Storage characteristics of smoked and frozen seer fish (Scomberomorus commersoni) fillets held at -20 degrees C.

摘要

The quality of frozen smoked seer fish (Scomberomorus commersoni) fillets was evaluated. Seer fish fillets were dipped in saturated brine solution for 6 minutes and dried for 10 minutes. Pre-dried fillets were smoked in AFOS smoking kiln at 90 degrees C for one hour using wooden shavings. Air speed was maintained at 1.3-1.5 m/s. Smoked fillets were frozen at -40 degrees C using plate freezer and stored at -20 degrees C. Changes in biochemical and organoleptic qualities were assessed periodically. The results showed that smoked seer fish fillets were acceptable at the end of 180 days of frozen storage. Moisture content was decreased, but fat and protein contents were marginally increased. Free fatty acid content, peroxide value and thiobarbituric acid value were significantly increased during storage. Volatile base nitrogen (index of spoilage of cured fish products) was lower than the maximum limits at the end of 180 days of storage. A significant reduction in total viable bacterial count was observed. The product was consistently liked by the panellists until 4th month of storage. However, a slight decrease in the mean score for the last 2 months was observed, which could be due to slight toughening in texture, reduction in salt taste, and detectable rancidity. It is concluded that hot smoked frozen seer fish fillets could be stored for more than 6 months in cold storage at -20 degrees C without considerable changes in the required quality characteristics..