Storage Characteristics of Restructured Ready-to-Cook Imitation Shrimp Fingers under Refrigerated Storage at 40C
Storage Characteristics of Restructured Ready-to-Cook Imitation Shrimp Fingers under Refrigerated Storage at 40C
Date
2007
Authors
Alamelu, V
Shanmugam, S.A
Rajagopalsamy, C.B.T
Velayutham, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The imitation shrimp fingers (ISF) prepared from Nemipterus bleekeri were packed in
air pack and vacuum pack and stored at 40C. Quality characteristics viz. proximate
composition, biochemical, microbial and sensory characteristics were investigated and shelf
life determined. Salt (NaCl) concentration of 1.5% with sucrose concentration of 1% and
setting process at 40oC with 20 min duration were found to be optimum for good gel
formation. The moisture, protein, fat and ash contents remained almost unchanged during
storage. pH gradually decreased while TMA-N and TVB-N contents increased during storage
period. Microbial parametrs such as total plate count, staphylococcal count and psychrophilic
counts also increased significantly. Organoleptic evaluation revealed that the air packed
samples had the storage life of 15 days while vacuum packed samples had the shelf life
of 18 days. One day icing of fish before processing did not affect the quality of ISF under
same experimental conditions
Description
Keywords
Imitation shimp fingers, refrigerated storage, shelf life, quality characteristics
Citation
Fishery Tech 44(2):173-180