Jose, Joseph; Dr.Gopakumar, K(Cochin University Of Science And Technology, August 21, 1989)
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Abstract:
Frozen storage characteristics and shelflife vary
considerably among species as well as within the species
(Powrie, 1973; Fennema. 1973). This can be attributed to the
variation in the composition of fish among various species.
In certain species like sardines and mackerel. wide seasonal
variation in chemical composition occur within the species.
These variations affect the quality and shelflife. The
nutritional level of water. spawning, method of catching,
struggling etc. are found to have profound influence on the
condition of the fresh fish.
Soon after death the deteriorative changes in fish start
due to autolysis and bacterial growth. The rate of these
changes depends mainly on temperature. The handling methods
have great influence on bacterial contamination. Thus the type
oi'handling. temperature control. period of chill storage.
processing methods. type of freezing, condition of frozen
storage and period of storage affect the quality and shelflife
Of the fisho
In the present study extensive investigations were
carried out on various factors affecting the quality of fish
as well as their effect on the physical. chemical and sensory
qualities of fish during frozen storage and the shelflife
Description:
Central Institute Of Fisheries Technology,Cochin University Of Science And Technology