Changes in nicotinic acid content during storage of fishes and shellfishes in ice

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dc.contributor.authorAmmu, K.
dc.contributor.authorDevadasan, K.
dc.contributor.authorAntony, P.D.
dc.date.accessioned2013-06-01T05:15:00Z
dc.date.available2013-06-01T05:15:00Z
dc.date.issued1985
dc.description.abstractNicotinic acid (niacin) content of oil sardine (Sardinella longiceps), white tailed pink perch (Nemipterus japonicus) and two species of prawns (Penaeus and Metapenaeus monoceros), and its loss during storage in ice reported. At the end of the storage period of two weeks, retention of nicotinic acid was 34 percentage of the original value in sardine,30 percentage in prawns (both specuies) and 49 percentage in white tailed pink perch.The loss is mainly attributed to leaching by ice melt water. A study of the seasonal change in nicotinic acid content of oil sardiene showed a decreasing trend increasing fat content.en_US
dc.identifier.citationHarvest and post-harvest technology of fish. Proceedings of the Symposium on Harvest and post-harvest Tecjnology of Fish during 24-27 November,1982 at Cochin, ed. by Ravindran, K. et alen_US
dc.identifier.urihttp://hdl.handle.net/123456789/140
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectnicotinic aciden_US
dc.subjectice storageen_US
dc.titleChanges in nicotinic acid content during storage of fishes and shellfishes in iceen_US
dc.typeArticleen_US
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