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http://krishi.icar.gov.in/jspui/handle/123456789/53073| Title: | Effect of Freezing Time on the Quality of Indian Mackerel (Rastrelliger kanagurta) during Frozen Storage |
| Other Titles: | Not Available |
| Authors: | Lakshmisha, I. P. Ravishankar, C.N. George Ninan Mohan, C.O. 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 |
| Published/ Complete Date: | 2008-09 |
| Project Code: | Not Available |
| Keywords: | freezing methods freezing time frozen storage Indian mackerel |
| Publisher: | Wiley |
| Citation: | Lakshmisha, I. P., Ravishankar, C.N., George Ninan, Mohan, C. O. and Srinivasa Gopal, T. K. (2008) Effect of freezing time on the quality of Indian mackerel (Rastregiller kanagurta) during frozen storage. J. Food Sci. 73(7): 345-353. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The present study aims to find the effect of freezing methods on the quality of mackerel (Rastrelliger kanagurta) in commercial plate and air blast freezers during freezing and subsequent frozen storage (−18 °C). Total time for freezing was significantly different (P < 0.05) between the plate and air blast freezers (90 and 220 min, respectively). This difference in the freezing time could be attributed to the varied quality of the 2 samples. Upon freezing, the moisture content decreased in air blast frozen samples compared to plate freezer where protein content decreased in both the samples. Upon freezing and during frozen storage, lipid oxidation products (peroxide value, thiobarbutiric acid value, and free fatty acid value) and volatile bases (total volatile base nitrogen and trimethyl amine nitrogen) showed an increasing trend in both the samples with values slightly higher in air blast frozen samples compared to plate frozen samples. The total plate counts showed a significantly (P < 0.05) decreasing trend in both the samples. K value did not show any significant (P < 0.05) difference between the samples where as the histamine formation was significantly (P < 0.05) increased in air blast frozen samples compared to plate frozen samples. The taste and overall acceptability was significantly different (P < 0.05) in plate frozen samples compared to air blast frozen samples on 3rd month. Both samples were in acceptable condition up to 3 mo but the plate frozen samples quality was slightly better than the air blast frozen samples. |
| Description: | Not Available |
| ISSN: | 0022-1147 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Journal of Food Science |
| Journal Type: | International Journal |
| NAAS Rating: | 8.48 |
| Impact Factor: | 2.48 |
| Volume No.: | 73(7) |
| Page Number: | 345-353 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | https://doi.org/10.1111/j.1750-3841.2008.00876.x |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/53073 |
| Appears in Collections: | FS-CIFT-Publication |
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