Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage
Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage
Date
1982
Authors
Lalitha, K.V.
Iyer, K.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin, India
Abstract
The amount of catalase in the tissues nil sardine during ice storage was estimated in a series of experiments. The organoleptic quality of the muscle, as well as total plate count, the amount of bacterial catalse, trimethyl amine and total volatile nitrogen were determined side by side. Changes in the bacterial catalase values were not in agreement with the changes in bacterial count. But it has been observed that the muscle catalase values are in good correlation with organoleptic evaluation of quality of oil sardine and hence, it can be used as an index of quality of sardine during ice storage.
Description
Keywords
ice storage, catase value
Citation
Harvest and Post-harvest Technology of Fish (Ravindran K.; Unnikrishnan Nair N.; Perigreen, P.A.;Madhavan P.; Gopalakrishna Pillai, A.G.;Panicker, P.A.& Mary Thomas