KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/14234| Title: | Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel |
| Other Titles: | Not Available |
| Authors: | Viji, P. Panda, S.K. Mohan, C.O. Bindu, J. Ravishankar, C.N. Srinivasa Gopal, T.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 Visakhapatnam Research Centre of ICAR- Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2016-12-17 |
| Project Code: | Not Available |
| Keywords: | mint extract vacuum packaging Indian Mackerel quality |
| Publisher: | Springer India |
| Citation: | Viji, P., Panda, S.K., Mohan, C.O., Bindu, J., Ravisankar, C.N. and Srinivasa Gopal, T.K. (2016) - Combined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel. J. Food Sci. & Technol. 53:(12) 4289-4297. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The present study was aimed to investigate the combined effects of vacuum packaging and mint extract treatment on the quality changes of gutted Indian mackerel (Rastrelliger kanagurta) during storage at 0–2 °C for 22 days. Biochemical, total viable count and sensory quality of chill stored mackerel were analysed at periodic intervals. Mint extract treated [dipping in 0.5% (w/v) solution of mint extract for 30 min] and vacuum packed fishes (MEVP) had significantly lower total volatile base nitrogen and trimethyl amine nitrogen compared to those packed under vacuum (CVP) and air (CAP) without mint extract treatment. Nucleotide degradation rate was lower in MEVP followed by CVP and CAP. Vacuum packaging in combination with ME treatment significantly inhibited lipid hydrolysis and lipid oxidation in mackerel as observed from its lower free fatty acid, peroxide value and thiobarbituric acid reactive substances values. Synergistic use of mint extract and vacuum packaging has markedly controlled microbial proliferation in the samples. Based on sensory evaluation, shelf life of Indian mackerel stored at 0–2 °C was determined as 13 days for CAP group, 16 days for CVP group and 21 days for MEVP group, respectively. The present study revealed that combination of vacuum packaging and mint extract treatment can be a promising technology to improve the storage quality of chill stored gutted mackerel. |
| Description: | Not Available |
| ISSN: | 0022-1155 (Print) 0975-8402(Online) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | ournal of Food Science and Technology |
| NAAS Rating: | 7.95 |
| Volume No.: | 53(12) |
| Page Number: | 4289-4297 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-016-2425-3 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/14234 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.