Wednesday , 22 May 2024

The Quality Changes of Rohu (Labeo rohita) treated with Lemon gelatin during frozen storage (-120C).

Roopma Gandotra, Meenakshi Koul*, Sweta Gupta, Vaini Gupta, Dalbir Singh, Ritu Kumari and Rizwan-uz-Zaman 
Department of Zoology, University of Jammu, India

Presently an attempt was made to study the effect of low temperature on the quality changes in raw untreated muscle (RM) and lemon gelatin (LGT) treated fish muscle of rohu (Labeo rohita))  stored in freezer for a period of 30 days. In fresh (unfrozen) samples, protein(15.93±0.04%), fat (3.86±0.04%), moisture (84.74±0.1%.),and ash content (1.79±0.01%) were found to be the highest. A significant total percental decrease (p≤0.05) in protein, lipid, moisture and ash content was found in both the samples after 30 days of storage. It was 26.44%, 47,91%, 10.37%, 31% in raw samples and 20.17%, 25.63%, 7.21%, 14.4% in Lemon Gelatin treated samples respectively.  Rancidity development was measured by several biochemical parameters including Free Fatty Acid (FFA), Extract Release Volume (ERV) and Thiobarbituric acid (TBA).Besides pH and quantitative microbial analysis was determined during 30 days of storage. The FFA,ERV, TBA and pH was 0.47, 37,0 & 6.4 in raw samples on day 0 where as  it significantly changed to 3.67, 25, 3.17 & 7.8 in LGT and to 5.27, 12, 5.45 & 7.85 in RM respectively at the end of storage(P<0.05).Results showed that microbial count of LGT samples was significantly lower than those in control samples.(p<0.05).
Keywords: Rohu, Lemon Gelatin, frozen storage, microbial count, Labeo rohita

Scroll To Top