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Compositional and chill storage characteristics of microwave blanched sutchi catfish (Pangasianodon hypophthalmus) fillets.

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Title Compositional and chill storage characteristics of microwave blanched sutchi catfish (Pangasianodon hypophthalmus) fillets.
Not Available
 
Creator Binsi. P. K
George Ninan
Zynudheen. A. A
Neethu. R
Venkateswarulu Ronda
Ravishankar. C. N
 
Subject Microwave blanching
Quick-chilling
Sutchi catfish
Texture profile
Vacuum packaging
 
Description Not Available
The effect of microwave blanching on quality characteristics of vacuum and conventional polyethylenepacked
sutchi catfish fillets was evaluated under chilled condition. Emphasis has been given to retain the
sensory characteristics such as colour and textural properties, which is a major problem in sutchi catfish
fillets during extended chill storage. In general, microwave blanching imposed minimum changes on fatty
acid and mineral composition of fish meat. A marginal increase in fat content was recorded after microwave
heating of fish fillets. The microwave-blanched fillets showed minimum cooking loss of 3.2 mL per
100 g meat. A slower increase in spoilage parameters was obtained with microwave-blanched samples
compared with unblanched samples, demonstrating the higher storage stability of the sample under chilled
conditions. Microwave heating of fish fillets coupled with quick-chilling and packing under vacuum
improved the colour and texture stability of sutchi catfish fillets to a considerable extent. Microwave
blanching increased the hardness and chewiness values and decreased the stiffness values of fish fillets.
The biochemical and sensory evaluation of microwave-blanched and vacuum-packed sutchi catfish fillets
showed extended storage life of 21 days, compared with 12 days for unblanched vacuum-packed samples
Not Available
 
Date 2017-02-25T11:17:15Z
2017-02-25T11:17:15Z
2014-02-01
 
Type Research Paper
 
Identifier Internationa Journal of Food Science and Technology, 49(2): 364-372, 2014
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/2750
 
Language English
 
Relation Not Available;
 
Publisher Wiley