Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice.
Quality changes in whale shark (Rhiniodon typus Smith) meat during storage in ice.
Date
2000
Authors
Kumar, K.A.
Ravishankar, C.N.
Badonia, R.
Solanki, K.K.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
The biochemical, bacteriological and organoleptic changes in whale shark (Rhiniodon typus Smith) meat during storage in ice have been studied. There was a decrease in the proportion of soluble fractions of protein during storage. It was observed that the meat could be stored in ice up to 12 days in acceptable condition.
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Citation
Fishery Technology (2000), 37(1):15-18