Ice storage characteristics of fresh and briend shark fillets

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dc.contributor.authorSolanki, K.K.
dc.contributor.authorVenkataraman, R.
dc.date.accessioned2013-06-05T09:58:28Z
dc.date.available2013-06-05T09:58:28Z
dc.date.issued1978
dc.description.abstract(i) Fresh (control) and (ii) brined (dipped in saturated brine for 30 min) shark (Carcharias melanopterus) fillets (size 15 x 5 x 2.5 cm) were stored (a) in direct contact with ice, (b) in ice after packing in polyethylene bags, and copyright along with ice (1:1 ratio) in polyethylene bags for 16 days. Total N decreased gradually in (i) and (ii) when in contact with ice; the decrease was small when fish were packed in polyethylene bags. (ii) when out of contact with ice lost 60% of salt whereas in contact with ice all salt leached out in 16 days. Urea content decreased appreciably in shark packaged by methods (a) and copyright . The rate of increase of alpha-amino N was more when in contact with ice. Trimethylamine N and total volatile bases increased more in packaged fillets of (i). The bacterial count showed considerable difference only in the initial stages. On the basis of colour, flavour and texture (ii) copyright gave max. shelf life of 13 days.en_US
dc.identifier.citationFishery Technology 1978:15(1), 7-11en_US
dc.identifier.urihttp://hdl.handle.net/123456789/189
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectbacteriaen_US
dc.subjectbacterial countsen_US
dc.subjectbagsen_US
dc.subjecticeen_US
dc.subjectmicrobiological techniquesen_US
dc.subjectN compundsen_US
dc.subjectnitrogenen_US
dc.subjectnitrogen compoundsen_US
dc.subjectpolyethyleneen_US
dc.subjectshelf lifeen_US
dc.subjectstorage colden_US
dc.titleIce storage characteristics of fresh and briend shark filletsen_US
dc.typeArticleen_US
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