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Researcher Girija, S
Advisor Dr.Surendran, P K
Source CUSAT-Thesis
Content type Text
Educational Degree Doctor of Philosophy (Ph.D.)
File Format PDF
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Earth sciences ♦ Geology, hydrology & meteorology
Subject Keyword Fish technology, ♦ Minced fish, ♦ Bacteriology, ♦ Changes in fish
Abstract The quality of minced fish, as mentioned earlier depends largelyon the type and quality of the raw material used, as well ason the processing methods employed. Moreover, fish mincinginvolves cutting up of tissues thereby increasing surface areato a great extent and releasing of enzymes and nutrients fromthe tissues. Due to these factors fish mince is relatively moreprone to chemical. autolytic and microbial spoilage. Hence studyof minced fish with these factors in focus is very important.Equally important is the availability, price and preference ofthe raw material vis-a-vis the end products and the storageperiod 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 productsfrom mince and to study their storage life.
Education Level UG and PG
Learning Resource Type Thesis
Publisher Institution Cochin University of Science and Technology