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Title Nucleotide breakdown products of seer fish (scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storage
 
Names Mohan, C.O.
Ravishankar, C.N.
Gopal, T.K.S.
Kumar, A.K.
Date Issued 2009 (iso8601)
Abstract Fershness of seer fish (Scomberomorus commerson) steaks packed with and without O2 scavenger was assessed by sensory and chemical methods. O2 scavenger used in the present study reduced the O2 level in the pack to less than 0.01% within 24h. Samples in air packs were sensorily acceptable only up to 12 days compared to 20 days in O2 scavenger packs. TVB-N levels were 37 and 34 mg N2/100 g and TMA-N levels were 16.4 and 15.2 mg N2/100 g on the day of sensory rejection of air and O2 scavenger packs, respectively. IMP decrease and Hx increase was significantly (p<0.05) faster in air packed samples compared to O2 scavenger packs. On sensory rejection day, the average K,Ki,P and H values were 63-65%, Fr value was 34% and G value was 178 % for O2 scavenger packed samples compared to 81 %, 18 % and 443% for air packed samples, respectively.
Genre Article
Topic Seer fish
Identifier Innovative Food Science and Emerging Technologies 2009: 10(2), 272-278