Premium
Chemical Changes During Frozen Storage of Pomphrets, Mackerel, and Sardines
Author(s) -
PAWAR S. S.,
MAGAR N. G.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb15419.x
Subject(s) - chemistry , food science , ribose , fish <actinopterygii> , citric acid , mackerel , alcohol , biochemistry , fishery , biology , enzyme
SUMMARY The effects of quick and slow freezing processes, with and without glazes, on the storage life of three commercially important fish from the Bombay Coast were studied. During storage, moisture content decreased, resulting in an apparent increase in total crude proteins. Glazing showed a definite advantage over control fish in the retention of moisture during storage. Sarcoplasmic ATP‐ase activity decreased very slowly during storage. Total ribose decreased, whereas Ba‐acetate alcohol nonprecipitable ribose increased to a different extent in all three fish. The ratio of Ba‐acetate alcohol nonprecipitable ribose to total acid‐soluble ribose (denoted as R) was found to be higher in slowly as against quickly frozen fish, indicating a greater extent of cell damage in the former. Large quantities of trimethyl‐amine, nonprotein nitrogen and ribose were lost from the fish on thawing. Of all the glazes used, that containing citric acid was most effective in preserving the color of the fish. All glazes prolonged storage life by protecting from rancidity and desiccation.