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Quality characteristics and shelf life of Sutchi cat fish (Pangasianodon hypophthalmus) steaks during refrigerated storage

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Title Quality characteristics and shelf life of Sutchi cat fish (Pangasianodon hypophthalmus) steaks during refrigerated storage
Not Available
 
Creator P. Viji
S. Tanuja
N. George
A. A. Zynudheen
K. V. Lalitha
 
Subject Sutchi catfish
Refrigerated storage
Quality
Shelf life
Steaks
 
Description Not Available
Fish is more vulnerable to deterioration than chicken and red meat as it
contains relatively larger amounts of free amino acids, a higher water
activity and a higher final pH, limiting the shelf life of the product.
Hygienic handling practices can control the deterioration of fish
quality during storage and distribution. The quality changes and shelf
life of iced (00C) and chill (40C) stored sutchi catfish (Pangasianodon
hypophthalmus) steaks was assessed by evaluating the changes in
biochemical, textural, microbiological and sensory attributes during
storage. The study revealed that all the biochemical quality indices
studied like pH, TVBN, TBA and PV were within the acceptable range
for both the treatments throughout the storage period. However, the
chill stored steaks showed higher degree of textural deterioration than
the ice stored steaks. Total mesophilic and Enterobactereaceae counts
were lower in ice stored steaks compared to chill stored steaks. Based
on the sensory and microbiological analysis, the shelf life of chilled
and ice stored sutchi catfish steaks is determined as 14 and 17 days,
respectively, during storage.
Not Available
 
Date 2018-11-14T09:04:32Z
2018-11-14T09:04:32Z
2014
 
Type Research Paper
 
Identifier Not Available
ISSN 2249-3050
http://krishi.icar.gov.in/Publication/handle/123456789/11172
 
Language English
 
Relation Not Available;
 
Publisher Not Available