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Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage.

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1971) Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage. Journal of Food Science and Technology, 8 (2). pp. 53-56. ISSN 0022-1155

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Abstract

Organoleptic, chemical and bacteriological changes occurring in Mrigal (Cirrhina mrigala), a major carp, were studied and the results discussed in comparison to reported figures for marine fish. The samples remained organoleptically acceptable for 5 weeks. Chemical indices of spoilage e.g. TVB, proteolysis and volatile acids appeared at a rather low rate during this period. There was no change in the pH. -Amino nitrogen decreased initially and then increased, while peptide amino nitrogen increased steadily. Changes were nearly the same in whole and filleted fish. Individual and species variations in non-protein nitrogen compounds were too large to serve as spoilage indices. Bacterial growth too was rather slow as compared to marine fish stored under identical conditions.

Item Type: Article
Uncontrolled Keywords: Mrigal, Cirrhina mrigala, carp, fresh fish, ice-stored fresh water fish,
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 06 Preservation and Storage > 08 Refrigeration and Freezing
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2012 09:12
Last Modified: 04 Jun 2012 09:12
URI: http://ir.cftri.com/id/eprint/5586

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