CHANGES IN BIO-CHEMICAL, MICROBIAL AND SENSORY QUALITIES OF RAW AND VALUE ADDED PRODUCT (FISH CUTLET) OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) STORED UNDER FROZEN CONDITIONS.
Roopma Gandotra and *Vaini Gupta
a comparative study was undertaken to evaluate shelf life of value added product (fish cutlet) and raw muscles of Silver carp on the basis of bio-chemical, microbial and sensory quality during 30 days of frozen storage. Results of the bio-chemical analysis thiobarbituric acid (TBA), Free fatty acid (FFA), pH revealed a higher percental increase (pâ‰¤0.05) in raw muscles as compared to the fish cutlets. In raw muscle samples the permissible limits for TBA crosses on 20th day and FFA on 10th day while the, the fish cutlets maintained the acceptable values for these parameters till the end of experimentation upto 30 days. Similarly, the bacterial count Total Plate Count (TPC), Coliform count (CC), Psychrophillic count (PC) in fish cutlets shows lower values i.e.(3.75 log cfu/g in TPC, 2.10log cfu/g in CC and 1.75log cfu/g in PC) as compared to raw muscle samples (9.96 log cfu/g in TPC, 5.65log cfu/g in CC and 7.35log cfu/g in PC) at the end of storage period. Sensory scores revealed that fish cutlets possessed the overall acceptability till the end of storage period i.e. upto 30 days whereas the raw muscle lost their sensory acceptability after 10th day. Hence, shelf life extension of fish muscles could be achieved by adding value to it i.e. spices and frying in the cutlet form.
Keywords: silver carp, value-added, bio-chemical, microbial, sensory and frozen.
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