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Vol. 10, Special Issue 11 (2021)

Sensory evaluation and proximate composition analysis of pasteurized crab meat and determination of its peroxide and free fatty acid value during storage at 4° Celsius

Author(s):
Tabinda Shabir Yaswi and Blossom KL
Abstract:
In the present findings, the range of Free Fatty Acid formation was found to be between 0.53±0.002 and a final value of 2.11±0.006 for control sample and between 0.43±0.002 to a final value of 1.45±0.002 in the sample with VP+1%O respectively. Peroxide Values increased from an initial value of 0.84±0.001mEqO2/kg fat to 12.87±0.004mEqO2/kg fat in the control sample and 0.70±0.004 mEqO2/kg fat to 5.59±0.006 mEqO2/kg fat in the sample with vaccum packing (VP+1%O). Proximate composition analysis revealed the moisture content 76.3 ± 2.5%, protein content 19.1 ± 1.7%, fat content 0.86 ± 0.1% and ash content 1.7 ± 0.1% and the present differences between compositions might be related to variations in temperature, nutrient availability, migration behaviors, animal physiology and reproductive strategies. The sample with a combination of oregano oil and vacuum packaging showed value well below the acceptability limit. The sensory scores were recorded to go down during the chilled storage period especially for the control sample in which rate of decrease was the most rapid (p<0.05) to each other in terms of lowering of sensory attributes. The end results showed a greater sensory acceptability of the samples treated with oregano oil.
Pages: 2954-2958  |  538 Views  275 Downloads
How to cite this article:
Tabinda Shabir Yaswi and Blossom KL. Sensory evaluation and proximate composition analysis of pasteurized crab meat and determination of its peroxide and free fatty acid value during storage at 4° Celsius. The Pharma Innovation Journal. 2021; 10(11S): 2954-2958.

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