Shelf-life of ribbonfish (trichirus haumela) cured in salt with red halophilic bacteria (salinicoccus roseus) and chemical preservatives

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dc.contributor.authorPrasad, M.
dc.contributor.authorSeenayya, G.
dc.date.accessioned2013-12-30T10:46:36Z
dc.date.available2013-12-30T10:46:36Z
dc.date.issued2009
dc.description.abstractShelf-life studies were carried out on ribbonfish (Trichiurus haumela) cured with red halophilic bacteria (Salinicoccus roseus). Study revealed that the use of salt treated with sodium metabisulphite, sodium acid phosphate, sodium benzoate, sodium tripolyphosphate, sodium hexametaphosphate and brifisol extended the shelf-life of cured ribbonfish from 3 to 12 months. The red discolouration was monitored up to the point of spoilage. The TVN and PV in crystalline salt cured ribbonfish control samples increased from 25.3 to 416.7 mg N% and 31.5 to 235.0 meq O sub(2)/kg, respectively during storage period of 12 months. The treatment effectiveness for TVN and PV was more in semi ground salt cured fish than in crystallized salt cured fish. The bacteriological, physico-chemical and sensory quality of the fish cured with treated salt was better than control fish.en_US
dc.identifier.citationJournal of Food Science and Technology 2009: 46(1), 41-45en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1169
dc.language.isoenen_US
dc.publisherAssociation of Food Scientists and Technologists(India)en_US
dc.subjectFish curingen_US
dc.subjectribbonfishen_US
dc.subjectshelf lifeen_US
dc.titleShelf-life of ribbonfish (trichirus haumela) cured in salt with red halophilic bacteria (salinicoccus roseus) and chemical preservativesen_US
dc.typeArticleen_US
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