Quality and Shelf Life of Fillets and Cubes of a Marine Perch (Lethrinus lentjan(Lacepede,1802)) Smoked by a mechanical Smoker
By: Sindhu S.
Contributor(s): Krishnakumar S(Guide).
Material type:
BookPublisher: Panangad Department of Processing Technology,College of Fisheries 2004DDC classification: 639.2 Online resources: Click here to access online Dissertation note: MFSc Abstract: A study was undertaken for the preparation of cubes and fillets from
a marine perch King emperor or Pig face bream (Lethrinus lentjan,
(Lacepede), 1802)). A method was standardised for preparation of smoked
cubes and fillets.
The parameters standardised were brining conditions, draining
conditions, pre-drying conditions, smoking temperature and smoking time.
The various brining conditions studied were brine concentrations of 10 %,
15 % and 20 % for brining times 15 min, 30 min and 45 min each. The
various draining conditions studied were draining at room temperature and
refrigerated conditions for periods of 15 min, 30 nun and 45 min. The pre
drying conditions studied were pre-drying in tray drier and smoking kiln at
500e for 15 min, 30 min and 60 min. The smoking conditions studied were
smoking at temperatures of so'c, 90oe, 1 oo'r: for 1 hr, 2 hrs and 3 hrs each.
Salt content, moisture content and phenol content of the samples were
analysed based on parameters studied in addition to sensory evaluation.
Based on the test results the following treatments were selected viz., brine
concentration of 10 % and brining time 15 min, draining under refrigerated
condition for 30 min, pre-drying in tray drier for 30 min at 500e and
smoking temperature of 800e for a period of 3 hrs.
Smoked cubes and fillets were prepared using the standardised
procedure and subjected to storage studies for a period of four months under
different packing conditions viz., (i) smoked cubes and fillets packed in PE
bags (ii) smoked cubes and fillets dried at 500e for 1 hr and then packed in
PE bags and (iii) smoked tubes and fillets dried at 500e for I hr and then
packed in paper bags. Quality changes during the storage period were
155
monitored 15 days time intervals for parameters viz., moisture content,
per cent free fatty acids, thio barbituric acid value, total plate count, total
fungal count and sensory evaluation.
Samples packed in paper bags remained acceptable only up to 60
days of storage and samples packed in PE bags were acceptable upto 90
days of storage.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 639.2 SIN/QU (Browse shelf) | Available | 172349 |
MFSc
A study was undertaken for the preparation of cubes and fillets from
a marine perch King emperor or Pig face bream (Lethrinus lentjan,
(Lacepede), 1802)). A method was standardised for preparation of smoked
cubes and fillets.
The parameters standardised were brining conditions, draining
conditions, pre-drying conditions, smoking temperature and smoking time.
The various brining conditions studied were brine concentrations of 10 %,
15 % and 20 % for brining times 15 min, 30 min and 45 min each. The
various draining conditions studied were draining at room temperature and
refrigerated conditions for periods of 15 min, 30 nun and 45 min. The pre
drying conditions studied were pre-drying in tray drier and smoking kiln at
500e for 15 min, 30 min and 60 min. The smoking conditions studied were
smoking at temperatures of so'c, 90oe, 1 oo'r: for 1 hr, 2 hrs and 3 hrs each.
Salt content, moisture content and phenol content of the samples were
analysed based on parameters studied in addition to sensory evaluation.
Based on the test results the following treatments were selected viz., brine
concentration of 10 % and brining time 15 min, draining under refrigerated
condition for 30 min, pre-drying in tray drier for 30 min at 500e and
smoking temperature of 800e for a period of 3 hrs.
Smoked cubes and fillets were prepared using the standardised
procedure and subjected to storage studies for a period of four months under
different packing conditions viz., (i) smoked cubes and fillets packed in PE
bags (ii) smoked cubes and fillets dried at 500e for 1 hr and then packed in
PE bags and (iii) smoked tubes and fillets dried at 500e for I hr and then
packed in paper bags. Quality changes during the storage period were
155
monitored 15 days time intervals for parameters viz., moisture content,
per cent free fatty acids, thio barbituric acid value, total plate count, total
fungal count and sensory evaluation.
Samples packed in paper bags remained acceptable only up to 60
days of storage and samples packed in PE bags were acceptable upto 90
days of storage.
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