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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(10): 2537-2549
DOI: https://doi.org/10.20546/ijcmas.2019.810.294


Comparative Study on Functional Characteristics of Whole and Gutted Pink Perch (Nemipterus japonicus) During Ice Storage
N. S. Sarve, S. B. Patange, S. T. Sharangdher, J. M. Koliand and G. N. Kulkarni
Department of Fish Processing Technology and Microbiology, College of Fisheries, Shirgaon, Ratnagiri, India
*Corresponding author
Abstract:

The present study was carried out to evaluate changes in biochemical, sensory and functional characteristics of whole and gutted pink perch (Nemipterus japonicus) during ice storage. Samples were drawn daily till the fish was organoleptically unacceptable. Organoleptic scores of ice stored pink perch (N. japonicus) decreased gradually on 13 and 15 days respectively and it was acceptable. On 15 and 19 days there was ammonical odour and it was fully spoiled on 17th and 21th day of ice storage. Results of this study indicate that the shelf-life of whole and gutted pink perch stored in ice as determined by sensory scores is 13 and 15 days, respectively. The chemical indicators of spoilage, viz., trimethylamine and total volatile basic nitrogen values of gutted pink perch increased slowly, whereas for whole fish samples higher values were obtained reaching a final value of 17.08-12.04 mg-N/100 g and 37.71-32.20 mg-N/100 g, respectively (17 and 21 days). The results showed a gradual decrease of pH values during the storage time. Heading and gutting prior to ice storage, retarted formaldehyde formation. Functional properties, showed decrease in protein solubility, gel strength, whiteness, water holding capacity, while increase in cook loss and expressible moisture content. Whiteness of surimi gel from gutted fish was much higher than that from whole fish, when the storage time increased. The gel strength of gutted fish found to be less as compared to whole fish, but the values of whole fish decreased rapidly as compared to gutted fish during storage. Determination of protein solubility, gel strength, water holding capacity, cook loss are useful in the assessment of changes occurring in proteins during ice storage. Significant correlations (p<0.05) existed among various functional properties of fish protein analysed with texture quality, in both the fishes during ice storage period. Therefore, storage time and pretreatment were found to be crucial factors, determining the changes in biochemical and functional properties of pink perch during ice storage. Instrumental texture attribute showed a strong correlation with gel strength of the pink perch surimi as storage period increased.


Keywords: Whole, Gutted, Pink perch, Formaldehyde, Protein solubility, Gel strength.
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How to cite this article:

Sarve, N. S., S. B. Patange, S. T. Sharangdher, J. M. Koliand and Kulkarni, G. N. 2019. Comparative Study on Functional Characteristics of Whole and Gutted Pink Perch (Nemipterus japonicus) During Ice Storage.Int.J.Curr.Microbiol.App.Sci. 8(10): 2537-2549. doi: https://doi.org/10.20546/ijcmas.2019.810.294