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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2015, Vol. 2, Issue 6, Part D

Quality evaluation and shelf life assessment of raw and value added fish product (fish cutlet) of Wallago attu during frozen storage conditions (-12 °C)


Author(s): Vaini Gupta, Roopma Gandotra, Meenakshi Koul, Sweta Gupta, Dalbir Singh Parihar

Abstract: An attempt was undertaken to evaluate and compare the shelf life of frozen raw and value added fish product (fish cutlets) of Wallago attu. The fish samples were subjected to biochemical and microbial analysis at an interval of ten days during thirty days of storage period. Results of biochemical and microbial assessment indicates a decreasing trend for protein, lipid, ash and moisture and an increasing trend for free fatty acid (FFA), thiobarbituric acid (TBA) and pH for both raw and fish cutlets. However, the fish cutlets depicted a lower percental decrease (P<0.05) for protein, lipid, ash and moisture as compared to the raw fish muscle. It was 39.2%, 60.94%, 13.72%, 9.38% in raw samples and 11.44%, 16.87%, 5.68 %, 3.31% in fish cutlets for protein, lipid, ash and moisture respectively at the end of storage period. Similarly, the microbial quality of fish cutlet was 2.8 log cfu/g against 8.55 log cfu/g in case of raw fish for Total plate count (TPC) at the end of thirty days. Thus, the biochemical and microbial analysis revealed that frozen value added fish product (fish cutlets) are healthy for human consumption upto the end of storage period while the raw fish muscles crossed the permissible limits for the same on 10thday of frozen storage.

Pages: 243-247  |  1206 Views  8 Downloads

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How to cite this article:
Vaini Gupta, Roopma Gandotra, Meenakshi Koul, Sweta Gupta, Dalbir Singh Parihar. Quality evaluation and shelf life assessment of raw and value added fish product (fish cutlet) of Wallago attu during frozen storage conditions (-12 °C). Int J Fish Aquat Stud 2015;2(6):243-247.
International Journal of Fisheries and Aquatic Studies