PRESERVATION OF MACKEREL FILLETSUSING GREEN TEA (CAMELLIA SINENSIS)
| dc.contributor.advisor | S. SIDDAPPAJI) | |
| dc.contributor.author | ESTER JOHN, | |
| dc.date.accessioned | 2023-12-18T11:03:53Z | |
| dc.date.available | 2023-12-18T11:03:53Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Mackerel is a pelagic shoal fish, highly preferred as food fish, which spoil due to physical damage and lipid oxidation which affect sensory and nutritional value. Synthetic antioxidants (to prevent oxidation) are carcinogenic in nature, hence not permitted or restricted for use. As an alternative natural extracts from plants are encouraged for use. In the present experiment bio-preservatives were extracted from the green tea (GT) using distilled water (GT aqua) and ethanol (GT alco) dissolved in water used as treatment solution. Fillets were prepared from fresh mackerel (166.80 g) and divided into four batches, given dip treatment for one hour in distilled water (T1), standard ascorbic acid (T2), GT aqua (T3) and GT alco (T4). After treatment divided into 3 batches, 2 batches were packed in ziplock (HDPP) pouches; one batch was stored in ice in insulated box for ice storage studies. Another batch was stored in refrigerated temperature (6 ± 20C). Third batch were individual quick frozen, glazed, packed and stored in frozen storage (-20 ± 20C). Changes during storage at different storage temperatures were assessed once in 2, 7 and 30 days for ice stored, refrigerated and frozen stored products respectively. pH, TVB-N, TMA-N, AA-N, PV, FFA, TBARS, TPC and sensory analysis were carried out and tested its statistical significance. All the biochemical and microbiological parameters recorded fluctuating results but were within the maximum permissible limit, but T3 and T4 were acceptable up to 8, 21 and 120 days in ice, refrigerated and frozen stored products. Battered and breaded and curry products were prepared from frozen samples, both T3 and T4 were highly acceptable than T2 and T1. Tea smell was not detected in T3 and T4. Products containing tea extracts GT aqua and GT alco were superior in its quality at all stored temperatures. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810203693 | |
| dc.language.iso | English | |
| dc.pages | 235 | |
| dc.publisher | KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR | |
| dc.sub | Fish Processing Technology | |
| dc.theme | Fish Processing Technology | |
| dc.these.type | M.F.Sc | |
| dc.title | PRESERVATION OF MACKEREL FILLETSUSING GREEN TEA (CAMELLIA SINENSIS) | |
| dc.type | Thesis |