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Title Comparison of flake ice and gel ice in the preservation of Lethrinus lentjan (Lacepede, 1802) fillets
 
Names Hassan, F.
Joshy, C.G.
Date Issued 2018 (iso8601)
Abstract Effectiveness of different icing, gel ice and flake ice
in extending the shelf life of fish fillets (Lethrinus
lentjan) (Lacepède, 1802) was evaluated. Samples
were taken from preserved samples at two days
intervals for organoleptic, biochemical and microbiological
analysis up to 16 days of storage. Based
on t-test, the biochemical variables viz., pH, Total
Volatile Base Nitrogen (TVB-N) and Trimethylamine
Nitrogen (TMA-N), ThioBarbituric Acid Value (TBA)
Free Fatty Acid (FFA) and Peroxide value (PV)
showed a significant difference between two methods
of icing at. Organoleptic scores for appearance
colour, odour, texture and overall acceptability were
tested. The results revealed that there was no
significant difference between two methods of icing
at 5% level of significance during storage, but the
significant difference noticed at 10% level of
significance. Based on the biochemical and organoleptic
analysis, it is inferred that gel icing was better
than flake ice storage for storage up to 8 days.
Simple linear regression model (significant R2 value)
to the experimental data of both type of icing to
quantify the rate of change which indicated a
significant increase in the quality indices as the
storage days increased. On the other hand the rate
of increase of biochemical quality indices was
minimum for samples stored in flake ice.
Genre Article
Identifier Fishery Technology 55(3):197-204