Author(s):

Gayatri Pandey, CV Raju and Jag Pal

Abstract: Seafood is considered as highly perishable food. The freezing point of seafood is considered to be around -2ËšC and is neither a chilled nor a partially frozen temperature, thus making super chilling as an efficient concept in maintaining high degree of freshness. The study was aimed to analyze the effects of super chilling on the proximate composition of commercially important fish, pink perch (Nemipterus japonicus). The fish was procured from Mangalore fish landing centre in very fresh condition, washed in chilled water and then stored in indigenously developed solar operated refrigerated fish vending unit. The total storage period was of 14 days and the sampling was done in every alternate day during storage period. The results showed a significant decrease (p < 0.05) in the crude protein, moisture, crude fat and ash content with the increase in storage days. The moisture, crude protein, crude fat and crude ash content on the 14^th day reached 74.02, 16.62, 1.07 and 0.93% respectively.

Pages: 941-945  |  1597 Views  416 Downloads

Download (601KB)