Biochemical and microbiological changes of pink perch (Nemipterus japonicus) surimi stored at different temperatures


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Authors

  • R K Singh Taraporevala Marine Biological Research Station, New Administrative building, Bandra (E), Mumbai – 400 051, India
  • A K Balange Taraporevala Marine Biological Research Station, New Administrative building, Bandra (E), Mumbai – 400 051, India

Abstract

Investigations on factors responsible for spoilage of frozen surimi of pink
perch (Nemipterus japonicus) stored at ambient (25 to 280 C), refrigerator
(6.5 to 7.50 C) and at deep freezer temperatures (-8 to -100 C), in
terms of organoleptic quality, bacterial load and biochemical indices indicated
that at ambient temperature, frozen surimi can be preserved for
about 8 hrs, while at refrigerator temperature up to 5 days and at deep
freezer temperature up to 60 days. Bacterial count, trimethylamine and
total volatile nitrogen values increased with storage time while, organoleptic
score decreased. Nutrient contents and gel strength of surimi
decreased while, moisture and whiteness increased with storage period.

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Author Biographies

  • R K Singh, Taraporevala Marine Biological Research Station, New Administrative building, Bandra (E), Mumbai – 400 051, India
    Taraporevala Marine Biological Research Station, New Administrative building,
    Bandra (E), Mumbai – 400 051, India
  • A K Balange, Taraporevala Marine Biological Research Station, New Administrative building, Bandra (E), Mumbai – 400 051, India
    Taraporevala Marine Biological Research Station, New Administrative building,
    Bandra (E), Mumbai – 400 051, India

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Issue

Vol. 50 No. 3 (2003)

Section

Articles

License

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How to Cite

Singh, R. K., & Balange, A. K. (2011). Biochemical and microbiological changes of pink perch (Nemipterus japonicus) surimi stored at different temperatures. Indian Journal of Fisheries, 50(3), 363-368. https://epubs.icar.org.in/index.php/IJF/article/view/7646