Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810106737
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dc.contributor.advisorKrishnakumar, S-
dc.contributor.authorSindhu, S-
dc.contributor.authorKAU-
dc.date.accessioned2019-06-04T10:11:20Z-
dc.date.available2019-06-04T10:11:20Z-
dc.date.issued2004-
dc.identifier.citation172349en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810106737-
dc.descriptionPGen_US
dc.description.abstractA study was undertaken for the preparation of cubes and fillets from a marine perch King emperor or Pig face bream (Lethrinus lentjan, (Lacepede), 1802)). A method was standardised for preparation of smoked cubes and fillets. The parameters standardised were brining conditions, draining conditions, pre-drying conditions, smoking temperature and smoking time. The various brining conditions studied were brine concentrations of 10 %, 15 % and 20 % for brining times 15 min, 30 min and 45 min each. The various draining conditions studied were draining at room temperature and refrigerated conditions for periods of 15 min, 30 nun and 45 min. The pre drying conditions studied were pre-drying in tray drier and smoking kiln at 500e for 15 min, 30 min and 60 min. The smoking conditions studied were smoking at temperatures of so'c, 90oe, 1 oo'r: for 1 hr, 2 hrs and 3 hrs each. Salt content, moisture content and phenol content of the samples were analysed based on parameters studied in addition to sensory evaluation. Based on the test results the following treatments were selected viz., brine concentration of 10 % and brining time 15 min, draining under refrigerated condition for 30 min, pre-drying in tray drier for 30 min at 500e and smoking temperature of 800e for a period of 3 hrs. Smoked cubes and fillets were prepared using the standardised procedure and subjected to storage studies for a period of four months under different packing conditions viz., (i) smoked cubes and fillets packed in PE bags (ii) smoked cubes and fillets dried at 500e for 1 hr and then packed in PE bags and (iii) smoked tubes and fillets dried at 500e for I hr and then packed in paper bags. Quality changes during the storage period were monitored 15 days time intervals for parameters viz., moisture content, per cent free fatty acids, thio barbituric acid value, total plate count, total fungal count and sensory evaluation. Samples packed in paper bags remained acceptable only up to 60 days of storage and samples packed in PE bags were acceptable upto 90 days of storage.en_US
dc.language.isoenen_US
dc.publisherDepartment of Processing Technology, College of Fisheries, Panangaden_US
dc.subjectnullen_US
dc.titleQuality and shelf life of fillets and cubes of a marine perch (Lethrinus lentjan (Lacepede,1802)) smoked by a mechanical smokeren_US
dc.typeThesisen_US
dc.subFisheriesen_US
dc.themeShelf life of fillets and cubes of a marine perchen_US
dc.keywordsMarine perch, fillets and cubes, smoked fishen_US
dc.these.typeM.Scen_US
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