Effect of frozen storage on lipids and functional properties of proteins of dressed Indian oil sardine (Sardinella longiceps)

Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)

“…The significant increase in TBARS values indicated oxidative deterioration. Malonaldehyde can interact with other compounds such as amines, nucleosides and nucleic acid, proteins, amino acids and phospholipids, or other aldehydes that are end-products of lipid oxidation, to form polymers that decrease the quality of fish (Fernandez, Perez-Alvarez, & Fernandez-Lopez, 1997;Nazemroaya, Sahari, & Rezaei, 2009;Pournis, Papavergou, Badeka, Kontominas, & Savvaidis, 2005;Sarma, Vidya, & Srikar, 2000). During the first stages of oxidation (up to the sixth month), the concentrations of TBARS in C1 and C2 were significantly lower than in the control sample.…”

Studies on the Quality of Fish Cutlet Prepared from Rohu (Labeo rohita) during Refrigerated Storage

“…These prepared products can be stored in different temperature as refrigerated and cold storage. Freezing and frozen storage of fish cutlet, fish finger and fish burger are commonly used because of the consistency, reliable quality, ease of transportation and the fact that they are very close to fresh equivalents (Tokur et al, 2004 andSharma et al, 2000). The main parameters which affect the shelf life of the stored products are the production form, features of packing material, storage temperature, packing process and machines that are used (Baygar et al, 2008).…”

Quality Assessment of Mince Based Products Made from Mrigal (Cirrhinus mrigala) During Frozen Storage

“…Freezing and frozen storage of fish cutlet and fish fingers are commonly used because of the consistency, reliable quality, ease of transportation and the fact that they are very close to fresh equivalents (Tokur et al, 2004 andSharma et al, 2000). Battered and breaded or coated systems have the benefits of versatility and familiarity because they enhance the flavor and texture of processed food products (Biswas et al, 2004).…”