Effect of chilled storage on quality characteristics of battered and breaded snack product from large sized Catla (Catla catla)
| Autor: | P. P. Pawar, N. B. Rathod, A. U. Pagarkar |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
biology 0402 animal and dairy science food and beverages Fatty acid 04 agricultural and veterinary sciences Spore Count Shelf life biology.organism_classification 040401 food science 040201 dairy & animal science Sensory analysis Catla Oleic acid chemistry.chemical_compound 0404 agricultural biotechnology chemistry Original Article Food science Peroxide value Quality characteristics Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-04028-6 |
| Popis: | This study was performed to determine quality changes of battered and breaded pre-fried snack product developed from large sized (5.5–10.5 kg) Catla (Catla catla) fish stored at chilled temperature (− 2 to − 4 °C). Quality changes were assessed based on biochemical, microbiological and sensory quality evaluation at 2 days interval for a period of 18 days. Results of biochemical analysis showed increase in total volatile base-nitrogen (TVB-N) values from initial value of 4.15–13.74 mg/100 g, free fatty acid (FFA) increased from 0.95 to 2.98% in terms of oleic acid, peroxide value (PV) increased from 2.6 to 3.9 meq of O(2)/kg of fat and pH increased from 6.5 to 6.79 during 18 days chilled storage. Linearity (r(2)) of TVB-N, FFA, PV and pH values during storage were found to be 0.98, 0.99, 0.97 and 0.99 respectively. In microbiological quality evaluation total plate count (Log. Values) increased from 2.17 to 4.65, while Escherichia coli, Staphylococcus aureus, Salmonella and spore count were not detected during storage period. Results of sensory analysis reported a negative correlation with storage period concluding the shelf life of battered and breaded fish cutlet from Catla fish to be 12 days at chilled storage conditions. |
| Databáze: | OpenAIRE |
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