“Effect of ginger dip treatment on quality changes of chill stored Indian mackerel (Rastrelliger kanagurta) fish fillet”

Authors

  • Poojaben D. Tanna Department of Fish Processing Technology, College of Fisheries Science, JAU, Veraval
  • Chintan J. Kariya Valia Institute of Technology, Bharuch
  • Durga C. Fofandi Department of Fish Processing Technology, College of Fisheries Science, JAU, Veraval
  • Dr. B.G.Chudasama -
  • Dr. D.V.Bhola -

Keywords:

Indian Mackerel (Rastrelliger kanagurta) fish fillets, Ginger extract, Drip loss, Quality changes, Peroxide value and Storage

Abstract

The effect of ginger extract on stability and sensory quality of Indian mackerel (Rastrelliger kanagurta)
fillets stored in cooler was determined over 10 days. Sensory, physical and chemical analyses were performed to
investigate quality changes and to determine the stability of the fillets. The lowest peroxide value (2.03 meq/Kg) was
recorded in 3% ginger extract treated samples, while the highest peroxide value (8.33 meq/Kg) in without ginger
extract samples (Control). The organoleptic results showed that samples treated with 1% ginger extract had a good
acceptance, and were significantly different, when compared to the control after 10 days of storage. Drip loss was
decreased with 3% ginger extract. The objective of this study was to examine the effect of ginger extract on the Indian
mackerel fillets. During the period of storage, the formation of primary and secondary oxidation were less intensive
than that of the control sample.

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Published

2019-12-25

How to Cite

Poojaben D. Tanna, Chintan J. Kariya, Durga C. Fofandi, Dr. B.G.Chudasama, & Dr. D.V.Bhola. (2019). “Effect of ginger dip treatment on quality changes of chill stored Indian mackerel (Rastrelliger kanagurta) fish fillet”. International Journal of Advance Research in Engineering, Science & Technology, 6(12), 41–44. Retrieved from https://ijarest.org/index.php/ijarest/article/view/1970

Issue

Vol. 6 No. 12 (2019): Volume: 06, Issue: 12 - December, 2019.

Section

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