Effect Of Raw Material Quality On The Shelf Life Of Frozen Stored Fish And Fishery Products

Frozen storage characteristics and shelflife vary considerably among species as well as within the species (Powrie, 1973; Fennema. 1973). This can be attributed to the variation in the composition of fish among various species. In certain species like sardines and mackerel. wide seasonal variation in chemical composition occur within the species. These variations affect the quality and shelflife. The nutritional level of water. spawning, method of catching, struggling etc. are found to have profound influence on the condition of the fresh fish. Soon after death the deteriorative changes in fish start due to autolysis and bacterial growth. The rate of these changes depends mainly on temperature. The handling methods have great influence on bacterial contamination. Thus the type oi'handling. temperature control. period of chill storage. processing methods. type of freezing, condition of frozen storage and period of storage affect the quality and shelflife Of the fisho In the present study extensive investigations were carried out on various factors affecting the quality of fish as well as their effect on the physical. chemical and sensory qualities of fish during frozen storage and the shelflife

Changes in Biochemical Composition in Indian Major Carps in Relation to size

Total biochemical composition of freshwater major carps, Labeo rohita -(r9hu); Catla catla (catla); Cirrltinus tnrigala (mrigal), in relation to size was evaluated . The water soluble nitrogen fraction constituted about 21% of the tota l nitro gen . Salt so luble fraction constituted 55 - 60% of the total nitrogen. Non-protein nitrogen represented 12% of the total nit rogen in all the cases except mri gal of small size (9.36%). The insoluble connec tive tissu e contributed to 2-3 per cent of tota l nitrogen . The monounsaturated fatty acid s (MUFA) formed 31-39% of the total fatty acids and 60-68% of the MUFA in freshwat er carps was CI 8:1. The esse ntial amino acids contributed to 41 to 51% of the total amino acid s in freshwater major carps. Arom atic amino acid content was sligh tly higher compared to marine fishe s while the proportion of proline was less. Varia tions in compos ition in rela tion to size are discu ssed . The autolytic activi ty was significantly higher in small fish in all the three species