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Somarajan T.,Directorate of Research on Woman in Agriculture Bhubaneswar | Ninan G.,Central Institute of Fisheries Technology Cochin India | Kuttanppilly Velayudhanelayodam L.,Central Institute of Fisheries Technology Cochin India | Abubacker Aliyamveettil Z.,Central Institute of Fisheries Technology Cochin India | Puthanpurackal Kizhakkathil B.,Central Institute of Fisheries Technology Cochin India
Journal of Food Process Engineering | Year: 2015

Effects of smoking duration as well as turmeric treatment on the quality characteristics of ready-to-cook sutchi catfish fillets during chill storage were evaluated. One lot of fillet portions was dip treated in 2% turmeric solution (w/v) and smoked at 60C for 1h. Another lot was dip treated in 2% turmeric solution (w/v) and smoked at 60C for 2h. Significant reductions in the free fatty acid (FFA), peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values were observed in samples treated with turmeric and smoked for 1h (T1) and 2h (T2) compared to their respective control samples (C1 and C2) during storage at 4C. Smoking for 2h has significantly reduced FFA formation, but increased PV and TBARS of both control and treated samples during storage. Highest total volatile base-nitrogen content was observed in C1 followed by C2 samples. The textural parameters showed a decreasing trend in all the samples over the storage period. Higher hardness values were observed in C2 and T2 samples compared to C1 and T1 samples. The sensory scores were found to be higher for the treated samples, among which T2 samples showed the highest overall acceptability score. The results of the present study revealed a shelf life of 7, 14, 17 and 21 days for C1, T1, C2 and T2 samples, respectively, during chill storage. © 2015 Wiley Periodicals, Inc. Source

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