QUALITY OF KING SCALLOP (PECTEN MAXIMUS) AND SPRAT (SPRATTUS SPRATTUS SPRATTUS) PACKED IN ICE, CLING FILM AND ALUMINUM FOIL AND STORED AT REFRIGERATED TEMPERATURE (0-4°C )

Authors

  • K. Azam Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
  • Ruiz- Capillas Institute of Food Health Quality, The University of Hull, Hull HU6 7RX, United Kingdom
  • M. Mostafa Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna 9208, Bangladesh
  • Mahmudur Rahman Business Administration Discipline, Khulna University, Khulna 9208, Bangladesh

DOI:

https://doi.org/10.53808/KUS.2001.3.1.0108-L

Keywords:

Fish technology; Pecten maximus; Sprattus sprattus sprattus; Aluminum foil; Cling film; Ice storage

Abstract

Comparative study of quality of King scallop (Pecten maximus) and Sprat (Spratus sprattus sprat’s) packed in ice, cling film and alluminium foil at 40C were conducted. Sensory (Inspection) and chemical changes (TVB-N, TMA-N and TMAO-N) were determined for a period of 16 days. In general, TMA-N increased and TMAO-N decreased progressively with increased storage time for both the species. However, significant differences (P<0.05) were observed in the concentrations of TMA-N and TVB-N in fish packed in alluminium foil and cling film compared to fish stored in ice. The biochemical results were in agreement with the sensory score. Ice packed fish showed better quality and longer shelf life compared to fish packed in either aluminum foil or cline film.

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Published

27-05-2001

How to Cite

[1]
K. . Azam, R.-. . Capillas, M. . Mostafa, and M. . Rahman, “QUALITY OF KING SCALLOP (PECTEN MAXIMUS) AND SPRAT (SPRATTUS SPRATTUS SPRATTUS) PACKED IN ICE, CLING FILM AND ALUMINUM FOIL AND STORED AT REFRIGERATED TEMPERATURE (0-4°C )”, Khulna Univ. Stud., pp. 421–426, May 2001.

Issue

Section

Life Science

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