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Preservation of Indian Mackerel (Rastrelliger kanagurta) Using Fish Protein Hydrolysate Based Bioactive Edible Coating Incorporated with Chitosan and Clove Oil

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Title Preservation of Indian Mackerel (Rastrelliger kanagurta) Using Fish Protein Hydrolysate Based Bioactive Edible Coating Incorporated with Chitosan and Clove Oil
Not Available
 
Creator Sathish Kumar, K.
Bindu, J.
Elavarasan, K.
Balange, A. K.
Murthy, L. N.
 
Subject Bioactive edible coating
refrigerated storage
psychrotrophic bacteria
sensory quality
mackerel fillet
 
Description Not Available
The study was conducted to develop ready to
disperse bioactive edible coating (BEC) powder
using fish protein hydrolysate added with chitosan
and clove oil and evaluate their bio-preservation
effect in mackerel fillets during refrigerated storage.
Mackerel fillet’s quality was measured by monitoring
the changes in the microbial growth (mesophilic
and psychrotrophic bacterial counts), biochemical
quality parameters (pH, TBARS, TVB-N, TMA and
PV), and sensory quality during 18 days of storage.
The initial mesophilic and psychrotrophic bacterial
count of mackerel fillets were 4.51 ± 0.37 and 3.68
± 0.25 log CFU/g respectively and a significant
increase was observed in control samples compared
to 10 % and 20 % BEC solution coated samples
during storage. Control samples exceeded the
acceptable limit on day 9, whereas the samples
coated with 10 % and 20 % BEC solution exceeded
the limit on 15th and 18th day of storage, respectively.
In biochemical quality analysis, the pH value
increased steadily in control sample than the BEC
solution coated samples. Lowest TBARS value was
measured in 20 % BEC treated sample (1.72 ± 0.05
mg MDA/kg) followed by 10 % BEC solution treated
sample (1.94 ± 0.09 mg MDA/kg) at the end of
storage, while control sample exceeded the acceptable
limit (2.22 ± 0.12 mg MDA/kg) on 12th day,
which revealed that BEC solutions effectively
prolonged the shelf life of mackerel fillets. The
sensory values gradually decreased in all the samples corresponding to the microbial and biochemical
quality changes. The study revealed that
the FPH based BEC powder incorporated with
chitosan and clove oil showed an excellent biopreservation
effect in mackerel fillets and could
have broad potential applications in food products
as a natural bio-preservative.
Not Available
 
Date 2024-04-29T13:45:40Z
2024-04-29T13:45:40Z
2023-07
 
Type Research Paper
 
Identifier Sathish Kumar, K., Bindu, J., Elavarasan, K., Balange, A. K. and Murthy, L. N. (2023) Preservation of Indian Mackerel (Rastrelliger kanagurta) using fish protein hydrolysate based bioactive edible coating incorporated with chitosan and clove oil. Fish. Techol. 60(3): 181-188.
0015-3001
http://krishi.icar.gov.in/jspui/handle/123456789/82444
 
Language English
 
Relation Not Available;
 
Publisher Society of Fisheries Technologists, India (SOFTI)