82
Views
0
CrossRef citations to date
0
Altmetric
Articles

Comparative Evaluation of Patties Prepared from Pacific White Shrimps (Litopenaeus vannamei) Grown in Inland Saline Water and Brackish Water Regimes during Frozen Storage

, ORCID Icon, , , &

References

  • Albulushi I.M., Kasapis S., Al-Oufi H., Al-Mamari S. 2005. Evaluating the Quality and Storage Stability of Fish Burgers during Frozen Storage. Fish Sci. 71(3):648–54.
  • Allan GL, Fielder DS, Fitzsimmons KM, Applebaum SL, Raizada S. 2009. Inland saline aquaculture. In: Burnell G, Allan G, editors. New technologies in aquaculture. Cambridge (UK): Woodhead Publishing. p. 1119–1147.
  • AOAC. 2005. Official Methods of Analysis. 18th ed. Washington DC. (USA): Association of Official Analytical Chemists.
  • Arvanitoyannis I.S., Tsitsika E.V., Panagiotaki P. 2005. Implementation of Quality Control Methods (Physico‐chemical, Microbiological and Sensory) in Conjunction with Multivariate Analysis Towards Fish Authenticity. Int J Food Sci Technol. 40(3):237–63.
  • BAM. 2004. Aerobic plate count. In: Bacteriological analytical manual. Washington (DC): Food and Drug Administration. p. 134–138.
  • Brewer M.S. 2007. What is warmed-over flavor. In: American Meat Science Association fact sheet. Des Moines (USA): Pork Center of Excellence. p. 1–5.
  • Chomnawang C., Nantachai K., Yongsawatdigul J., Thawornchinsombut S., Tungkawachara S. 2007. Chemical and Biochemical Changes of Hybrid Catfish Fillet Stored at 4°C and Its Gel Properties. Food Chem. 103(2):420–27.
  • Delfieh P., Rezaei M., Hosseini H., Vali Hosseini S., Zohrehbakhsh E., Regenstein J.M. 2013. Effects of Cooking Methods on Proximate Composition and Fatty Acids Profile of Indian White Prawn (Fenneropenaeus Indicus). J Aquat Food Prod Technol. 22(4):353–60.
  • EU/EC. 2008. Amending Regulation (EC) No 2074/2005 as Regards the Total Volatile Basic Nitrogen (TVB-N) Limits. In: COMMUNITIES, CoTE, editor, 1022/2008. Luxembourg (Europe): Official Journal of the European Union. p. 18–20.
  • FAO. 2018. The State of World Fisheries and Aquaculture 2018- Meeting the Sustainable Development Goals. Rome (Italy): FAO Technical publication.
  • Farajzadeh F, Motamedzadegan A, Shahidi SA, Hamzeh S. 2016. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control (67):163–170.
  • Gopakumar K. 2002. Fishery products. In: Text book of fish processing technology. New Delhi (India): Directorate of Information and Publications of Agriculture, Indian Council for Agricultural Research. p. 271–302.
  • Haghshenas M., Hosseini H., Nayebzadeh K., Kakesh B.S., Mahmoudzadeh M., Fonood R.K. 2015. Effect of Beta Glucan and Carboxymethyl Cellulose on Lipid Oxidation and Fatty Acid Composition of Pre-cooked Shrimp Nugget during Storage. LWT Food Sci Technol. 62 (2):1192–97. doi:10.1016/j.lwt.2015.01.042
  • Hayashi T., Yamaguchi K., Konosu S. 1981. Sensory Analysis of Taste‐active Components in the Extract of Boiled Snow Crab Meat. J Food Sci. 46(2):479–83.
  • Huss H.H. 1988. Fresh Fish Quality and Quality Changes. Rome (Italy): FAO Fisheries Series No 29; p. 131.
  • ICMSF (International Commission on Microbiological Specification for Foods). 1978. Sampling Plans for Fish and Shellfish. In: Microorganisms in Foods. Sampling for Microbiological Analysis: Principles and Scientific Applications. Vol. 2 (2). Toronta (Canada): University of Toronto Press; p. 181–96.
