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Quality changes during ice storage of Acetes Species.

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Title Quality changes during ice storage of Acetes Species.
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Creator Keer U, Alim H, Xavier M, Balange AK*
 
Subject Acetes, Ice storage, Quality, Proximate composition, Monounsaturated fatty acids (MUFA), Poly unsaturated fatty acids (PUFA)
 
Description Not Available
Acetes is a good source of protein and is very low in fat and calories, making it a healthy
food of choice for consumers but due to small in size it degrades faster by the action of
microbes and enzymes. However, there is no information about the quality changes of
Acetes during icing with reference to proximate composition, fatty acid profile, mineral
profile and other biochemical changes. Therefore, the present investigation has been
undertaken and the results of ice storage study of Acetes revealed that proximate
composition remained constant up to 6 days and it slightly changed during 11 days of
storage period. Increase in the percentage of saturated fatty acid with slight reduction in
monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was
observed during ice storage. The levels of minerals like Fe, Zn, P, Ca and Na also
decreased on 9th day of ice storage. Sensory scores of Acetes for all attributes also declined with increase in ice storage. From present study it can be concluded that Acetes can be remained in eatable condition up to 11 days of ice storage.
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Date 2022-06-20T09:25:57Z
2022-06-20T09:25:57Z
2017-12-11
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/73276
 
Language English
 
Relation Not Available;
 
Publisher Excellent Publishers