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Gelatin based edible coating: preservation technique for seer (scomberomorus guttatus) fish slices

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Title Gelatin based edible coating: preservation technique for seer (scomberomorus guttatus) fish slices
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Creator DDJ Manimehalai N, Rajesh G, Balasubramanian S
 
Subject Edible coating, seer fish, texture, weight loss, coating uptake, weight loss
 
Description Not Available
The aim of this work is to examine the performance of gelatin based edible coating in preserving the seer fish slices. A composite edible coating solution was prepared with three different concentrations of gelatin, chitosan and vinegar. Coating experiments were performed in a laboratory scale edible coating tank which was fabricated for this purpose. The seer fish slices (13.65±2.50 mm thick and 43.89±6.82 g weight) were subjected to coating for three different soaking times (min). While coating performance of the solution was assessed through coating uptake (%), texture quality of the seer fish slices was assessed through weight loss (%) and microbial quality was assessed through Total Plate Count (CFU/g). Experiment was designed using Box-Behnken Design (BBD). The application of edible coating treatment to seer fish slices resulted in improvement of overall keeping quality of the seer fish slices (9 days) against the control (3 days) when stored under low temperature (7±1oC)
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Date 2021-07-14T10:29:25Z
2021-07-14T10:29:25Z
2018-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47942
 
Language English
 
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Publisher Not Available