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| Field | Value |
| Title | Effect of storage in commercial deep freezer (-2°C) on quality of four tropical freshwater carp meats |
| Names |
Chakrabarti, R.
Rao, B.M. |
| Date Issued | 2008 (iso8601) |
| Abstract | Lubeo rohia (rohu), Catla carla (catla), Cirhinnus mrigala (mrigala) and Cyprinus carpio (common carp) were dressed, frozen and stored at -20 degree C in commercial deep freezer for 10 months. The results showed gradual reduction in the salt soluble nitrogen content during the storage; but the loss of gel strength was comparatively faster in the first 6 months and the same trend with reduced rate continued till the end of the storage. The meat of C. mrigala retained highest gel strength during the storage. Loss of intensity and thickness of myosin heavy chain (MHC) band along with the presence of several small bands after MHC was noticed during storage. The rate of increase of total volatile base nitrogen and hypoxanthine content in carp meats was slightly faster during the first 5 months of frozen storage. |
| Genre | Article |
| Topic | Freshwater carp |
| Identifier | Journal of Food Science & Technology 2008: 45(2), 157-160 |