Ritu Agrawal
Effect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters) - Panangad Department of Processing Technology, College of Fisheries 2003
A study was conducted to develop the combination of cryoprotectants for
preventing quality changes in minced meat of tilapia (Oreochromis mossambicus
Peters), during frozen storage. A Japanese paste product called Kamaboko was also
prepared to study the effect of cryoprotectants on quality of minced meat based
product.
The cryoprotectants used for study were sucrose (8% w/w), sorbitol (8%w/w),
sucrose: sorbitol (8%w/w, 1:1 mixture) and sorbitol: sucrose: polyphosphate
(8%w/w, 3:4:1). A reference sample as control (without cryoprotectants) was also
maintained. Minced meat treated with different cryoprotectants was wrapped in 150
gauge polythene sheets and then was packed in waxed cartons. These waxed
cartons were then frozen in deep freezer at -40° C followed by storage in cold
storage at _200 C for 4 months.
Quality changes during storage were' monitored at fortnightly interval based
on various tests viz., cooking yield, free drip, centrifugal drip, myofibrillar protein
content, Sarcoplasmic protein content, folding test and sensory evaluation based on
whiteness, muddy taste, sweet taste and texture of cooked meat.
Minced meat treated with sorbitol: sucrose: polyphosphate and sucrose:
sorbitol remained acceptable with no significant difference in sensory quality, for
all four months of study: However minced meat treated with sucrose and sorbitol
separately and control (without cryoprotectant) showed significant lowering in
quality parameters during storage and were acceptable only for 45 days.
639.2 / RIT/EF
Effect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters) - Panangad Department of Processing Technology, College of Fisheries 2003
A study was conducted to develop the combination of cryoprotectants for
preventing quality changes in minced meat of tilapia (Oreochromis mossambicus
Peters), during frozen storage. A Japanese paste product called Kamaboko was also
prepared to study the effect of cryoprotectants on quality of minced meat based
product.
The cryoprotectants used for study were sucrose (8% w/w), sorbitol (8%w/w),
sucrose: sorbitol (8%w/w, 1:1 mixture) and sorbitol: sucrose: polyphosphate
(8%w/w, 3:4:1). A reference sample as control (without cryoprotectants) was also
maintained. Minced meat treated with different cryoprotectants was wrapped in 150
gauge polythene sheets and then was packed in waxed cartons. These waxed
cartons were then frozen in deep freezer at -40° C followed by storage in cold
storage at _200 C for 4 months.
Quality changes during storage were' monitored at fortnightly interval based
on various tests viz., cooking yield, free drip, centrifugal drip, myofibrillar protein
content, Sarcoplasmic protein content, folding test and sensory evaluation based on
whiteness, muddy taste, sweet taste and texture of cooked meat.
Minced meat treated with sorbitol: sucrose: polyphosphate and sucrose:
sorbitol remained acceptable with no significant difference in sensory quality, for
all four months of study: However minced meat treated with sucrose and sorbitol
separately and control (without cryoprotectant) showed significant lowering in
quality parameters during storage and were acceptable only for 45 days.
639.2 / RIT/EF