freshly frozen fish and fillet remained of 'good" quality for about 36 weeks and that 3-day storage in ice before freezing does not greatly influence the frozen storage life of gutted fish up to 30 weeks. Gutted fish, gutted 3-day iced fish, and fillets had an acceptable storage life of 52 weeks. Sensory ratings of the samples were associated with the changes observed in some of the biological parameters.en_US
dc.identifier.citationFish. Res. 9(1): 1-12en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3081
dc.language.isoenen_US
dc.titleQuality changes in sea frozen whole fish and filleted rock cod (epinephelus spp.) during storageen_US
dc.typeArticleen_US
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