Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage

This work focuses on the effect of a washing process followed by frozen storage (3 months; −18°C) on the quality of minced pangas muscle. A previous washing step has led to a positive effect on fish quality according to marked decreases in expressible moisture (28%), volatile amines (25.7%), free fa...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of aquatic food product technology Vol. 25; no. 3; pp. 288 - 298
Main Authors:	Majumdar, Ranendra K., Debbarma, Sujata, Pal, Prasenjit
Format:	Journal Article
Language:	English
Published:	Philadelphia Taylor & Francis 02-04-2016 Taylor & Francis Ltd
Subjects:	Cold storage cryoprotectants Food quality Freshwater frozen storage Mince Pangasius sutchi quality Seafood Sensory perception surimi
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	This work focuses on the effect of a washing process followed by frozen storage (3 months; −18°C) on the quality of minced pangas muscle. A previous washing step has led to a positive effect on fish quality according to marked decreases in expressible moisture (28%), volatile amines (25.7%), free fatty acids (24.5%), and thiobarbituric acid reactive substances (29%). However, such indexes showed quality loss throughout the frozen storage. Amongst quality indexes, special attention should be given to the expressible moisture value and the water holding capacity, as being closely related to the gel-forming ability in order to obtain surimi-type commercial products.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	1049-8850 1547-0636
DOI:	10.1080/10498850.2013.845807