Use of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storage

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dc.contributor.authorLalitha, K.V.
dc.contributor.authorIyer, K.M.
dc.date.accessioned2015-10-21T06:55:03Z
dc.date.available2015-10-21T06:55:03Z
dc.date.issued1982
dc.description.abstractThe 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.en_US
dc.identifier.citationHarvest and Post-harvest Technology of Fish (Ravindran K.; Unnikrishnan Nair N.; Perigreen, P.A.;Madhavan P.; Gopalakrishna Pillai, A.G.;Panicker, P.A.& Mary Thomasen_US
dc.identifier.urihttp://hdl.handle.net/123456789/2065
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochin, Indiaen_US
dc.subjectice storageen_US
dc.subjectcatase valueen_US
dc.titleUse of catalase values as an index of quality of oil sardine (Sardinella longiceps)1982 in ice storageen_US
dc.typeArticleen_US
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