Effect of Film-Forming Gums in thePreservation of Salted and Dried IndianMackerel (Rastrelliger kanagurtaCuvier)

Shetty, C Subhashchandra; Bhaskar, N.; Bhandary, Meghna; Raghunath, B S

doi:10.1002/(sici)1097-0010(199604)70:4<453::aid-jsfa521>3.0.co;2-3

Cited by 14 publications

(7 citation statements)

References 3 publications

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“…The variation in moisture content may be dependent on external temperature and RH during storage. Diffusion of gases and vapor through packaging material may be responsible for increase in moisture content (Palling 1980;Shetty et al 1996). Rao (1980) reported that if product contains less than 9% of moisture, it is safe for storage.…”

Section: Resultssupporting

confidence: 93%

Development and quality evaluation of value added instant rab mixes

Mogra

Choudhry

2012

J Food Sci Technol

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Rab is a traditional Rajasthani preparation prepared by boiling maize grits and or flour in buttermilk for 2-3 h. It is sour in taste with curd and cumin seed flavour and has thick soup like consistency. Two instant mixes of rab were developed using two types of curds prepared from two different culture combination (i) S. lactis+S. thermophilus+ S. diacetylactis and (ii) L. bulgaricus+S. diacetylactis. Processed greengram dhal and spinach leaves powder were added to the mixes for their value addition. In all, six mixes were developed from two types of curd. The mixes were analysed for nutritional composition at zero month and sensory characteristics and shelf life was evaluated for 4 months. The rab mixes provided moisture 4.0-5.5 g; protein 15.1-17.6 g; carbohydrate 62.3-70.29 g; energy 357-394 kcal; fat 4.4-6.1 g; iron 3.15-3.89 mg and calcium 346-386 mg per 100 g of mixes. There was an increase in protein, ash, fiber and iron content of mixes through value addition. Sensory evaluation of rab reconstituted from mixes revealed that the scores ranged between 7 and 8 depicting that rab was liked very much. The mixes were free from coliforms and S.aureus bacteria and the counts for TVC, yeast and molds were within safe limits during storage of 4 months at 28-30°C and RH 55-65%.

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Section: Resultssupporting

confidence: 93%

Development and quality evaluation of value added instant rab mixes

Mogra

Choudhry

2012

J Food Sci Technol

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“…The decrease of fat content of dried shrimp samples might be attributed to the lipid oxidation occurs during drying process and the storage period. These results were found to be within obtained by Shetti (1996) and Galhom (2002).In this concern, Abd El-Qader, (2014) reported that the decrease in fat content of dried chicken during storage period might be due to the hydrolysis of fat by some microorganisms or endogenous meat enzymes in addition to auto oxidation of fat by O 2 .…”

Section: Gross Chemical Composition Of Dried Shrimp Samplessupporting

confidence: 78%

Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis)

Rabie

Osheba

Ghoniem

et al. 2016

Journal of Food and Dairy Sciences

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This study was conducted to evaluate the quality attributes and safety assessment of dried shrimp treatments as affected by immersion process, type of immersion solution(sodium bisulphate and sodium tripolyphosphate) and drying methods (sun and oven drying) during storage at room temperature (25ºC±2ºC) up to 6 months. Keeping quality of these treatments during storage was evaluated by studying chemical composition, physicochemical, organoleptic properties and microbiological aspects. Results indicated that, fresh shrimp contained 79.20% moisture, 17.63% crude protein, 0.98 % crude fat and 2.19 % total ash. Also, significant differences (p> 0.05) were recorded in both chemical composition and all physicochemical properties between different dried shrimp treatments either at zero time or along storage periods. Sun dried samples had higher moisture content, TVN, TMAN and TBA values and were slightly lower in each crude protein, crude fat and pH values than shrimp samples dried by oven drying. Also, chemical composition of dried shrimp samples was not significantly affected by the type of immersion solution. Dried samples which immersed in sodium bisulfate had slightly higher TBA values and lower moisture content, pH values, TVN and TMAN than dried samples which immersed in sodium tripolyphosphate. Also, microbial load of dried shrimp samples was slightly affected by immersion process and the type of immersion solution. Dried shrimp samples which immersed in sodium bisulfate or sodium tripolyphosphate were lower microbial load (TBC, HB and yeast & mold) than samples prepared without immersion process. Moreover, dried shrimp samples which immersed in sodium bisulphate were slightly lower in both TBC and HB than that immersed in sodium tripolyphosphate. During storage periods, pH values, TVN, TMAN and TBA values and microbial load progressively increased as the period of storage increased for all dried shrimp samples. Finally, Sensory properties of fried sun dried shrimp samples were lower than those oven dried samples. Also, immersion in both sodium bisulfate and sodium tripolyphosphate led to improve the sensory properties of fried shrimp samples.

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“…Guar gum film shows Fig. 6 Oxygen permeability of the films Cellulose pronounced desorption hysteresis in equilibrium moisture content and can act as barrier to air and moisture (Keating et al 2013;Shetty et al 1996). The composite films showed lower WVP than TOCNs film, indicating that the introduction of HPG effectively reduced the WVP of the composite films.…”

Section: Contact Anglementioning

confidence: 99%

Properties of hydroxypropyl guar/TEMPO-oxidized cellulose nanofibrils composite films

et al. 2015

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Flexible hydroxypropyl guar/TEMPO-oxidized cellulose nanofibrils (HPG/TOCNs) composite films were prepared using a conventional solventcasting technique. Their properties were investigated with a variety of techniques including tensile test, Fourier-transform infrared spectroscopy, scanning electron microscopy, oxygen permeability test, water vapor permeability test, thermogravimetric analysis and water contact angle measurement. The results indicate that HPG and TOCNs have an excellent miscibility and their blending mass ratio can significantly affect the physical, thermal, oxygen barrier and water vapor barrier properties of the composite films. Compared with pure HPG film, the composite films exhibit higher tensile strength and oxygen barrier properties. The water vapor resistance and thermal stability of the composite films are slightly lower than those of HPG film. However, the excellent flexibility, transparency and gas-barrier properties of the environmentally friendly HPG/TOCNs composite film make it a promising packaging material for food and pharmaceutical industries.

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Effect of Film-Forming Gums in thePreservation of Salted and Dried IndianMackerel (Rastrelliger kanagurtaCuvier)

Cited by 14 publications

References 3 publications

Development and quality evaluation of value added instant rab mixes

Development and quality evaluation of value added instant rab mixes

Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis)

Properties of hydroxypropyl guar/TEMPO-oxidized cellulose nanofibrils composite films

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