Preparation and use of freshwater fish,rohu (Labeo rohita) protein dispersion in shelf-life extension of the fish steaks |
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| Affiliation: | 1. Central Institute of Fisheries Education, Andheri, Mumbai 400 061, India;2. Food Technology Division, Bhabha Atomic Research Center, Mumbai 400 085, India;1. Department of Public Health, Section of Environmental Health, University of Copenhagen, Copenhagen, Denmark;2. National Institute of Public Health, University of Southern Denmark, Denmark;1. Department of Speech-Language Pathology and Audiology, University of Pretoria, Pretoria, South Africa;2. Ear Sciences Centre, School of Surgery, The University of Western Australia, Nedlands, Australia;3. Ear Science Institute Australia, Subiaco, Australia;3. Program in Pulmonary Vascular Disease, Vascular Biology Center, Georgia Regents University, Augusta, Georgia 30912;4. Department of Surgery, Georgia Regents University, Augusta, Georgia 30912 |
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| Abstract: | A process to enhance shelf-life of freshwater fish, rohu, on ice using combination treatment of coating the fish steaks with gel dispersion from the same fish and low-dose gamma irradiation is described. Washed pieces of freshwater fish, rohu were converted into gel by dilute acetic acid treatment. The gel was homogenized in water to a dispersion having 29 g/L protein, apparent viscosity of 1.0 Pa s and pH 3.5. Coating of fresh rohu steaks by dipping in the dispersion for 1 h or gamma irradiation at 1 kGy gave a shelf-life of 32 days in ice, in comparison to 20 days for the untreated steaks. Irradiation at 1 kGy of the dispersion-coated steaks enhanced their shelf-life to 42 days. Bleaching of the pink colour of the steaks by the treatment was prevented when one of either butylated hydroxy anisole or ascorbic acid was incorporated at 5 g/kg (w/v) in the dispersion. |
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