Title: Impact of<i>S. aromaticum</i>and<i>C. cassia</i>Incorporated Edible Films on Shelf Life of Seer Fish (<i>Scomberomorus guttatus</i>) Stored at Different Temperature Conditions
Abstract: Journal of Food Processing and PreservationVolume 41, Issue 4 e13096 Original Article Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions Chandra Sekar Chandra Mohan, Chandra Sekar Chandra Mohan Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorRajasekaran Rakhavan Kavindapadi, Rajasekaran Rakhavan Kavindapadi Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorKesavan Radha Krishnan, Kesavan Radha Krishnan Central Institute of Technology, Kokrajhar, Assam, IndiaSearch for more papers by this authorSrinivasan Babuskin, Srinivasan Babuskin JCT College of Engineering & Technology, Coimbatore, Tamilnadu, IndiaSearch for more papers by this authorKasirajan Sudharsan, Kasirajan Sudharsan Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorPakirisamy Azhagu Saravana Babu, Pakirisamy Azhagu Saravana Babu Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorMuthusamy Sukumar, Corresponding Author Muthusamy Sukumar [email protected] Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaCorresponding author. TEL: 044-22358385; FAX: 044-22350299; EMAIL: [email protected] for more papers by this author Chandra Sekar Chandra Mohan, Chandra Sekar Chandra Mohan Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorRajasekaran Rakhavan Kavindapadi, Rajasekaran Rakhavan Kavindapadi Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorKesavan Radha Krishnan, Kesavan Radha Krishnan Central Institute of Technology, Kokrajhar, Assam, IndiaSearch for more papers by this authorSrinivasan Babuskin, Srinivasan Babuskin JCT College of Engineering & Technology, Coimbatore, Tamilnadu, IndiaSearch for more papers by this authorKasirajan Sudharsan, Kasirajan Sudharsan Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorPakirisamy Azhagu Saravana Babu, Pakirisamy Azhagu Saravana Babu Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaSearch for more papers by this authorMuthusamy Sukumar, Corresponding Author Muthusamy Sukumar [email protected] Centre for Food Technology, Anna University, Chennai, Tamilnadu, IndiaCorresponding author. TEL: 044-22358385; FAX: 044-22350299; EMAIL: [email protected] for more papers by this author First published: 06 August 2016 https://doi.org/10.1111/jfpp.13096Citations: 3Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film wrapped seer fish meat was analyzed for estimation of its shelf life. Peroxide value and total volatile base nitrogen analysis of edible film wrapped seer fish meat showed controlled chemical degradation of seer fish meat. Microbial analysis was used as a scale for estimation of shelf life. Shelf life of edible film wrapped seer fish meat was estimated as 20 days at storage temperature of 10C and 30 days at storage temperature of 4C. Sensory evaluation of edible film wrapped seer fish meat showed acceptable sensory scores till 20th day of storage in both trained and untrained panel scoring. Practical Applications The presented work will give elaborate analysis of edible film wrapped seer fish to prove the effectiveness of using spice incorporated edible films for shelf life extension and packaging of seer fish meat. These spice incorporated edible film packaging can be utilized for industrial processing, transport and storage of seer fish meat. Citing Literature Volume41, Issue4August 2017e13096 RelatedInformation