Microbial risk assessment and process standardization for cook-chill fish and partially processed value added fish
By: ANJU.
Contributor(s): Namboodiri D D (Guide).
Material type:
BookPublisher: Panangad Department of Processing Technology, College of Fisheries 2007DDC classification: 631.56 Online resources: Click here to access online Dissertation note: MFSc Abstract: A study was undertaken for the preparation of cook-chill fish from Selar crumenophthalmus and partially processed value added fish from Oreochromis mossambicus and their microbial risk analysis. Standardization of processing technique for both products was done.
Parameters standardized were brining conditions and blanching conditions for cook-chill fish. Standardization of brining condition was carried out for partially processed value added fish.
Various brining conditions studied were brine concentrations of 3%, 5%, 6% for 5min, 10min, 15min and blanching at 75oC for 60sec, 90sec, and 120sec for cook-chill fish. In the case of partially processed value added fish brining concentrations of 1%, 2%, 3% for 5min, 10min, and 15min.
Salt content and sensory evaluation were carried out, in case of cook-chill fish to select best blanching time. TPC values were determined. Based on the results the following treatments were selected. In the case of cook-chill fish brine concentration of 5% for 10min and blanching at 75oC for 90sec were selected. For partially processed value added fish the brine concentration of 2% for 10min was selected.
Both products were packed and chill stored using ice at 4oC. Cook-chill fish was packed in polyethylene and heat sealed. Partially processed value added fish was vacuum packed in 12 polyester laminated with polyethylene 200 gauge. Control was used for comparative study. Control in the case of cook-chill fish (Selar crumenophthalmus) was fish fillets stored without any brining, cooking treatments. For partially processed value added fish (Oreochromis mossambicus), control was not given any brine treatment, was packed in polyethylene and heat sealed using electric heat sealer.
During storage TMA, TVB-N, TPC and test for specific microorganisms were carried out. Results of quality parameters showed a greater shelf life of five days for test samples compared to the control in both the products.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
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KAU Central Library, Thrissur Theses | 631.56 ANJ/MI PG (Browse shelf) | Available | 172726 |
MFSc
A study was undertaken for the preparation of cook-chill fish from Selar crumenophthalmus and partially processed value added fish from Oreochromis mossambicus and their microbial risk analysis. Standardization of processing technique for both products was done.
Parameters standardized were brining conditions and blanching conditions for cook-chill fish. Standardization of brining condition was carried out for partially processed value added fish.
Various brining conditions studied were brine concentrations of 3%, 5%, 6% for 5min, 10min, 15min and blanching at 75oC for 60sec, 90sec, and 120sec for cook-chill fish. In the case of partially processed value added fish brining concentrations of 1%, 2%, 3% for 5min, 10min, and 15min.
Salt content and sensory evaluation were carried out, in case of cook-chill fish to select best blanching time. TPC values were determined. Based on the results the following treatments were selected. In the case of cook-chill fish brine concentration of 5% for 10min and blanching at 75oC for 90sec were selected. For partially processed value added fish the brine concentration of 2% for 10min was selected.
Both products were packed and chill stored using ice at 4oC. Cook-chill fish was packed in polyethylene and heat sealed. Partially processed value added fish was vacuum packed in 12 polyester laminated with polyethylene 200 gauge. Control was used for comparative study. Control in the case of cook-chill fish (Selar crumenophthalmus) was fish fillets stored without any brining, cooking treatments. For partially processed value added fish (Oreochromis mossambicus), control was not given any brine treatment, was packed in polyethylene and heat sealed using electric heat sealer.
During storage TMA, TVB-N, TPC and test for specific microorganisms were carried out. Results of quality parameters showed a greater shelf life of five days for test samples compared to the control in both the products.
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