Title: Frozen storage characteristics of surimi from big eye snapper, Priacanthus hamrur
Abstract: The frozen storage (–200C) behaviour of surimi prepared from big eye snapper (Priacanthus hamrur) was investigated for 36 weeks. Total volatile base nitrogen (TVBN), trimethylamine (TMA), peroxide value (PV) and total plate count (TPC) values of surimi increased gradually from 1.75 to 4.2 mg%, 0 to 1.4 mg%, 0 to 0.7 meq/Kg and 6.26 x 104 to 9.8 x 104 respectively during frozen storage but were within the acceptable limit. Non protein nitrogen (NPN), free alpha amino nitrogen and whiteness also showed increasing trend from 11.49 to 18.68 mg%, 0 to 7.84 mg% and 58.36 to 61.00 with passage of time and while moisture, crude protein, fat, ash, total nitrogen, pH, gel strength decreased from 77.86 to 75.250%, 18.08 to 15.370%, 0.444 to 0.102%, 0.495 to 0.0275%, 2.920 to 2.480%, 7.01 to 6.12 and 292.79 to 150g cm during frozen storage. The surimi was in acceptable condition at the end of the 36-week storage period.
Publication Year: 2004
Publication Date: 2004-01-01
Language: en
Type: article
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Cited By Count: 3
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