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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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(8): 4291-4303
DOI: https://doi.org/10.20546/ijcmas.2018.708.450


Nutritional and Organoleptic Changes of Grass Carp (Ctenopharyngodon idella, Valenciennes, 1844) Meat upon Smoking and Thermal Processing
Vishnu R. Nair1, P. Dona2, Sajan George3 and Lakshmi R.G. Kumar4
1QAM Divison
4Biochemistry and Nutrition Division, ICAR-Central Institute of Fisheries Technology, Cochin, India
2ICAR-Central Institute of Fisheries Education, Mumbai, India
3School of Aquatic Food Products and Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India
*Corresponding author
Abstract:

Presence of intramuscular bones, muddy flavour and soft texture of meat are the major constraints which reduces consumer acceptability of carps. A study was under taken in order to find out the effects of smoking and thermal processing on nutritional and organoleptic quality of grass carp meat. Mildly smoked (2.5 h) at 700C grass carp packed in retort pouches and cans was processed to various F0 values (2, 4, 6, 8 and 10 min) at a temperature of 121.1ºC. Nutritional quality parameters, thiamine content and pepsin digestibility has decreased with the increase in extent of thermal processing. Influence of type of container (cans and retortable pouches) on nutritional quality were also compared and found that retort pouch processed product as superior. Muddy flavour was not perceived in any of the products and texture of meat found improving with extent of thermal process. The products processed at 121.1ºC for F0 value of 6 and 8 min were found commercially sterile. Therefore, considering nutritional quality, sensory quality and extent of sterilization, thermal process for an F0 value of 6 min could be recommended.


Keywords: Carp, Nutritional quality, Sensory quality, Thermal processing
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How to cite this article:

Vishnu R. Nair, P. Dona, Sajan George and Lakshmi R.G. Kumar. 2018. Nutritional and Organoleptic Changes of Grass Carp (Ctenopharyngodon idella, Valenciennes, 1844) Meat upon Smoking and Thermal Processing.Int.J.Curr.Microbiol.App.Sci. 7(8): 4291-4303. doi: https://doi.org/10.20546/ijcmas.2018.708.450