Effect of a Previous Washing Step with Tannic Acid on the Quality of Minced Horse Mackerel (Trachurus trachurus) During Frozen Storage |
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| Authors: | Faisal Rashid Sofi S M Zofair Vijay Kumar Reddy Surasani K K Sabha Nissar Rajkumar Ratankumar Singh |
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| Institution: | 1. Department of Fish Processing Technology, College of Fisheries, KVAFSU, Mangalore, Karnataka, Indiasofi_faisal@yahoo.com;3. Department of Fish Processing Technology, College of Fisheries, Junagadh Agricultural University, Veraval, Gujarat, India;4. Department of Fish Processing Technology, College of Fisheries, KVAFSU, Mangalore, Karnataka, India |
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| Abstract: | Fatty fish have been recognized as potential raw material for production of minced meat; however, they are prone to oxidation and further deterioration. In the present study, the effect of washing and antioxidant (tannic acid) treatment on the quality of minced meat of Trachurus trachurus (horse mackerel) during frozen storage was observed. Minced meat of Trachurus trachurus was divided into three lots (T0, T1, and T2). T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/kg), and T0 was not washed. All the lots were frozen at ?40°C and stored at ?20 ± 2°C for 125 days and were subjected to biochemical, microbiological, and sensory evaluation at regular intervals of 25 days. The antioxidant treatment with tannic acid at the dosage used was found effective in minimizing the rancidity problems of minced meat (T2), compared to T0 and T1. During the whole period of storage, samples from T2 showed good quality in terms of microbiological, biochemical, and sensory analysis compared to T1 and T0. |
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| Keywords: | Trachurus trachurus fatty fish antioxidant minced meat quality frozen storage |
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