EFFECTS OF FROZEN STORAGE ON LIPID FRESHNESS PARAMETERS AND SOME FUNCTIONAL-PROPERTIES OF OIL SARDINE (SARDINELLA LONGICEPS) MINCE

Authors
VERMA JK SRIKAR LN SUDHAKARA NS SARMA J
Citation
Jk. Verma et al., EFFECTS OF FROZEN STORAGE ON LIPID FRESHNESS PARAMETERS AND SOME FUNCTIONAL-PROPERTIES OF OIL SARDINE (SARDINELLA LONGICEPS) MINCE, Food research international, 28(1), 1995, pp. 87-90
Citations number
20
Categorie Soggetti
Food Science & Tenology
Journal title
Food research international → ACNP
ISSN journal
09639969
Volume
28
Issue
1
Year of publication
1995
Pages
87 - 90
Database
ISI
SICI code
0963-9969(1995)28:1<87:EOFSOL>2.0.ZU;2-W
Abstract
Frozen storage of oil sardine mince stored for 150 days at -20(+/-1)de grees C resulted in a decrease in protein solubility (PS), emulsifying capacity (EC), relative viscosity (RV), and an increase in cook loss (CL), peroxide value (PV) and free fatty acids (FFA); water-holding ca pacity (WHC) in terms of absorbed water (AM(W)) and retained water (RM (W)) decreased up to 120 and 60 days respectively. An increase in WHC was observed during subsequent frozen storage. Significant correlation s (P less than or equal to 0.05) existed between PS versus EC, RV, CL, PV and FFA. Sensory attributes of cooked mince were rated acceptable up to 90 days.