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Title Effect of cryoprotectants on the frozen storage stability of mince and quality of mince-based products from nemipterus japonicus (bloch, 1791)
 
Names Parvathy, U.
Jibina, M.M.
George, S.
Date Issued 2014 (iso8601)
Abstract A study was undertaken to assess the effect of
cryoprotectants on frozen storage stability of mince
for a period of 80 days and acceptability of mincebased
products from Nemipterus japonicus (Bloch,
1791). Mince was mixed with various cryoprotectants
viz., 2% sucrose, 2% (1:1) sucrose and sorbitol
mixture (sugar mixture) and 3% sugar mixture,
quick frozen at -35°C and frozen stored. A steady
increase in perception of sweetness and elasticity
with increase in cryoprotectant concentration was
observed in the products. For sausage, 2% sucrose
level was preferred while for patty, control (without
cryoprotectant) was the most accepted one. During
frozen storage of mince, pH showed a slight increase
and total plate count remained nearly steady for all
the samples throughout the storage period. Moisture
content appeared to remain constant during
storage, but decreased with increase in sugar
concentration. Salt soluble nitrogen content of mince
decreased with storage period, and increased with
addition of cryoprotectant. Expressible water content
of sausage showed an increasing trend with
storage period while a decreasing trend with
cryoprotectant concentration was observed. It was
vice-versa in case of the gel strength of fish sausage.
The study concluded that a 2 to 3% sugar mixture
concentration can be considered as optimum for
consumer acceptance of mince-based products as
well as for enhancing the stability of mince stored
at -20oC for a period of 80 days.
Genre Article
Topic mince
Identifier Fishery Technology 2014: 51 (1), 47-53