QUALITY EVALUATION OF CATLA (CATLA CATLA) AND ROHU (LABEO ROHITA) STEAKS IN MODIFIED ATMOSPHERE PACKAGING
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Date
2015-07
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517502, ANDHRA PRADESH
Abstract
ABSTRACT:
In the present study, the effect of an optimum gas mixture of (40% CO2:30% N2:30% O2) on Catla
(Catla catla) and Rohu (Labeo rohita) steaks were studied as such (CCM and RCM) and when treated
with sodium chloride i.e. 10 minutes in 5% NaCl solution (CNM and RNM) and also garlic extract i.e.
10 minutes in 5% garlic extract solution (CGM and RGM). The values of 5% NaCl dipped MAP packed
steaks were compared with results obtained from air packed steaks dipped in 5% NaCl (CNA and
RNA). The proximate, chemical, microbial and sensory qualities of above value added products were
analyzed during refrigerated storage (40C) for 30 days. The change in the moisture, protein, fat and ash
content were significant (P<0.01) in all the samples during refrigerated storage. pH, TVBN, PV, FFA
and TBA content increased significantly (P<0.01) during the entire storage whereas, the Water Holding
Capacity was found to be decreased. TPC, Staphylococcus aureus, Psychrophiles, Aeromonas spp.,
Pseudomonas spp. and H2S Producers counts increased significantly. Clostridium botulinum, Listeria
spp., Salmonella spp. and Vibrio spp. were found absent. Sensory evaluation of all the samples gave
highly encouraging results. The acceptability of all the samples increased significantly (P<0.01) with
increase in the duration of storage period. Based on the linear regression curve, CCM and RCM, CNM
and RNM, CGM and RGM and CNA and RNA were found to have a shelf life of 20, 24, 28 and 13
days, respectively.
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Keywords
CATLA; ROHU; sodium chloride; PACKAGING; QUALITY EVALUATION