Biochemical, microbial and sensory changes of Bombay duck (Harpodon nehereus) fish fingers during chilled storage
Biochemical, microbial and sensory changes of Bombay duck (Harpodon nehereus) fish fingers during chilled storage
Date
2017
Authors
Jeyakumari, A.
Murthy, L.N.
Visnuvinayagam, S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fishery Technologists (India)
Abstract
Bombay duck (Harpodon nehereus) is one of the
important fishery species along Gujarat and
Maharashtra coasts. Due to a very high moisture
content (90%), it is unsuitable to use either in fresh
or in frozen form and almost entire catch is
consumed in sundried form. This study is aimed to
explore the possibilities of better utilization of this
species by development of battered and breaded fish
fingers. Fish fingers were prepared from Bombay
duck fillet and their qualities were evaluated under
chilled storage up to 21 days. Fish fingers had
52.43% moisture, 12.25% protein, 10.17% fat, 2.03%
ash and 23.12% carbohydrate. Results showed
increasing trend in pH, TVB-N, FFA, PV and TBA
values (p<0.05) during storage. Microbiological
analysis revealed that total plate count of fish fingers
was within the acceptable limit (1.29 x 104 cfu g-1 on
21st day) throughout the storage period. Sensory
evaluation showed decrease in overall acceptability
of fish finger during chilled storage. Results
indicate that fish fingers from Bombay duck can be
stored for 15 days in 4°C without change in sensory
quality.
Description
Keywords
Citation
Fishery Technology 54(2):118-122