Quality Changes in Whale Shark (Rhiniodon typus Smith) Meat During Storage in Ice
85 / 45
Authors
-
Ashok Kumar K.
Central Institute of Fisheries Technology, Matsyapuri P.O. Cochin
-
Ravishankar C.N.
Central Institute of Fisheries Technology, Matsyapuri P.O. Cochin
-
Badonia R.
Veraval Research Centre of CIFT,
Matsya Bhavan, Veraval
-
Solanki K.K.
Veraval Research Centre of CIFT,
Matsya Bhavan, Veraval
Keywords:
Whale shark, ice storage, soluble proteins, quality changes, ureaAbstract
The biochemical, bacteriological and organoleptic changes in whale shark (Rhiniodon typus Smith) meat during storage in ice have been studied. There was a decrease in the proportion of soluble fractions of protein during storage. It was observed that the meat could be stored in ice up to 12 days in acceptable condition.Downloads
Download data is not yet available.
Downloads
Submitted
2012-06-21
Published
2025-06-10
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
K., A. K., C.N., R., R., B., & K.K., S. (2025). Quality Changes in Whale Shark (Rhiniodon typus Smith) Meat During Storage in Ice. Fishery Technology, 37(1). https://doi.org/10.56093/ft.v37i1.20345
