Original Research Article I Volume 2 I Issue 3 I 2014

INFLUENCE OF ICE GLAZING AND LONG TERM STORAGE ON SOME QUALITY PARAMETERS OF ROHU FILLETS DURING FROZEN STORAGE

Roopma Gandotra; Meenakshi Koul; Sweta Gupta; Vaini Gupta

Biolife; 2014, 2(3), pp 779-785

DOI:https://doi.org/10.5281/zenodo.7219631

Abstract:

This study was designed to investigate the influence of ice glazing on nutritional, chemical and microbial parameters of rohu fillets during frozen storage. Quality assessment of ice glazed rohu for up to 1 months at -12°C was done by the monitoring of nutritional quality, free fatty acids (FFA), thiobarbituric acid (TBA), pH and expressible moisture (EM). Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of ice glazed samples were significantly lower than those in control samples (p<0.05)

Keywords:

rohu , Frozen storage Lipid oxidation, ice glazing.

References:

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Article Dates:

Received: 2 July 2014; Accepted: 9 August 2014; Published: 2 September 2014

How To Cite:

Roopma Gandotra, Meenakshi Koul, Sweta Gupta, & Vaini Gupta. (2022). INFLUENCE OF ICE GLAZING AND LONG TERM STORAGE ON SOME QUALITY PARAMETERS OF ROHU FILLETS DURING FROZEN STORAGE. Biolife, 2(3), 779–785. https://doi.org/10.5281/zenodo.7219631

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