Quality evaluation of a battered and breaded seafood product under chilled storage
Quality evaluation of a battered and breaded seafood product under chilled storage
Date
2013
Authors
Hassan, F.
Joshy, C.G.
Mathew, S.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
The quality evaluation and shelf life studies were
conducted for a novel battered and breaded snack
product named as ‘Oyster pablano pepper fritter’
prepared from edible oyster (Crassostrea madrasensis)
under chilled storage. The organoleptic, chemical
and microbiological quality attributes were evaluated
for the product both in Ready-to-Fry (RTF) and
Ready-to-Eat (RTE) form under chilled storage.
There was significant decrease in moisture and
organoleptic scores on storage. The levels of other
indices like TMA-N, TBA-N, pH, TBA value, FFA
value and PV showed significant increasing trend on
storage for both the RTF and RTE products. Sensory
quality attributes of products decreased on storage
and under chilled storage, RTF samples got spoiled
on 10th day and RTE products on 14th day as
indicated by sensory scores.
Description
Keywords
quality attributes, oyster, ready to eat, ready to fry, chilled storage
Citation
Fishery Technology 2013: 50 (2), 139-145