Document Detail


Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.
MedLine Citation:
PMID:  22701059     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
Fish curry, a traditional Indian dish was prepared from farmed fish Cobia (Rachycentron canadum), packaged by two different cook-chill processes namely, sous vide cook chilled and hot filled technology and held at 2 °C. Biochemical composition revealed that fish curry contained 5% protein and 6% fat. Omega-3 fatty acids, eicosapentaenoic acid (EPA) retained 55.44% while docosahexaenoic acid (DHA) retained 29% during cook-chilling process. The major fatty acids in fish curry were C18:2, C12:0, C16:0 and C18:1. Shelf-life of sous vide cook chilled and hot filled technology processed fish curry were 8 and 12 weeks, respectively. Total bacterial counts were detected after 4 weeks and 12 weeks in sous vide cook chilled and hot filled technology processes, respectively. Total staphylococci were detected in sous vide cook chilled and hot filled technology processed cobia fish curry after 4 and 12 weeks, respectively. Total bacilli, anaerobic sulfite reducing clostridia, Salmonella, and lactic acid bacteria were absent. Hot filled technology process was more efficient and could be applied for chilled fish curry preservation for 12 weeks without any safety problems.
Authors:
R Jeya Shakila; B Edwin Raj; N Felix
Related Documents :
145859 - The effects of unsaturated fatty acid depletion on the proton permeability and energeti...
810159 - The effects of isovalerate supplementation on growth and fatty acid composition of tetr...
3758459 - Fatty acid induced hemolysis. protective action of ceruloplasmin, albumins, thiols and ...
14622989 - Isolation and characterization of unsaturated fatty acids as natural ligands for the re...
16645919 - The effect of insulin on the intracellular distribution of 14(r,s)-[(18)f]fluoro-6-thia...
991379 - Mass spectral identification of 2-(o-acyl)hydroxy fatty acid esters in the white portio...
3197799 - The influence of dietary low and high unsaturated fats and cholesterol on the fatty aci...
24726609 - Heterologous overexpression of a monotopic glucosyltransferase (mgs) induces fatty acid...
12534809 - The effect of acid shock on sporulating bacillus subtilis cells.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  18     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-06-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  261-9     Citation Subset:  IM    
Affiliation:
1Department of Fish Processing Technology, Fisheries College and Research Institute, Tamilnadu Veterinary and Animal Sciences University, Tuticorin, Tamilnadu, India.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resemblin...
Next Document:  Phenolic compounds from Andean mashua (Tropaeolum tuberosum) tubers display protection against soybe...