Quality Evaluations of Alginate Coated Fatty Fish Mince Under Frozen Storage

被引：0

作者：

Raghuvaran, Deepitha ^{[1
]}

Xavier, K. A. Martin ^{[1
]}

Chattopadhyay, Kasturi ^{[1
]}

Priyadarshini, Bhargavi ^{[1
]}

Kannuchamy, Nagalakshmi ^{[1
]}

Balange, Amjad Khansaheb ^{[1
]}

机构：

[1] ICAR Cent Inst Fisheries Educ, Dept Postharvest Technol, Fishery Resources Harvest & Postharvest Management, Mumbai 400061, Maharashtra, India

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2024年 / 33卷 / 08期

关键词：

Coating; mince; prooxidant; salt; protein; SODIUM ALGINATE; MEAT;

D O I：

10.1080/10498850.2024.2415445

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees 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.

引用

页码：650 / 661

页数：12

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