Record Details

Biochemical and sensory evaluation of hilsa fish (Hilsa ilisha) during frozen storage

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title Biochemical and sensory evaluation of hilsa fish (Hilsa ilisha) during frozen storage
 
Creator Kamal, M.
Islam, M. N.
Mansur, M. A.
Hossain, M. A.
Bhuiyan, M. A. I.
 
Description 320-323
Quality in terms of biochemical and sensory evaluation of hilsa fish( Hilsa ilisha) during frozen storage at -20 degrees C was studied for a period of 75 days at an interval of 15 days. Biochemical study showed a slight decrease in protein and lipid content. Non protein nitrogen (NPN) content increased from 0.05% to 0.87%, total volatile base nitrogen (TVB-N) increased from 5.60 to 27.20 mg/100 g fish and the trimethylamine nitrogen (TMA-N) also increased from 1.68 to 10.0 mg/100 g. Peroxide value of the oil was 5.53 meq/kg oil at the beginning and this value went up to 16.2 meq/kg oil at the end of frozen storage. Free fatty acid value was 2 to 10% from the beginning and completion of frozen storage. These values indicate that the quality of the frozen stored hilsa fish is quite good and the fat oxidation of this species during frozen storage is very minimum, i.e. in initiation phase. The results of the whole study indicate that despite some changes in the biochemical and sensory properties during prolonged frozen storage at -20 degrees C the hilsa fish appeared to be suitable for frozen storage preservation.
 
Date 2016-11-18T11:05:26Z
2016-11-18T11:05:26Z
1996-12
 
Type Article
 
Identifier 0975-1033 (Online); 0379-5136 (Print)
http://nopr.niscair.res.in/handle/123456789/37144
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJMS Vol.25(4) [December 1996]