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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(9): 267-275
DOI: https://doi.org/10.20546/ijcmas.2019.809.032


Quality Assessment and Shelf Life Evaluation of Ready to Eat [Fish Cutlet] of Bycatch Anchovies during Frozen Storage
R. Bharathipriya*, M. Satheesh, T. Sanjay, M. Gokul Prasanth, S. Nimish Mol, S. Balasundari and N. Muralidharan
Dr. M. G. R Fisheries College and Research Institute, Ponneri, Tamilnadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam
*Corresponding author
Abstract:

An attempt was undertaken to evaluate the shelf-life of Ready To Eat (fish cutlet) of anchovies (Stolephorus commersonii). Fish cutlet was prepared by following standardized recipe and it was subjected to proximate composition, biochemical, microbiological and organoleptic analysis at an interval of three days during 18 days of storage period. Results for protein, lipid, ash and moisture indicates decreasing trend significantly from 15.14% to 13.26, 12.33% to 10.55%, 2.86% to 2.47% and 60.59% to 57.22% (P < 0.05) respectively. However pH, Peroxide value, free fatty acid and Total volatile base Nitrogen depicted an increasing trend significantly (P < 0.05) from 6.44 to 6.70, 6.07 to 11.87 meq O2/kg of fat, 2.13 to 5.01% of oleic acid and 3.85 to 20.32 % mgN/100g of sample respectively. TPC of bacteria was increased during storage day from 5.70×102 to 7.1×105 cfu/g of sample. Similarly the psychrophilic count was also increased from 2.6×102 to 6.8×104 cfu/g of sample. The organoleptic score for appearance, colour, taste, odour, texture and overall acceptability reduced significantly (p < 0.05) with increase of storage period. Therefore an ideal shelflife for storing fish cutlet in refrigerated condition was found as 18 days.


Keywords: Ready to eat, Proximate composition, Biochemical, Microbiological, Organoleptic and fish cutlet
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How to cite this article:

Bharathipriya, R., M. Satheesh, T. Sanjay, M. Gokul Prasanth, S. Nimish Mol, S. Balasundari and Muralidharan, N. 2019. Quality Assessment and Shelf Life Evaluation of Ready to Eat [Fish Cutlet] of Bycatch Anchovies during Frozen Storage.Int.J.Curr.Microbiol.App.Sci. 8(9): 267-275. doi: https://doi.org/10.20546/ijcmas.2019.809.032