INFLUENCE OF MUSCLE FATS ON THE QUALITY OF INTERMEDIATE MOISTURE FISH
INFLUENCE OF MUSCLE FATS ON THE QUALITY OF INTERMEDIATE MOISTURE FISH
Date
1983
Authors
OBANU, ZAK A
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Chrysicthys nigrodigitatus with 12.95~~ fat having an iodine value of74.8 and a saponification
number o( 198.48 and Citharinus citherus containing only 3.25% fat with iodine
value of 67.8 and a saponification number of 145.86 were studied as examples of fatty
and lean fishes respectively. The intermediate moisture (IM) products of both fish types
compared with normal cooked samples, were evaluated as of acceptable colour, odour,
texure and juiciness but of inferior taste due to the glycerol impact. However, during
storage at 30°C the IM products became increasingly less acceptable with the deterioration
being greater in the fatty fish than in the lean fish, although the fatty IM fish was
superior to the IM lean fish with regard to water retention and juiciness. Overall quality
differences were most apparent in colour and odour with the fatty IM fish being
worse. The fatty fish had also greater evolution of TEA-reactive carbonyl breakdown
products of lipid oxidation which were subsequently used up in non-enzymic browning
producing the correspondingly darker fish colour and greater off odour
Description
Keywords
INFLUENCE, MUSCLE FATS ,QUALITY ,INTERMEDIATE MOISTURE ,FISH
Citation
Fishery Tech 20(2):69-74