Quality Changes during Storage of Smoked 'Cubes' and 'Fillet Steaks' Prepared from Marine Perch Lethrinus lentjan (Lacepede)
Quality Changes during Storage of Smoked 'Cubes' and 'Fillet Steaks' Prepared from Marine Perch Lethrinus lentjan (Lacepede)
Date
2008
Authors
Sindhu, S.
Krishnakumar, S.
Nambudiri, D.D.
Korath, Alphi
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The study evaluated keeping quality and storage life of cubes and fillet steaks from
a marine perch King Emperor (Lethrintts lentjan, (Lacepede). Smoked cubes and fillet steaks
were prepared using a brine concentration of 10% and brining time of 15 min, draining at
+100C for 30 min, pre-drying in mechanical drier for 30 min at 500C and smoking at 800C
for a period of 3 h. Smoked cubes and fillet steaks prepared using a standardised procedure
were subjected to storage studies for a period of four months under different packings viz.,
(i) packed in PE bags (C) (ii) dried at 500C for Ih and packed in PE bags (SI) and (iii) dried
at 500C for 1 h and packed in paper bags (S2). Quality changes during the storage period
were monitored every 15 days time intervals for parameters viz., moisture content, per cent
free fatty acids, thio barbituric acid value, total plate count, total fungal count and sensory
quality. Samples packed in paper bags remained acceptable only upto 60 days of storage
while samples packed in PE bags were acceptable upto 90 days.
Description
Keywords
Cubes, fillet steaks, perch, storage study, shelf life
Citation
Fishery Technology 45(2):189-196