Sodium Acetate and Vacuum Packaging to Improve Shelf Life of Refrigerated Lethrinus lentjan Fillets

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dc.contributor.authorShalini, R
dc.contributor.authorJasmine, G. Indra
dc.contributor.authorShanmugam, S.A
dc.contributor.authorRamkumar, K
dc.date.accessioned2021-12-06T06:34:07Z
dc.date.available2021-12-06T06:34:07Z
dc.date.issued2000
dc.description.abstractThe shelf life of vncuum packed fresh Lethrinus lentjan fillets, untreated or treated with various levels of sodium acetate, was evaluated. The quality was assessed periodically by selected biochemical, microbiological and sensory characteristics. The shelf life of product packed without vacuum and untreated vacuum-packed fillets was around 7-8 days whereas sodium acetate treated fillets had shelf life of 2-3 weeks. Reduced rate of bacterial growth, decreased rate of production of TMA-N and TVB-N and delayed development of off odours were observed in sodium acetate treated, vacuum packed filletsen_US
dc.identifier.citationFishery Tech 37(1):8-14en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5409
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectShelf life, vacuum packaging, Lethruws lentjan, sodium acetate, refrigerated storage, quality changesen_US
dc.titleSodium Acetate and Vacuum Packaging to Improve Shelf Life of Refrigerated Lethrinus lentjan Filletsen_US
dc.typeArticleen_US
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