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http://krishi.icar.gov.in/jspui/handle/123456789/52726| Title: | Effect of modified atmosphere packaging on chemical, textural and microbiological and sensory quality of seer fish steaks packed in thermoformed trays at 0-2o C. |
| Other Titles: | Not Available |
| Authors: | Yesudhason, P. Srinivasa Gopal, T.K. Ravishankar, C.N. Lalitha, K. V. Ashok Kumar, K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2009-12 |
| Project Code: | Not Available |
| Keywords: | Not Available |
| Publisher: | Wiley |
| Citation: | Yesudhason, P., Srinivasa Gopal, T. K., Ravishankar, C. N., Lalitha, K. V. and Ashok Kumar. K. (2009) Effect of modified atmosphere packaging on chemical, textural and microbiological and sensory quality of seer fish steaks packed in thermoformed trays at 0-2o C. J Food Process & Preserv.33(6): 777-797. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of modified atmosphere on chemical, textural, microbiological and sensory quality of seer fish (Scomberomorus commerson) steaks stored at 0–2C for 23 days was studied. Of the chemical indicators of spoilage, significant differences (P < 0.05) in trimethylamine and thiobarbituric acid values were observed between air- and modified atmosphere (MA)-packaged samples. Seer fish under MA was acceptable on the basis of sensory and microbiological parameters even though the K value was more than 95%, indicating that K value was not a suitable quality indicator. Based on the inosine to hypoxanthine observed in this trial, seer fish was classified as hypoxanthine producers. Bacterial counts of air-packaged seer fish were always higher than MA-packaged samples. Based on sensory score and microbiological data, the shelf life of fish steaks packaged in MA 21 days whereas air-stored samples had a shelf life of 12 days only. |
| 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 |
| Journal Type: | International Journal |
| NAAS Rating: | 7.41 |
| Impact Factor: | 1.41 |
| Volume No.: | 33(6) |
| Page Number: | 777-797 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1111/j.1745-4549.2008.00311.x |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/52726 |
| Appears in Collections: | FS-CIFT-Publication |
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