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- Title
STUDIES ON THE QUALITY OF SMOKED PRODUCT PREPARED USING ICED MACKEREL (RASTRELLIGER KANAGURTA) AND PINK PERCH (NEMIPTERUS JAPONICUS) STORED AT REFRIGERATED TEMPERATURE (4°C).
- Authors
Naik, Jaya; Raju, C. V.; Naik, Mansing
- Abstract
The study was carried out to know the keeping quality of smoked product prepared using iced Pink perch and Mackerel in to the refrigerated temperature (4oC). The study showed that, the smoked mackerel could acceptable up to 30 days and pink perch could be up to 45 days in refrigerated storage at 4oC. The smoked mackerel had lower shelf life when compared to smoked pink perch. This study shows that lower shelf life in smoked mackerel was due to the rancidity (fat oxidation). Due to the less fat content in the smoked pink perch it had got better shelf life stability. This experiment has shown that the iced fishes of mackerel keeping up to 6 days and pink perch up to 8 days could be acceptable, beyond which is not acceptable for smoking purposes because the fatty fishes like mackerel has more fat content this will leads to early rancidity, whereas, the fishes like pink perch though they have less fat, but it will leads to protein denaturation and increase in phenol content in both the variety of fishes were studied after smoking and during their storage period.
- Subjects
RASTRELLIGER kanagurta; PERCH; EFFECT of temperature on fishes; DENATURATION of proteins; REFRIGERATED storage
- Publication
Biochemical & Cellular Archives, 2017, Vol 17, Issue 1, p193
- ISSN
0972-5075
- Publication type
Article