National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
An attempt was undertaken to evaluate the shelf-life of Ready To Eat (fish cutlet) of anchovies (Stolephorus commersonii). Fish cutlet was prepared by following standardized recipe and it was subjected to proximate composition, biochemical, microbiological and organoleptic analysis at an interval of three days during 18 days of storage period. Results for protein, lipid, ash and moisture indicates decreasing trend significantly from 15.14% to 13.26, 12.33% to 10.55%, 2.86% to 2.47% and 60.59% to 57.22% (P < 0.05) respectively. However pH, Peroxide value, free fatty acid and Total volatile base Nitrogen depicted an increasing trend significantly (P < 0.05) from 6.44 to 6.70, 6.07 to 11.87 meq O2/kg of fat, 2.13 to 5.01% of oleic acid and 3.85 to 20.32 % mgN/100g of sample respectively. TPC of bacteria was increased during storage day from 5.70×102 to 7.1×105 cfu/g of sample. Similarly the psychrophilic count was also increased from 2.6×102 to 6.8×104 cfu/g of sample. The organoleptic score for appearance, colour, taste, odour, texture and overall acceptability reduced significantly (p < 0.05) with increase of storage period. Therefore an ideal shelflife for storing fish cutlet in refrigerated condition was found as 18 days.
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