English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Organoleptical and microbiological shelf-life evaluations of whole Indian mackerel (Rastrelliger kanagurta) were monitored during storage at 4°C for 144 hours, 15°C for 72 hours and at 25°C for 24 hours. The Organoleptical shelf life of Indian mackerel was found to be 151 hours at 4°C, 59.7 hours at 15°C and 19.4 hours at 25°C. Bacteria of Indian mackerel were dramatically grown at 4°C, 15°C and 25°C exceeding the bacterial spoilage limit of fish (7 log cfu/g) that limited by International Commission on Microbiological Specifications for Foods, and reached to about, 7.83±0.23, 8.43±0.17 and 8.25±.51 log cfu/g, respectively. Microbiological shelf-life of Indian mackerel was found to be 118.2 hours at 4°C, 44.2 hours at 15°C and 15.6 hours at 25°C. Microbiological shelf life in studied fish was significantly shorter than the Organoleptical shelf life in the same fish. In this study, each of quality parameters was varied significantly (P<0.05) among storage temperatures.

The Effect of Storage Temperature (4°C, 15°C and 25°C) on The Shelf Life of Whole Marine Fish (Rastrelliger kanagurta)