QUALITY CHANGES IN ANTIOXIDANT TREATED MINCED MEAT FROM HORSE MACKEREL (MEGALASPIS CORDYLA) DURING THE FROZEN STORAGEFaisal Rashid Sofi, Vijay Kumar Reddy S., K.K. Sabha Nissar, R.K. Ratankumar Singh and Girija G. Phadke
The effect of washing and anti-oxidant (Tannic acid) treatment on the quality of minced meat of Megalaspis cordyla (Horse mackerel) during frozen storage was observed. Minced meat of Megalaspis cordyla was divided in to three lots T0, T1, T2. T1 was washed with cold water, T2 with cold water containing tannic acid (100 mg/Kg) and T0 was without washing. All the lots were frozen at -40oC and stored at -20 ± 2oC for 125 days and were subjected to biochemical 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 biochemical and sensory characteristics compared to T1 and T0.
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