Refine your search
Collections
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Parmar, Ejaz
- Freshness Evaluation of Fish by Quality Index Method (QIM) and Instrumental Method at Veraval Fish Landing Centre
Abstract Views :231 |
PDF Views:0
Authors
Affiliations
1 Department of Harvest and Post Harvest Technology, College of Fisheries Science (J.A.U.), Veraval (Gujarat), IN
1 Department of Harvest and Post Harvest Technology, College of Fisheries Science (J.A.U.), Veraval (Gujarat), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 42-46Abstract
Fisheries has always been the main industries in the Veraval (Gujarat) and are dominated by the Fisherman. Veraval is home to a large number of fish processing factories in G.I.D.C. which export prime quality seafood to USA, Japan, SE Asian, Gulf and EU Countries. For that it required a very fresh quality raw material. Freshness makes a major contribution to the quality of fish or fishery products. For all kinds of products, freshness is essential for the quality of the final product. In this study freshness evaluation of selected fish species from single and multi-day fishing carried out at Veraval fish landing centre. Quality Index Method (QIM) and Distell Fish Freshness Meter (Model Torrymeter) are the most accurate and widely used methods to evaluate the fish freshness. The parameter for the basic of these are skin, smell, eyes, gills, colour and general appearance.Keywords
Fish, Quality Indexed Method, Instrumental Method Freshness, Meter Score Sheet.
References
- Anonymous (2011). User manual Distell fish freshness meter. Distell.com, Scotland, U.K. 1-54 pp.
- Devid, P. Green (2011). Sensory evaluation of fish freshness and eating qualities.Handbook of Seafood Quality, Safety and Health Applications. Blackwell Publishing Ltd. pp.29-37.
- Dholakia, A.D. (2010). Delicious seafood recipes. Daya Publishing House, Delhi, Pp.1-3.
- Joseph, Jose and Iyer, T.S.G. (2006). Sensory Evaluation. In: Gpakumar K. (Ed.) Textbook of Fish processing technology. Indian Council of Agricultural Research, New Delhi. pp.445-466.
- Lakshmanan, P.T. (2002). Fish Spoilage and quality assessment.In: Gopalakrishna Iyer, T.S., Kandoran, M.K., Thomas, M. and Mathew, P.T. (Eds.) Quality assurance in seafood processing. Central Institute of Fisheries Technology and Society of Fisheries Technology, Cochin. pp. 28-45.
- Larsen, E.P., Heldbo, J., Jespersen, C.M. and Nielsen, J. (1992). Development of a standard for quality assessment on fish for human consumption. In: H.H. Huss, M. Jacobsen and J. Liston (eds.) Quality Assurance in the Fish Industry. Proceedings of an International Conference, Copenhagen, Denmark, August 1991. Elsevier, Amsterdam, pp.351-358.
- Nanto, H., Sokooshi, H. and Kawai,T. (1993).Aluminium-doped ZnO thin film gas sensor capable of detecting freshness of sea foods. Sensors an actuators, pp.13-14.
- Ravishankar, C.N., Setty T.M.R. and Shetty, T.S. (1994). Use of Torrymeter for measurement of freshness of some commercially important Indian marine fishes. Indian J. Fisheries, 41(1): 28-32.
- Sims, G.G., Farn, G. and York, R.K. (1992). Quality indices for canned skipjack tuna: correlation of sensory attributes with chemical indices. J. Food Sci., 57 : 1112-1115.
- Solanki, J.B., Kotiya, A.S., Jetani, K.L., Dodia, A.R. and Parmar, H.L. (2011). Traditional storage method of dried fishes by sea sand for consumption along saurashtra coast, Gujarat. Fishing Chimes, 31(2): 50-52.