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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 2063-2071
DOI: https://doi.org/10.20546/ijcmas.2018.701.248


Quality Changes during Ice Storage of Acetes Species
Utkarsha Keer1, Hina Alim2, Martin Xavier1 and A.K. Balange1*
1Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai- 400 061, India
2Department of Life Sciences, University of Mumbai, Kalina, Santacruz (E),Mumbai- 400 098, India
*Corresponding author
Abstract:

Acetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However, there is no information about the quality changes of Acetes during icing with reference to proximate composition, fatty acid profile, mineral profile and other biochemical changes. Therefore, the present investigation has been undertaken and the results of ice storage study of Acetes revealed that proximate composition remained constant up to 6 days and it slightly changed during 11 days of storage period. Increase in the percentage of saturated fatty acid with slight reduction in monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was observed during ice storage. The levels of minerals like Fe, Zn, P, Ca and Na also decreased on 9th day of ice storage. Sensory scores of Acetes for all attributes also declined with increase in ice storage. From present study it can be concluded that Acetes can be remained in eatable condition up to 11 days of ice storage.


Keywords: Acetes, Ice storage, Quality, Proximate composition, Monounsaturated fatty acids (MUFA), Poly unsaturated fatty acids (PUFA)
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How to cite this article:

Utkarsha Keer, Hina Alim, Martin Xavier and Balange, A.K. 2018. Quality Changes during Ice Storage of Acetes species.Int.J.Curr.Microbiol.App.Sci. 7(1): 2063-2071. doi: https://doi.org/10.20546/ijcmas.2018.701.248