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Title: | Gravading process of Nile tilapia (Oreochromis niloticus) and evaluation of its biochemical and sensory changes during refrigerated storage |
Other Titles: | Not Available |
Authors: | Viji, P. Sandhya Rani, K. Binsi, P.K. |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Visakhapatnam Research Centre of ICAR-Central Institute of Fisheries Technology Andhra University, Visakhapatnam, India ICAR::Central Institute of Fisheries Technology, Kochi |
Published/ Complete Date: | 2020-09 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | Institute of Food Science Technology |
Citation: | Viji, P, Sandhya Rani, K. and Binsi, P.K. (2020) Gravading process of Nile tilapia (Oreochromis niloticus) and evaluation of its biochemical and sensory changes during refrigerated storage. J. Food Process. Preserv, e14631. |
Series/Report no.: | Not Available; |
Abstract/Description: | Gravads were prepared from Nile tilapia (Oreochromis niloticus) and evaluated its shelf life during chilled (6°C) and iced (0°C) storage. For standardizing the gravading process, different salt:sugar combinations of gravad mix and two steaks to gravad mixture ratio (1:0.1 and 1:0.2) were selected. Gravads prepared using 1:2 salt‐sugar in the gravad mix and a ratio of 1:0.1 steaks to gravad mix was found optimum combination. Gravads prepared using the standardized combination of salt and sugar were stored at 0°C and 6°C and evaluated for its biochemical and sensorial changes. Total volatile base nitrogen (TVB‐N) increased from 10.25 mg/100 g to 29.85 and 30.66 mg/100 g on Day 41 and Day 49 for chilled and iced samples, respectively. The extend of secondary oxidation was low in both samples, registering an increase from 0.14 mg MDA/kg sample to 0.814 and 0.851 MDA/kg sample on 41st and 49th day, respectively, for chilled and iced samples. Water soluble and salt soluble nitrogen contents were reduced to 1.82 and 5.47 mg/100 g and 1.58 and 4.72 mg/100 g by the end of 41st and 49th day, respectively, for chilled and ice stored gravads. The shelf life of gravads was determined as 41 days under chilled storage and 45 days under iced storage. |
Description: | Not Available |
ISSN: | 0145-8892 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Processing and Preservation |
NAAS Rating: | 7.41 |
Volume No.: | Not Available |
Page Number: | Not Available |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1111/jfpp.14631 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/45791 |
Appears in Collections: | FS-CIFT-Publication |
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