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Effect of Film‐Forming Gums in the Preservation of Salted and Dried Indian Mackerel ( R astrelliger kanagurta Cuvier)
Author(s) -
Shetty C Subhashchandra,
Bhaskar N,
Bhandary M H,
Raghunath B S
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199604)70:4<453::aid-jsfa521>3.0.co;2-3
Subject(s) - organoleptic , food science , shelf life , agar , guar gum , curing (chemistry) , chemistry , fish <actinopterygii> , dried fish , sodium alginate , biology , sodium , fishery , bacteria , genetics , polymer chemistry , organic chemistry
Curing preservation of fish is the most popular method in the developing countries and India is no exception. Different film‐forming gums, namely sodium alginate, tamarind kernel powder, guar gum and agar agar were tried to find their effect in preservation of salted and dried mackerel and in extending the shelf‐life of these products. Various biochemical, microbiological and organoleptic parameters were recorded during the storage period. The treatment of salted dried fish with gum solutions and subsequent formation of film upon drying was found to be the best in preserving the quality of salted fish. The effect of film forming gums on the shelf‐life of the products was found to be highly significant ( P< 0·05) as compared to the control.