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Title: Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage.
Authors: Raghuvaran, Deepitha; Xavier, K. A. Martin; Chattopadhyay, Kasturi; Priyadarshini, Bhargavi; Kannuchamy, Nagalakshmi; Balange, Amjad Khansaheb
Abstract: Changes in the physical, biochemical, and microbiological properties of Pangasius mince incorporated with 2% (w/w) sodium alginate and salt were evaluated for 120 days under frozen conditions (−20 °C). The TBARS (0.03–0.62 mg MDA/kg) and free fatty acid (FFA) (<1 mg oleic acid/100 g) were found to be significantly lower in the alginate-treated sample (T2) than in the control mince (C) and salt-added mince sample (T1). Better visual appearance, higher water retention, less moisture reduction (only 1.5%) along with lower total volatile base nitrogen (TVBN) (10–17 mg N/100 g) and TVC (<4 log cfu/g) were evident in T2 throughout the storage period than in T1 and control.
Subjects: FREE fatty acids; SODIUM salts; PANGASIUS; ALGINIC acid; SURFACE coatings; SODIUM alginate
Publication: Journal of Aquatic Food Product Technology, 2024, Vol 33, Issue 8, p650
ISSN: 1049-8850
Publication type: Academic Journal
DOI: 10.1080/10498850.2024.2415445

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Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage.