Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice
Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice
Date
2017
Authors
Murthy, L.N.
Padiyar, P.A.
Rao, B.M.
Asha, K.K.
Jesmi, D.
Phadke, G.G.
Prasad, M.M.
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fishery Technologists (India)
Abstract
Icing and ice storage of fish is widely used for
transportation and marketing of fish. This paper
reports on the biochemical, sensory and textural
quality changes in ice stored whole and gutted
cultured milkfish (Chanos chanos). Moisture content
decreased and fat content increased with storage
period in whole fish but it was reverse in gutted fish
during the ice storage. Biochemical quality parameters
showed an increasing trend during iced
storage but increase was greater in gutted fish
compared to whole fish. Overall acceptability of
whole and gutted milkfish decreased significantly
over the storage (p<0.05). Textural quality showed
deterioration with progressive storage period.
Description
Keywords
Citation
Fishery Technology 54(3):183-189