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Processing & preservation of mackerel by different antimicrobial coating and physico-chemical attributes of preserved mackerel

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Author: 
Patel Monika and Mishra Sunita
Abstract: 

Mackerel as food: is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. This study was carried out to investigate the potential of various antimicrobial coating including coating of lemon peel oil, olive oil, mustard oil on Physico-chemical attributes of Mackerel. The effectiveness of antimicrobial coating were tested with two parameters such as, pH value, total suspended solid (TSS), at the interval of 0 days, 5 days, 15 days, 25 days. Two type of antimicrobial coating were used with two type of packaging material to compare the effect of using antimicrobial coating. An antimicrobial coating contains an antimicrobial agent that inhibits the ability of microorganisms to grow. Antimicrobial coating added with natural antimicrobials is a promising preservation technology for raw and processed Mackerel because they provide good barrier against spoilage and pathogenic microorganisms. Results of antimicrobial on Physico-chemicals showed that pH was reduced on 25th day and TSS was also reduced on 25th days. Thus it is believe that antimicrobial coating has the potential in reducing the Physico-chemical parameters and increase the shelf life of mackerel.

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