Quality and shelf life assessment of puffer fish (Lagocephalus guentheri) fillets during chilled storage
Quality and shelf life assessment of puffer fish (Lagocephalus guentheri) fillets during chilled storage
Date
2019
Authors
Sreelakshmi, K.R.
Raj, R.
Renjith, R.K.
Sarika, K.
Greeshma, S.S.
Minimol, V.A.
Kumar, K.A.
Ninan, G.
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Abstract
The aim of the study was to quantify the shelf life and quality characteristics
of puffer fish, Lagocephalus guentheri, fillets on chilled storage at 2 ± 1°C.
The puffer fish muscle contains 16.14% protein, 80.76% moisture, 0.99%
ash, and 0.17% fat. The mouse bioassay proved the absence of tetradotoxin
in muscle, liver, skin, and gonads of the fish. The polyunsaturated fatty acid
to saturated fatty acid (P/S) ratio of puffer fish was found to be 1.3, with n-3
to n-6 ratio of 3.27. The puffer fish had hypocholesterolemic/hypercholesterolemic
ratio (H/H) value of 2.68, artherogenicity index of 0.43, and
thrombogenicity index of 0.29. Beheaded and deskinned fishes were filleted
and were studied for 10 days of chilled storage. The physical, chemical,
sensory, and microbiological parameters showed significant (p < 0.05)
changes during the entire storage period. While the hydrolytic rancidity
was significantly correlated to springiness, gumminess, and chewiness of
fillets, the peroxide value (PV) correlated with the color attributes and pH.
The hardness of the samples decreased significantly and was evident in
both sensory and instrumental analysis. With storage time, the yellowness
of the fillets increased steadily. The results of this study can help in improving
processing, preservation, and marketing aspects and enhance the utility
of puffer fish.
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Citation
J. Aquat. Food Product Technol. 28(1):25-37