Storage Behaviour of Washed Mince from Pink Perch (Nemipterus japonicus) at -30oC
Storage Behaviour of Washed Mince from Pink Perch (Nemipterus japonicus) at -30oC
Date
2006
Authors
Jeyakumari, A
Rathnakumar, K
Velayutham, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The proximate composition of Pink perch (Nemipterus japonicus) used in the studywas recorded
as protein, 16.22%; fat, 1.3% and ash, 1.7%. The yield of this fish after dressing ie., beheading
and evisceration was 76%. The minced meat has a solubility of 91% and no TMA was recorded.
Other physico-ejiemical properties also reflected its prime quality. The minced meat was
frozen stored at -30oC. During storage up to 120 days ,slight pH increased up to 6%, a-amino
nitrogen to 51% and TVB-N to 80%. However there was no significant change (P>0.05) in the
FFA and PV during the storage period. Functional properties like solubility, viscosity, Ca2*
ATfase activity did not vary significantly (P>0.05) with storage period indicating the quality
of minced meat. The study indicateed that storage of minced meat of Pink perch (Nemipterus
japonicus) at -30oC does not alter the'major protein fractions as indicated by the functional
properties and gel forming ability. This was reflected in the over all acceptability of the cooked
meat where, appearance and colour of meat did not vary significantly (P>0.05) with storage
period
Description
Keywords
Pink perch, mince, frozen storage
Citation
Fishery Tech 43(2):138-145