INFLUENCE OF ICE GLAZING AND LONG TERM STORAGE ON SOME QUALITY PARAMETERS OF ROHU FILLETS DURING FROZEN STORAGE

ABSTRACT This study was designed to investigate the influence of ice glazing on nutritional, chemical and microbial parameters of rohu fillets during frozen storage. Quality assessment of ice glazed rohu for up to 1 months at -12°C was done by the monitoring of nutritional quality, free fatty acids (FFA), thiobarbituric acid (TBA), pH and expressible moisture (EM). Results showed that free fatty acid, primary and secondary oxidation products, expressible moisture and pH value of ice glazed samples were significantly lower than those in control samples (p<0.05). Results indicated that ice glazing was effective in reduce lipid oxidation and increased shelf life of rohu frozen fillets. Similarly the microbial load of ice glazed samples was significantly lower as compared to control samples. Thus the employment of ice glazing alone or in combination with other protective strategies is recommended. Key words: rohu , Frozen storage Lipid oxidation, ice glazing. REFERENCES AOAC (1995). 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