Spoilage Indices in Chill-Stored Rohu Steaks Extracted with Different Concentrations of Trichloroacetic Acid
Spoilage Indices in Chill-Stored Rohu Steaks Extracted with Different Concentrations of Trichloroacetic Acid
Date
2015
Authors
Raghunath, M. R.
Umalatha, H
Sridhar, N
Hemaprasanth, K
Gangadhar, B
Jayasankar, P
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Spoilage or freshness indices are extensively used in
fish processing industry and research. Although
frequently employed, the index total volatile basic
nitrogen (TVBN) in freshwater fish does not
correlate well with storage. Rohu (Labeo rohita)
steaks treated with chlorine dioxide (ClO2) and
chill-stored in ice for 14 days were extracted with
differing strengths of trichloroacetic acid (2, 4, 6 and
8% TCA) and analyzed for TVBN as well as biuret
+ve and folin +ve substances. TVBN, biuret +ve and
folin +ve substances did not increase significantly
during the first 10 days, but increased sharply
thereafter in both control and ClO2 treated steaks.
Greater amounts of TVBN and biuret +ve substances
were extracted at lower TCA concentrations. Biuret
+ve substances extracted by 2% TCA from both
treated and control steaks showed significant
proportional changes with storage, but decreased in
the former and increased in the latter. Sensory
changes in the steaks appeared as early as the 4th
day and darkening of the lateral line red meat was
the most easily noticed and off-odours by the 6th
day. Biuret +ve substances extracted at low TCA
concentrations may hold promise as spoilage
indices, but need further investigation.
Description
Keywords
Rohu, spoilage indices, TCA, chilled storage
Citation
Fishery Tech 52(1):42-47