Biochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in ice

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dc.contributor.authorMurthy, L.N.
dc.contributor.authorPadiyar, P.A.
dc.contributor.authorRao, B.M.
dc.contributor.authorAsha, K.K.
dc.contributor.authorJesmi, D.
dc.contributor.authorPhadke, G.G.
dc.contributor.authorPrasad, M.M.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2018-07-27T08:19:53Z
dc.date.available2018-07-27T08:19:53Z
dc.date.issued2017
dc.description.abstractIcing 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.en_US
dc.identifier.citationFishery Technology 54(3):183-189en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3868
dc.language.isoenen_US
dc.publisherSociety of Fishery Technologists (India)en_US
dc.titleBiochemical, sensory and textural quality of whole and gutted cultured milkfish (Chanos chanos) stored in iceen_US
dc.typeArticleen_US
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