Vol. 6, Issue 2 (2018)
Physicochemical, microbial and sensory changes in iced Threadfin bream (Nemipterus japonicus) stored in indigenously developed fish vending and display unit
Author(s): Amitha, CV Raju, IP Lakshmisha, Jag Pal and Rajkumar Ratankumar singh
Abstract: This work was conducted to study the physicochemical, microbial and sensory changes in iced threadfin bream stored in indigenously developed fish vending and display unit had a capacity of 224 L. The influence of ice storage on the fish was evaluated for 16 days. Physicochemical and microbial parameters like pH, TVB-N, TMA-N, PV, TBARS, FFA and TPC increased significantly during storage period. The results showed a gradual and proportional increment of pH values between 6.7 and 7.5 during the storage time. The sensory scores for overall acceptability were found to be decreased significantly (p<0.05). The sensory scores for overall acceptability reached 9.6 to 5.59 on 16 day but remained well above the acceptable range. Based on physicochemical, microbiological and sensory quality it is concluded that the iced threadfin bream could be acceptable condition for 16 days in fish vending and display unit without any deterioration in quality.
Pages: 271-275 | 1211 Views 120 Downloads
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How to cite this article:
Amitha, CV Raju, IP Lakshmisha, Jag Pal, Rajkumar Ratankumar singh. Physicochemical, microbial and sensory changes in iced Threadfin bream (Nemipterus japonicus) stored in indigenously developed fish vending and display unit. Int J Chem Stud 2018;6(2):271-275.
