Chilled storage stability of spice marinated and high pressure processed Indian white prawns (<i>Fenneropenaeus indicus</i>)

Joseph, Ginson; Kamalakanth, C. K.; Kumari, K. R. Remya; Bindu, J.; Asha, K.K.

doi:10.1080/08957959.2021.1957864

Cited by 2 publications

(4 citation statements)

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“…In crustaceans, Joseph et al . (2021) observed similar shelf life for unpressurised, marinated and vacuum‐packed prawn samples and then it was rejected due to off taste and flavour.…”

Section: Resultsmentioning

confidence: 99%

“…While for crustaceans, Joseph et al . (2021) studied the quality of marinated and vacuum‐packed processed Indian white prawns ( Fenneropenaeus indicus ) (control) could be preferable up to 19 th day of chilled (2 ± 1 °C) storage.…”

Section: Resultsmentioning

confidence: 99%

“…Joseph et al . (2021) studied that the TVB‐N value of marinated and vacuum‐packed Indian white prawns ( Fenneropenaeus indicus ) attained the point of rejection (35.34 mg/100 g) after 20 days of chill storage. Tsogas et al .…”

Section: Resultsmentioning

confidence: 99%

“…In crustaceans, Joseph et al . (2021) recorded the initial FFA content in marinated and vacuum‐packed prawns as 10.3 mg% oleic acid. Storage days significantly increased the FFA content in all samples ( P < 0.05), reaching up to 15.5 mg% of oleic acid after 20 days of storage.…”

Section: Resultsmentioning

confidence: 99%

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Chilled storage study of marinated and vacuum‐packed steaks of Otolithes cuvieri (Trewavas, 1974)

Parmar,

Mohite,

Pathan

et al. 2024

Int J of Food Sci Tech

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SummaryThis study investigates the potential of marination in extending the shelf life of vacuum‐packed croaker fish (Otolithes cuvieri, Trewavas, 1974) steaks by evaluating their organoleptic, biochemical and microbiological characteristics under chilled storage conditions (4 ± 1 °C) for 21 days. The marination process involves the use of natural preservatives such as salt, vinegar and spices, aiming to enhance flavour and texture. Results demonstrated that marination effectively reduces the rate of increase in total plate count (TPC), trimethylamine nitrogen (TMA‐N), total volatile basic nitrogen (TVB‐N), pH, peroxide value (PV) and free fatty acids (FFA) during storage, thereby extending the shelf life of the tested samples. Control (C) and marinated (M) samples of vacuum‐packed fish steaks remained organoleptically acceptable until the 9th and 15th days of chilled storage respectively. Due to the addition of marinating ingredients, significant changes were observed in taste, texture and proximate content. The maximum extension in shelf life for marinated samples is attributed to the combined antimicrobial and antioxidative effects of the different ingredients used in the marination process. These findings suggest that marination holds promise as a method for preserving fish products and satisfying consumer preferences for flavourful, ready‐to‐cook and economically viable seafood options.

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“…In crustaceans, Joseph et al . (2021) observed similar shelf life for unpressurised, marinated and vacuum‐packed prawn samples and then it was rejected due to off taste and flavour.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations