Girija, S; Dr.Surendran, P K(Cochin University of Science and Technology, October 23, 1993)
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Abstract:
The quality of minced fish, as mentioned earlier depends largely
on the type and quality of the raw material used, as well as
on the processing methods employed. Moreover, fish mincing
involves cutting up of tissues thereby increasing surface area
to a great extent and releasing of enzymes and nutrients from
the tissues. Due to these factors fish mince is relatively more
prone to chemical. autolytic and microbial spoilage. Hence study
of minced fish with these factors in focus is very important.
Equally important is the availability, price and preference of
the raw material vis-a-vis the end products and the storage
period it passes through. In the present study. changes in the bacterial flora. both quantitative and qualitative of the dressed fish, viz. Nemipterus japonicas and mince from the same fish during freezing and frozen storage have been investigated in detail. The effect of a preservative. viz. . EZDTA on the bacteriological and shelf life characteristics of the minced fish has also been investigated.
Attempts have also been made to develop various types of products
from mince and to study their storage life.