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http://krishi.icar.gov.in/jspui/handle/123456789/49103| Title: | Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage |
| Other Titles: | Not Available |
| Authors: | Kamalakanth, C. K. Ginson, J. Venkateswadu, R. Sanjoy Das Chauhan, O. P. 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 Defense Food Research Laboratory, Siddhartha Nagar, Mysore 570011, India |
| Published/ Complete Date: | 2011-10 |
| Project Code: | Not Available |
| Keywords: | High pressure processing Yellowfin tuna K-value Total plate count Enterobacteriaceae Sensory evaluation |
| Publisher: | Elsevier |
| Citation: | Kamalakanth, C. K., Ginson, J., Venkateswadu, R., Sanjoy Das, Chauhan, O. P. and Srinivasa Gopal, T. K. (2011) Effect of high pressure on K value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacore) chunks in EVOH filins during chill storage. Innovative Food Sci. & Emerging Tech. 12(4): 451-455. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The effect of different high pressure treatments on K-value, total plate count, enterobacteriaceae and organoleptic characteristics of yellowfin tuna chunks packed in ethyl vinyl alcohol (EVOH) films during chill storage (2 ± 1 °C) was studied. 50 g of fresh tuna chunks were placed in EVOH multilayer film pouches and vacuum packed for the trials. Tuna chunks were subjected to 100, 200 and 300 MPa for 5 min at 25 °C. Control was vacuum packed tuna without pressure treatment. K value, microbiological analysis and sensory characteristics were evaluated at periodic intervals. The K-value of the samples was found to decrease with increase in pressure when compared to the control. However, K-value was found to increase in all the samples during storage. Higher pressure treatment showed a decrease in the total plate count in the samples which increased during the storage. The Enterobacteriaceae decreased with increasing pressure and during storage. Control samples were sensorally acceptable up to 20 days of storage. During the storage period of 30 days 200 MPa treated tuna chunks was found most acceptable based on above parameters. |
| Description: | Not Available |
| ISSN: | 1466-8564 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Innovative Food Science and Emerging Technologies |
| Journal Type: | International Journal |
| NAAS Rating: | 10.48 |
| Impact Factor: | 4.48 |
| Volume No.: | 12(4) |
| Page Number: | 451-455 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1016/j.ifset.2011.06.001 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/49103 |
| Appears in Collections: | FS-CIFT-Publication |
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