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| Field | Value |
| Title | EFFECT OF STORAGE TEMPERATURE ON THE KEEPING QUALITY OF FROZEN MACKEREL (RASTRELLIGER KANAGURTA) |
| Names |
Chinnamma, G.
Muraleedharan, V. Perigreen, P.A. Gopakumar, K. |
| Date Issued | 1995 (iso8601) |
| Abstract | Quick frozen mackerel (Rastrelliger kanagurta) stored at -10°C, -20°C and -30°C revealed that, as the storage temperature was lowered, a proportional extension of shelf-life was obtained. Development of rancidity was found to be a limiting factor for acceptability when assessed by sensory and chemical parameters like free fatty acid and thiobarbituric acid value. Only slight variation occurred in water extractable nitrogen, free oc -amino nitrogen and total volatile nitrogen during frozen storage. Lactic acid formation was very rapid in mackerel indicating high glycolytic activity. At the end of 5 months storage, the sample stored at -10°C had 15 times more TBA value than that stored at -30OC. TBA value started to increase from the initial stationary phase after 6 months storage in sample stored at -20°C and after 9 months in sampled stored at -30°C. Frozen mackerel stored at -300C had a shelflife of more than 9 months provided the material is glazed and packed in moisture proof packaging material. |
| Genre | Other |
| Identifier | FAO Fisheries Report No. 514 Supplement 1995. 9th Session of the Working Party on Fish Technology and Marketing, Cochin , India |