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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
Publisher : Excellent Publishers
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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.2017.6(12): 3262-3271
DOI: https://doi.org/10.20546/ijcmas.2017.612.379


Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage
S. Sowmya Praneetha1, K. Dhanapal1*, G.V.S. Reddy2, A.Balasubramanian3 and G. Praveen Kumar1
1College of Fishery Science, S.V. Veterinary University, Muthukur 524 344,Nellore District, Andhra Pradesh, India
2Fisheries Research Station, Palair, Khamman District, Telangana State, India
3Fisheries Research Station, Undi, West Godavari District, Andhra Pradesh, India
*Corresponding author
Abstract:

A study on quality assessment of refrigerated stored fish cutlet prepared from rohu Labeo rohita and its proximate composition, biochemical, microbiological and organoleptical changes was carried out. The yield rate of minced meat from the whole fish was 39.31%. The moisture and protein content of fish cutlet during refrigerated storage decreased significantly from 57.03% to 52.13% and 21.74 % to 18.86% (P < 0.01) respectively while fat and ash content increased significantly from 7.61 % to 16.76 % and 3.41 % to 4.49 % (P<0.01) respectively. The pH of fish cutlet increased significantly (P<0.01) from 6.41 to 6.78. Peroxide value of fish cutlet during the initial storage period increased from 8.86 to 21.0 meq O2/kg of fat, till the end of 5th day of storage and subsequently decreased to 11.6 meq O2/kg of fat at the end of storage period. The FFA content and TBA of fish cutlet was gradually increased from 0.0022 to 0.0061 % of oleic acid and 0.129 to 0.860 mg MA/kg of sample respectively (P<0.01). TVBN content also steadily increased significantly (P<0.01) from an initial value of 2.81 to 4.61 mg/100g sample during refrigerated storage. TPC of bacteria was steadily increased (P<0.01) from the initial count of 4.30 x to 7.56 x 104 cfu/g of sample. Similarly the psychrophilic count was also increased from 2.12x102 to 4.48x104 cfu/g of sample. The overall mean acceptability scores for the fish cutlet reduced significantly (P<0.01) with increase of storage period. The ideal shelf life for storing the fish cutlet in refrigerated condition was found as 12 days.


Keywords: Rohu, Fish cutlet, Organoleptic, Shelf life, Storage.
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How to cite this article:

Sowmya Praneetha, S., K. Dhanapal, G.V.S. Reddy, A. Balasubramanian and Praveen Kumar, G. 2017. Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage.Int.J.Curr.Microbiol.App.Sci. 6(12): 3262-3271. doi: https://doi.org/10.20546/ijcmas.2017.612.379