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Title Quality of salinicoccus reseus inoculated and preservatives amended cured sin croacker, johnius dussumieri (cuvier, 1830)
 
Names Prasad, M.M.
Seenayya, G.
Date Issued 2007 (iso8601)
Abstract Salinicoccus roseus, which is responsible for spoilage of cured fish, was inoculated to sterile crystalline
and semi-ground salts and was challenged with chemicals. These salts were employed for curing of sin
croaker (Johnius dussumieri). The study revealed that the use of solar salt treated with chemical preservatives
viz., sodium metabisulphite, sodium acid phosphate, sodium benzoate, sodium tripolyphosphate,
sodium hexametaphosphate and brifisol extended the shelf life of cured J. dussumieri from 6 months to 9
months. Quality assessment of the product that includes total bacterial count (TBC), moisture, total volatile
nitrogen (TVN), free fatty acids (FFA) and peroxide value (PV) was carried out for a period of one year at
quarterly intervals. The red discolouration was monitored up to the point of spoilage. The TVN and PV in
the semi-ground salt cured control samples increased from 23.56 to 392.46 mg N% and from 37.41 to
491.42 meq O2 /kg during 3 months of storage period, respectively. In the crystalline salt cured samples, the
TVN and PV increased more, from 28.24 to 425.22 mg N% from 43 to 640 meq O2/kg at the end of first
quarter of the storage period. The treatment effect was more in semi ground salt cured fish than in crystallized
salt cured fish.
Genre Article
Identifier J. Mar. Biol. Assoc. India 49: 188-196