Biochemical, Sensory and Textural Quality of Whole and Gutted Cultured Milkfish (Chanos chanos) Stored in Ice

L N Murthy; P Arun Padiyar; B Madhusudana Rao; K K Asha; D Jesmi; G G Phadke; M M Prasad; C N Ravishankar

doi:10.56093/ft.v54i3.74493

Biochemical, Sensory and Textural Quality of Whole and Gutted Cultured Milkfish (Chanos chanos) Stored in Ice

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Authors

L N Murthy
P Arun Padiyar
B Madhusudana Rao
K K Asha
D Jesmi
G G Phadke
M M Prasad
C N Ravishankar

https://doi.org/10.56093/ft.v54i3.74493

Keywords:

Chanos chanos, ice storage, biochemical quality, texture profile, sensory quality

Abstract

Icing and ice storage of fish is widely used for
transportation and marketing of fish. This paper
reports on the biochemical, sensory and textural
quality changes in ice stored whole and gutted
cultured milkfish (Chanos chanos). Moisture content
decreased and fat content increased with storage
period in whole fish but it was reverse in gutted fish
during the ice storage. Biochemical quality parameters
showed an increasing trend during iced
storage but increase was greater in gutted fish
compared to whole fish. Overall acceptability of
whole and gutted milkfish decreased significantly
over the storage (p<0.05). Textural quality showed
deterioration with progressive storage period

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Submitted

2017-09-19

Published

2017-09-19

Issue

Vol. 54 No. 3 (2017): Fishery Technology

Section

Articles

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How to Cite

Murthy, L. N., Padiyar, P. A., Rao, B. M., Asha, K. K., Jesmi, D., Phadke, G. G., Prasad, M. M., & Ravishankar, C. N. (2017). Biochemical, Sensory and Textural Quality of Whole and Gutted Cultured Milkfish (Chanos chanos) Stored in Ice. Fishery Technology, 54(3). https://doi.org/10.56093/ft.v54i3.74493