Effectiveness of EDTA dips on the shelf life of oil sardine [sardinella longiceps],mackerel [rastrelleger kanagurta] and prawn [metapenaeus dobsoni] in iced storage
Effectiveness of EDTA dips on the shelf life of oil sardine [sardinella longiceps],mackerel [rastrelleger kanagurta] and prawn [metapenaeus dobsoni] in iced storage
Date
1985
Authors
Surendran, P.K.
Iyer, K.M.
Gopakumar, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
Fresh oil sardine, mackerel and prawn were dipped in 0 .1% and 1% solutions of
Na2 EDTA, and stored in ice. Their storage-life was assessed by bacteriological, chemical and sensory methods . Eventhough EDTA treatment controlled the increase in
bacterial counts and reduced TIM and TV BN production in oil sardine and mackerel,
the consequent beneficial effect was not realised because of the deterioration of fat in
these fishes, leading to rancidity . But, for prawn stored in ice, a dip in 1% solution
of Na 2EDTA enhanced the shelf-life by at least 8 days over the untreated control .
EDTA absorbed by the muscle of fish and prawn during dip in Na 2 EDTA solution is
not completely removed during their iced storage for 25 days .
Description
Keywords
Fresh oil sardine, mackerel, prawn, bacteriological, TMAN values
Citation
fishery technology 1985: 22(1), 28- 34