TAILIEUCHUNG - Quality changes during ice storage of acetes species

Acetes is a good source of protein and is very low in fat and calories, making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However, there is no information about the quality changes of Acetes during icing with reference to proximate composition, fatty acid profile, mineral profile and other biochemical changes. Therefore, the present investigation has been undertaken and the results of ice storage study of Acetes revealed that proximate composition remained constant up to 6 days and it slightly changed during 11 days of storage period. Increase in the percentage of saturated fatty acid with slight reduction in monounsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA) was observed during ice storage. | 2018 7 1 2063-2071 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 01 2018 Journal homepage http Original Research Article https Quality Changes during Ice Storage of Acetes Species Utkarsha Keer1 Hina Alim2 Martin Xavier1 and . Balange1 1 Department of Post-Harvest Technology ICAR-Central Institute of Fisheries Education Versova Mumbai- 400 061 India 2Department of Life Sciences University of Mumbai Kalina Santacruz E Mumbai- 400 098 India Corresponding author ABSTRACT Keywords Acetes Ice storage Quality Proximate composition Monounsaturated fatty acids MUFA Poly unsaturated fatty acids PUFA Article Info Accepted 14 December 2017 Available Online 10 January 2018 Acetes is a good source of protein and is very low in fat and calories making it a healthy food of choice for consumers but due to small in size it degrades faster by the action of microbes and enzymes. However there is no information about the quality changes of Acetes during icing with reference to proximate composition fatty acid profile mineral profile and other biochemical changes. Therefore the present investigation has been undertaken and the results of ice storage study of Acetes revealed that proximate composition remained constant up to 6 days and it slightly changed during 11 days of storage period. Increase in the percentage of saturated fatty acid with slight reduction in monounsaturated fatty acids MUFA and poly unsaturated fatty acids PUFA was observed during ice storage. The levels of minerals like Fe Zn P Ca and Na also decreased on 9th day of ice storage. Sensory scores of Acetes for all attributes also declined with increase in ice storage. From present study it can be concluded that Acetes can be remained in eatable condition up to 11 days of ice storage. Introduction Acetes contributes to about and 78 of total non-penaeid .

• Hoá học
• Ice storage
• Proximate composition
• Monounsaturated fatty acids
• Poly unsaturated fatty acids
• Quality changes during ice storage
• Acetes species
• Electronic Engineering
• Air conditioning
• Capillary radiation system
• Temperature and humidity independent control
• Indian mackerel
• Indian mackerel (Rastrelliger kanagurta)
• Oregano extracts incorporated chitosan films
• Shelf life of Indian mackerel
• Pink perch
• Protein solubility
• Gel strength
• Gutted pink perch (Nemipterus japonicus)
• During ice storage
• Histological and wild pabda
• Histological change during chilled storage
• Farmed raised
• Indian butter catfish
• Eel fish
• Functional properties
• Fresh water eel
• Chilled storage induced changes
• patient agrees
• families and carers
• information and support
• Ice Temperature
• Storage Technology
• Maillard Reaction
• Sterilizing Value
• Heat Distribution
• Canning Process
• Quality Analysis
• Computer Based
• On Line Assessment
• occupational cancer