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Shelf-life of ribbonfish (Trichiurus haumela) cured in salt with red halophlic bacteria (Salinicoccus roseus) and chemical preservatives.

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Title Shelf-life of ribbonfish (Trichiurus haumela) cured in salt with red halophlic bacteria (Salinicoccus roseus) and chemical preservatives.
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Creator Prasad, M.M.
Seenayya, G.
 
Subject Not Available
 
Description Not Available
Shelf-life studies were carried out on ribbonfish (Trichiurus haumela) cured with red halophilic bacteria (Salinicoccus roseus). Results revealed that the use of salt treatment with sodium metabisulphite, sodium acid phosphate, sodium benzoate, sodium tripolyphosphate, sodium hexametaphosphate and brifisol extended the shelf-life of cured ribbonfish from 3 to 12 months. The red discolouration was monitored up to the point of spoilage. The TVN and PV in crystalline salt cured ribbonfish control samples increased from 25.3 to 416.7 mg N% and 31.5 to 235.0 meq O2/kg, respectively during a storage period of 12 months. The treatment effectiveness for TVN and PV was more in semi-ground salt cured fish than in crystallized salt-cured fish. The bacteriological, physicochemical and sensory quality of the fish cured with treated salt was better than those of the control fish.
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Date 2021-07-09T08:38:16Z
2021-07-09T08:38:16Z
2009
 
Type Research Paper
 
Identifier Prasad, M. M. and Seenayya, G. (2009) Shelf life of Ribbon fish (Trichirus haumela) cured in salt water with red halophilic bacteria (Salinicoccus roseus) and chemical preservatives. J. Food Sci & Tech. 46(1): 41-45.
0022-1155
http://krishi.icar.gov.in/jspui/handle/123456789/47588
 
Language English
 
Relation Not Available;
 
Publisher Association of Food Scientists and Technologists (India)