Biochemical changes of fish fingers held at frozen storage
Biochemical changes of fish fingers held at frozen storage
Date
1982
Authors
Nair, P.R.
Thankamma, R.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
society of fisheries technologists (india)
Abstract
The frozen storage characteristics of fish fingers made out of two different species (Carangidae), differing in lipid content for a period of six months are outlined. The study reveals that the lipid content of the fish meat used for making fish fingers influences the storage pattern in terms of the chemical parameters like peroxide value, thiobarbituric acid value and free fatty acids. The introduction of monosodium glutamate has improved the flavour of the fish fingers. Further, the application of batter on the fish fingers imparted some protective effect in the case of semi-fatty fish
Description
Keywords
fish fingers, frozen storage, biochemical changes
Citation
Fishery Technology 1982:19(1), 19-23