International Journal of Processing and Post harvest Technology

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Storage Characteristics of Restructured Ready-to-Cook Imitation Shrimp Fingers under Cold Storage (-18°C)


Affiliations
1 Department of Fishery Microbiology, UNESCO - MIRCEN Centre for Marine Biotechnology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore (Karnataka), India
2 Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), India
     

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The frozen storage behaviour of imitation shrimp fingers (ISF) prepared from fresh and one day iced Nemipterus bleekeri were studied for 120 days at -18°C. During storage, quality characteristics viz., proximate composition, biochemical, microbial and sensory characteristics were investigated and shelf-life also studied. Salt (NaCl) 1 per cent, sucrose 1.5 per cent and setting process at 40°C for 20 min duration were found to be optimum for good gel formation. The moisture, protein, fat and ash contents were almost unchanged throughout the storage period. pH slightly decreased while TMAN and TVB-N contents increased during storage period. Bacterial counts viz., total plate count, staphylococcal count, psychrophilic counts, decreased significantly while E. coli counts was in loss detection level. Anaerobes growth faster in vacuum packs than air packs. Organoleptic evaluation revealed that the frozen stored ISF had the shelf-life of more there 120 days and also it needs further investigation for determining the maximum shelf-life.

Keywords

ISF, Setting, Cryoprotectants, Gel Formation, Quality Characteristics, Organoleptic Evaluation.
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  • Storage Characteristics of Restructured Ready-to-Cook Imitation Shrimp Fingers under Cold Storage (-18°C)

Abstract Views: 370  |  PDF Views: 0

Authors

V. Alamelu
Department of Fishery Microbiology, UNESCO - MIRCEN Centre for Marine Biotechnology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore (Karnataka), India
S. A. Shanmugam
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), India
C. B. T. Rajagopalsamy
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), India
P. Velayutham
Department of Fish Processing Technology, Fisheries College and Research Institute, Thoothukudi (T.N.), India

Abstract


The frozen storage behaviour of imitation shrimp fingers (ISF) prepared from fresh and one day iced Nemipterus bleekeri were studied for 120 days at -18°C. During storage, quality characteristics viz., proximate composition, biochemical, microbial and sensory characteristics were investigated and shelf-life also studied. Salt (NaCl) 1 per cent, sucrose 1.5 per cent and setting process at 40°C for 20 min duration were found to be optimum for good gel formation. The moisture, protein, fat and ash contents were almost unchanged throughout the storage period. pH slightly decreased while TMAN and TVB-N contents increased during storage period. Bacterial counts viz., total plate count, staphylococcal count, psychrophilic counts, decreased significantly while E. coli counts was in loss detection level. Anaerobes growth faster in vacuum packs than air packs. Organoleptic evaluation revealed that the frozen stored ISF had the shelf-life of more there 120 days and also it needs further investigation for determining the maximum shelf-life.

Keywords


ISF, Setting, Cryoprotectants, Gel Formation, Quality Characteristics, Organoleptic Evaluation.