The Indian Journal of Nutrition and Dietetics

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Storage Characteristics of Smoked and Frozen Seer Fish (Scomberomorus commerson) Fillets Held at - 20°C


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1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, India
     

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Alterations in fish muscle proteins and their physicochemical properties take place as a result of freezing and frozen storage. Freezing, one of the best methods to preserve fish, has been used to preserve seer fish both on shore and on board fishing vessels. However, deterioration gives rise to non-desirable alterations in fish muscle, especially when stored at higher freezing temperatures and long periods.
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  • Storage Characteristics of Smoked and Frozen Seer Fish (Scomberomorus commerson) Fillets Held at - 20°C

Abstract Views: 278  |  PDF Views: 0

Authors

K. Rathnakumar
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, India
C. V. Raju
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Thoothukkudi - 628 008, India

Abstract


Alterations in fish muscle proteins and their physicochemical properties take place as a result of freezing and frozen storage. Freezing, one of the best methods to preserve fish, has been used to preserve seer fish both on shore and on board fishing vessels. However, deterioration gives rise to non-desirable alterations in fish muscle, especially when stored at higher freezing temperatures and long periods.