TY  - BOOK
AU  - Ritu Agrawal 
AU  - Nambudiri D D (Guide)
TI  - Effect of Cryoprotectants During Frozen Storage jon Quality of Leached Minced Meat From Tilapia Oreochromis Mossambicus (Peters)
U1  - 639.2 
PY  - 2003///
CY  - Panangad
PB  - Department of Processing Technology, College of Fisheries
N2  - 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. 


UR  - http://krishikosh.egranth.ac.in/handle/1/5810105190
ER  -