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Title Studies on iced storage of cultured rohu (Labeo rohita)
 
Names Jose Joseph
Surendran, P.K.
Perigreen, P.A.
Date Issued 1988 (iso8601)
Abstract The biochemical, bacteriological and organoleptic changes in cultured rohu (Labeo
rohita) during iced storage have been studied. Non-protein nitrogen decreased and
water soluble nitrogen remained almost same during storage in ice. Initially, when
the fish was in pre-rigor and rigor conditions, the extractibility of protein was low (45
to 50 %) which increased after the resolution of the rigor and the decrease in extractability towards the end of storage was insignificant. The total volatile base nitrogen
remained steady upto 7 days in ice and showed slight decrease on further storage.
During iced storage the bacterial count increased from 10 3 /g to 10 5 /g by the 11th day
of storage. Nearly 80-90% of the total bacterial population in fresh fish was constituted
by mesophiles which decreased gradually (decreased to 1% by 13th day of iced
storage). Organoleptically the fish was acceptable upto 15 days in ice.
Genre Article
Identifier Fish Technol.25(2): 105-109