Cause of Yellow Discolouration in Iced and Frozen Cuttlefish Fillets and its Control
By: Sophia Margaret Joseph.
Contributor(s): Sherief P M (Guide).
Material type:
BookPublisher: Panangad Department of Processing Technology, College of Forestry 2001DDC classification: 639.2 Online resources: Click here to access online Dissertation note: MFSc Abstract: The cause of yellow discolouration in ice stored and subsequently frozen
cuttlefish fillets of Sepia aculeata was investigated in this study. The fillets were
subjected to the following treatments (l) control (2) dip in 2% salt + 0.2% citric acid
solution for 10 min. and (3) dip in 0.01% BHA solution for 10 min., prior to ice
storage for a duration of six days. The iced fillets were frozen on the zero day,
second day and fourth day of iced storage. Both the iced and frozen samples were
periodically subjected to various biochemical and sensory evaluations.
The NPN and alpha amino nitrogen contents of the salt + citric acid samples,
both in the iced and the frozen samples, were found to be higher than those of the
other two. This suggests that salt + citric acid are capable of retaining moisture and
preventing the leaching of NPN compounds. This is supported by the sensory
evaluation results, which gave higher scores~lt + citric acid treatment. The increase
A
in TVBN and TMA contents were found to be less pronounced in the salt + citric
acid treated samples suggesting the microbial and enzyme inhibitory action of the
salt and citric acid. The increase in the PV and TBARS were also less in this
treatment when compared to the control, showing antioxidant property of citric acid.
The BHA treated samples showed the least rise in PV and TBARS both in iced and
frozen material, indicating its effectiveness as an antioxidant. .
Sensory evaluation of the iced samples showed no discolouration during the
period of six days, but the fourth day frozen untreated samples showed yellow
discolouration after the eight weeks of storage. Since the salt + citric treatment and
BHA treatment are effective in retarding the yellow discolouration, a Maillard or an
149
aldehyde amine type reaction is postulated as the possible cause of yellow
discolouration in frozen stored cuttlefish. As the proteolytic activity at the site of
appearance of yellow discolouration was high, the amino compounds formed by the
enzyme action may be taking part in the aldehyde - amine reaction, the aldehyde
being produced by autoxidation of the unsaturated phospholipids of the meat.
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Theses
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KAU Central Library, Thrissur Theses | 639.2 SOP/CA (Browse shelf) | Available | 171844 |
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MFSc
The cause of yellow discolouration in ice stored and subsequently frozen
cuttlefish fillets of Sepia aculeata was investigated in this study. The fillets were
subjected to the following treatments (l) control (2) dip in 2% salt + 0.2% citric acid
solution for 10 min. and (3) dip in 0.01% BHA solution for 10 min., prior to ice
storage for a duration of six days. The iced fillets were frozen on the zero day,
second day and fourth day of iced storage. Both the iced and frozen samples were
periodically subjected to various biochemical and sensory evaluations.
The NPN and alpha amino nitrogen contents of the salt + citric acid samples,
both in the iced and the frozen samples, were found to be higher than those of the
other two. This suggests that salt + citric acid are capable of retaining moisture and
preventing the leaching of NPN compounds. This is supported by the sensory
evaluation results, which gave higher scores~lt + citric acid treatment. The increase
A
in TVBN and TMA contents were found to be less pronounced in the salt + citric
acid treated samples suggesting the microbial and enzyme inhibitory action of the
salt and citric acid. The increase in the PV and TBARS were also less in this
treatment when compared to the control, showing antioxidant property of citric acid.
The BHA treated samples showed the least rise in PV and TBARS both in iced and
frozen material, indicating its effectiveness as an antioxidant. .
Sensory evaluation of the iced samples showed no discolouration during the
period of six days, but the fourth day frozen untreated samples showed yellow
discolouration after the eight weeks of storage. Since the salt + citric treatment and
BHA treatment are effective in retarding the yellow discolouration, a Maillard or an
149
aldehyde amine type reaction is postulated as the possible cause of yellow
discolouration in frozen stored cuttlefish. As the proteolytic activity at the site of
appearance of yellow discolouration was high, the amino compounds formed by the
enzyme action may be taking part in the aldehyde - amine reaction, the aldehyde
being produced by autoxidation of the unsaturated phospholipids of the meat.
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