Influence of Storage Temperature on Quality Index of Commercially Important Food Fish Indian Mackerel (Rastrelliger kanagurta) (Cuvier, 1817)

Authors

  • Rengasamy Subramaniyan Sathishkumar  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Sanjukta Bhowmik  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Samrat Dasgupta  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Arumugam Sundaramanickam  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Moorthy Meena  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India
  • Kailasam Saranya  CAS in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India

Keywords:

Quality Changes, Fish, Rastrelliger kanagurta, Seafood, Temperature

Abstract

The effects of temperature on quality of Rastrelliger kanagurta were investigated at various storage temperatures. The fishes were preserved at different cold temperature 4°C, -4°C and -20°C for duration of 48 hrs. The quality variations of fishes were investigated at various time periods 0 hrs, 24 hrs and 48 hrs. The quality assessment of fishes was observed by different Quality Index Method (QIM) which consisted of sensory observation, physicochemical and microbiological examinations. In the sensorial assessment after 48hrs of storage period the fishes preserved at 4°C and -4°C shows less percentage (9.2 and 10.5 %) of excellent quality. But, fishes preserved at -20 °C was observed with higher percentage (72.8 %) of excellent quality. The pH levels of fishes preserved at various temperatures were raised gradually during storage. The log value of Aerobic Plate Count (APC) for fishes stored at 4°C, -4OC and -20°C were found as 6.94, 5.98 and 5.3 log10 CFU/gm. The quality index examined in the sensorial investigation is reflected with microbial examination.

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International Journal of Scientific Research in Science, Engineering and Technology

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2017-12-31

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Volume 3, Issue 8, November-December-2017

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Research Articles

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[1]
Rengasamy Subramaniyan Sathishkumar, Sanjukta Bhowmik, Samrat Dasgupta, Arumugam Sundaramanickam, Moorthy Meena, Kailasam Saranya "Influence of Storage Temperature on Quality Index of Commercially Important Food Fish Indian Mackerel (Rastrelliger kanagurta) (Cuvier, 1817)" International Journal of Scientific Research in Science, Engineering and Technology (IJSRSET), Print ISSN : 2395-1990, Online ISSN : 2394-4099, Volume 3, Issue 8, pp.926-932, November-December-2017.