Articles liés à Aloe Vera For Fish Preservation

Aloe Vera For Fish Preservation - Couverture souple

Rais Ahmad, Kadri

 
9783659819469: Aloe Vera For Fish Preservation
Couverture souple
ISBN 10 : 3659819468 ISBN 13 : 9783659819469
Editeur : LAP LAMBERT Academic Publishing, 2017

Synopsis

Aloe vera gel is one of the bio-preservative which has a great potential for seafood products. Attempt was made to study the use of Aloe vera gel extract treatment to extend the shelf life and quality of hilsa fish, Tenualosa ilisha, an important tropical fish of Indo-Pacific region, during chilled storage in insulated ice box. A dip treatment of fish with 18%, 20% and 22% Aloe vera gel extract for 2 hrs before chilled storage in ice and resulting changes in physical, chemical microbiological and sensory characteristics of fish during 15 days chilled storage was analyzed. Notable changes in chemical quality parameters like TMA-N, TVB-N, PV and FFA along with microbiological and sensory parameters were recorded for quality assessment. Treated fish were found to be better in terms of chemical quality, microbiological and sensory score than the untreated controlled fish. 22% gel extract treated showed the best result followed by 20% and 18%. All treated fish showed shelf life of 15 days without noticeable sign of spoilage as compare to 12 day records for untreated fish.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Aloe vera gel is one of the bio-preservative which has a great potential for seafood products. Attempt was made to study the use of Aloe vera gel extract treatment to extend the shelf life and quality of hilsa fish, Tenualosa ilisha, an important tropical fish of Indo-Pacific region, during chilled storage in insulated ice box. A dip treatment of fish with 18%, 20% and 22% Aloe vera gel extract for 2 hrs before chilled storage in ice and resulting changes in physical, chemical microbiological and sensory characteristics of fish during 15 days chilled storage was analyzed. Notable changes in chemical quality parameters like TMA-N, TVB-N, PV and FFA along with microbiological and sensory parameters were recorded for quality assessment. Treated fish were found to be better in terms of chemical quality, microbiological and sensory score than the untreated controlled fish. 22% gel extract treated showed the best result followed by 20% and 18%. All treated fish showed shelf life of 15 days without noticeable sign of spoilage as compare to 12 day records for untreated fish.

Biographie de l'auteur

Mr. Rais Kadri has completed his M.F.Sc in Harvest And Post Harvest Technology from Junagadh Agricultural University. He has published several Research papers in the field of Fish Processing. He has also Research Experience of more than 2 years in ICAR-Central Institute of Fisheries Technology.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2017
Langue
anglais
ISBN 10 
3659819468
ISBN 13 
9783659819469
Reliure
Broché
Nombre de pages
136
Coordonnées du fabricant
non disponible
Personne responsable
non disponible