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http://krishi.icar.gov.in/jspui/handle/123456789/15085| Title: | Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta) |
| Other Titles: | Not Available |
| Authors: | Binsi, P.K. Natasha, Nayak Sarkar, P.C. Upali, Sahu George Ninan Ravishankar, C.N. |
| 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 Mumbai Research Centre of Central Institute of Fisheries Technology ICAR - Indian Institute of natural resins and gums, Namkum, Ranchi , India |
| Published/ Complete Date: | 2015-11-24 |
| Project Code: | Not Available |
| Keywords: | Edible coating Gumarabic Indian mackerel Chilled storage Vacuum packaging |
| Publisher: | Springer India |
| Citation: | Binsi, P.K., Natasha Nayak, Sarkar, P.C., Upali Sahu, George Ninan and Ravishankar, C.N. (2016) – Comparative evaluation of gum Arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta), J. Food Sci. & Technol., doi 10.1007/s13197-015-2122-7 |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of edible coating using gum arabic on biochemical, microbiological, textural and sensory characteristics of fresh gutted mackerel stored at 4 °C was investigated. The results were further compared against the samples packed under vacuum (VP) and conventional polyethylene pouches (CP). Coating with gum arabic (GC) markedly retarded lipid oxidation process in gutted mackerel compared to VP and CP samples. Moreover, VP and CP samples showed higher degree of textural deterioration compared to GC samples. Microbiologically, the shelf life of chilled gutted Indian mackerel was estimated to be 7–8, 17 and 19–20 days for CP, GC and VP samples, respectively. The sensory analysis scores confirmed the efficacy of gum coating in retarding the spoilage process during chilled storage. The current study identifies the potential of edible coating with gum arabic to improve the overall quality of Indian mackerel and extend its storage life during chilled storage. |
| 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(4) |
| Page Number: | 1889–1898 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1007/s13197-015-2122-7 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/15085 |
| Appears in Collections: | FS-CIFT-Publication |
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