Shelf life assessment of ready to cook Indian mackerel under iced condition
Shelf life assessment of ready to cook Indian mackerel under iced condition
Date
2010
Authors
Hassan, S.
Anju
Jyothi, C.S.
Zynudheen, A.A.
Sankar, T.V.
Ravisankar, C.N.
Lalitha, K.V.
Nasser, M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
In India, fisheries sector has a vital role in income enhancement,
poverty alleviation, and food security. A range of value added products
like ready to cook and ready to fry products are slowly becoming popular
as convenience food in the wake of changing lifestyle of consumers. Fish
is a highly perishable product subject to spoilage during storage. During
chilled storage of fish, significant deterioration of sensory quality and loss
of nutritional value have been reported as a result of changes in chemical
constituents leading to diminishing commercial value (Ashie et al., 1996;
Olafsdottir et at., 1997; Whittle et at., 1990). This degradation process is
carried out in the initial stage by muscle enzymes and later by microbial
enzymes. The rate of alteration depends on factors such as the nature
of the fish species, size, lipid content, and condition of fish during capture,
nature of the microbial load, and storage temperature.
Description
Keywords
Indian mackerel, chilled storage, microbiological analyses, oxidation, alpha amino nitrogen
Citation
Proceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 550-557