Freezing and cold storage of cat fish fillets

The freezing and cold storage changes occurring in skinless fillets of cat fish and the effect of packaging on the quality of frozen fillets during storage at -18°C were studied. Maximum shelf-life of 27 weeks was shown by fillets frozen as glazed (water) blocks and packed in polythene lined waxed cartons.

Frozen storage characteristics of ribbon fish

The frozen storage characteristics of ribbon fish, Trichiurus sp., in different forms are reported.

Effect of frozen storage on the physical properties of corrugated fibre-board master cartons and waxed duplex cartons

Deteriorative changes in physical properties of corrugated fibre-board master cartons and waxed duplex cartons during frozen storage under commercial conditions were studied. Such changes due to prolonged exposure of these boards to moisture in the laboratory, effect of repeated wax-coating on the water resisting capacity of the boards and protection provided by increasing wax contents in the boards against water absorption and consequent deterioration in physical properties are reported.

Studies on radiation pasteurisation of medium fatty fish 3. Storage properties of white pomfret (Stromateus cinereus) fillets

White pomfret fillets packed under aerobic conditions had a limited shelf life of 8 days as against 10 days for samples packed under vacuum and stored at 0-2°C. Irradiation and subsequent storage of the fillets under vacuum at 0-2°C exhibited shelf lives of 30, 50 and 60 days for radiation doses of 0.1, 0.3 and 0.5 Mrad respectively in contrast to aerobically packed fillets which showed only 20, 35 and 50 days of storage life for the same levels of radiation doses and developed yellow discolouration and rancid odours.

Technological aspects of preservation and processing of edible shell fishes III. Factors influencing the keeping quality of crab (Scylla serrata) during freezing and frozen storage

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such important factor while the fresh frozen crab meat remained in good organoleptic condition for about 51 weeks at -23°C, the 7 days iced material held frozen was found to have a shelf life of about 21 weeks. The fall in myofibrillar protein noted during frozen storage together with the loss of myosin ATPase activity correlated well with the loss of organoleptic qualities.

Technological aspects of preservation and processing of edible shell fishes V. Cold storage changes in mussels (Mytilus edulis) and clams (Villortia [i.e. Villorita] sp.)

The changes in chemical, bacteriological and organoleptic qualities of mussels and clams during freezing and subsequent frozen storage have been studied in relation to the holding time in ice prior to freezing and the shelf-life of the product is determined.

Spoilage of spotted seer (Scomberomorous guttatus) during ice storage

Quality deterioration of seer held directly in contact with ice, in different forms, fillets and chunks, and of chunks held in ice but without direct contact, was studied for a period of 15 days. While the chunks held out of contact with ice were acceptable up to 13 days based on organoleptic evaluations, the chunks and fillets held in direct contact with ice were acceptable only up to 10 days. The order of preference of the samples at any interval of ice storage was chunks held out of contact with ice>chunks held directly in ice>fillets held directly in ice. The changes in the chemical quality of these samples were also in the same order, the deterioration being maximum in fillets and least in chunks kept out of contact with ice.

Freeze drying of fishery products: Part IV - Biochemical changes occurring in prawn muscle during freezing, freeze drying and prolonged storage of the freeze dried product

The changes occurring in water and salt extractable protein and non-protein fractions in prawn muscle of different species during freezing, freeze drying and subsequent prolonged storage have been studied. There is no denaturation of water extractable proteins, whereas salt extractable proteins were rendered insoluble to the extent of 21% due to freeze drying. The freeze dried products remained in good edible condition for 32 months of storage up to which storage characteristics were followed.