  • Javith M.A., Balange A.K., Xavier M., Hassan M.A., Sanath Kumar H., Nayak B.B., Krishna G. 2020. Comparative Studies on the Chemical Composition of Inland Saline Reared Litopenaeus Vannamei. J Culinary Sci Technol. 18:1–14.
  • Kilinc B. 2007. Microbiological, Sensory and Colour Changes of Anchovy (Engraulis encrasicholus) Patties during Refrigerated Storage. J Muscle Foods. 20(2):129–37.
  • Liang M., Wang S., Wang J., Chang Q., Mai K. 2008. Comparison of Flavour Components in Shrimp Litopenaeus Vannamei Cultured in Sea Water and Low Salinity Water. Fish Sci. 74(5):1173–79.
  • Llorca E., Hernando I., Perez-Munuera I., Quiles A., Fiszman S.M., Lluch M.Á. 2003. Effect of Batter Formulation on Lipid Uptake during Frying and Lipid Fraction of Frozen Battered Squid. Eur Food Res Technol. 216(4):297–302.
  • Ludorff W, Meyer V. 1973. Untersuchungsverfahren (Investigation). In: Kietzmann U, Antonacopoulos N, Wunsche G, editors. Fische und Fischerzeugnisse (Fish and fish products). Hamburg: Paul Parey, Verlag. p. 202–237.
  • Mahmoudzadeh M.A.R.Y.A.M., Motallebi A.A., Hosseini H.E.D.A.Y.A.T., Haratian P, Ahmadi H.A.M.E.D., Mohammadi M.E.H.R.D.A.D., Khaksar R. 2010. Quality Assessment of Fish Burgers from Deep Flounder (Pseudorhombus Elevatus) and Brushtooth Lizardfish (Sauridaundo Squamis) during Storage at −18°C. Iran J Fish Sci. 9(1):111–26.
  • Marshall D.L., Wiese-Lehigh P.L. 1997. Comparison of Impedance, Microbial, Sensory, and pH Methods to Determine Shrimp Quality. J Aquat Food Prod Technol. 6(2):17–31.
  • MPEDA. 2018. MPEDA annual report 2017–2018. Kochi (India): The Marine Products Export Development Agency. Ministry of Commerce and Industry, MPEDA House.
  • Okpala C.O.R., Choo W.S., Dykes G.A. 2014. Quality and Shelf Life Assessment of Pacific White Shrimp (Litopenaeus Vannamei) Freshly Harvested and Stored on Ice. LWT Food Sci Technol. 55(1):110–16.
  • Orak H.H., Kayisoglu S. 2008. Quality Changes in Whole, Gutted and Filleted Three Fish Species (Gadus Euxinus, Mugil Cephalus, Engraulis Encrasicholus) at Frozen Storage Period (−26°C). ActaScientiarumPolonorumTechnologiaAlimentaria. 7(3):15–28.
  • Roy Luke A., Allen Davis D., Patrick Saoud I., Chris Boyd A., Harvey Pine J, Claude Boyd E. 2010. Shrimp Culture in Inland Low Salinity Waters. Rev Aquacult. 2:191–208.
  • Sen D.P. 2005. Advances in freezing technology. In: Sachidev S, Sachidev R, editors. Advances in fish processing technology. New Delhi (India): Allied Publishers. p. 532–567.
  • Serdaroglu M., Deniz E.E. 2001. Balıklardavebazısuürünlerindetrimetilamin (TMA) Vedimetilamin (DMA) Oluşumunuetkileyenkoşullar. Ege J Fish Aquat Sci. 18(3–4):575–81.
  • Tarladgis B.G., Watts M., Younathan M. 1960. A Distillation Method for the Quantitative Determination of Malonaldehyde in Rancid Foods. J Oil Chem Soc. 37:44–48.
  • Thanonkaew A., Benjakul S., Visessanguan W., Decker E.A. 2006. The Effect of Metal Ions on Lipid Oxidation, Colour and Physicochemical Properties of Cuttlefish (Sepia Pharaonis) Subjected to Multiple Freeze–thaw Cycles. Food Chem. 95(4):591–99.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.