INFLUENCE OF MUSCLE FATS ON THE QUALITY OF INTERMEDIATE MOISTURE FISH

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dc.contributor.authorOBANU, ZAK A
dc.date.accessioned2022-02-11T05:46:59Z
dc.date.available2022-02-11T05:46:59Z
dc.date.issued1983
dc.description.abstractChrysicthys 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 odouren_US
dc.identifier.citationFishery Tech 20(2):69-74en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5767
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectINFLUENCE, MUSCLE FATS ,QUALITY ,INTERMEDIATE MOISTURE ,FISHen_US
dc.titleINFLUENCE OF MUSCLE FATS ON THE QUALITY OF INTERMEDIATE MOISTURE FISHen_US
dc.typeArticleen_US
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