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 |
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.
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