Biochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishing
Biochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishing
Date
2017
Authors
Murthy, L.N.
Phadke, G.G.
Jeyakumari, A.
Parvathy, U.
Visnuvinayagam, S.
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Abstract
Careful handling of fish and shellfish onboard at
the vessel is of prime importance in order to maintain the
freshness. Use of slurry ice for onboard fish storage allows
rapid heat transfer as well as reduces damage to the product
by conventional ice. In the present investigation, the effect
of onboard chilling with conventional ice and slurry ice on
the quality of squid was evaluated. Samples stored at different
time intervals (7th and 11th day) were collected and
analyzed for their biochemical, textural and microbiological
quality characteristics. Use of slurry ice, immediately
after catch of squid reduced the formation of nitrogenous
substances as well as the rate of pH increase during storage.
Total volatile base nitrogen, tri methyl amine nitrogen and
thio-barbituric acid values were within the acceptable limit
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Citation
Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. DOI 10.1007/s40011-017-0916-2