Biochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishing

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dc.contributor.authorMurthy, L.N.
dc.contributor.authorPhadke, G.G.
dc.contributor.authorJeyakumari, A.
dc.contributor.authorParvathy, U.
dc.contributor.authorVisnuvinayagam, S.
dc.date.accessioned2018-08-01T06:50:38Z
dc.date.available2018-08-01T06:50:38Z
dc.date.issued2017
dc.description.abstractCareful 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 limiten_US
dc.identifier.citationProc. Natl. Acad. Sci., India, Sect. B Biol. Sci. DOI 10.1007/s40011-017-0916-2en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3907
dc.language.isoenen_US
dc.titleBiochemical, textural and microbiological quality of squid stored under conventional and slurry ice during onboard fishingen_US
dc.typeArticleen_US
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