Abstract


K. Immaculate jeyasanta and Jamaal Patterson*

Freezing is the method used for preserving fresh fish and other seafood products in home. In this study two different freezing such as dip in and traditional freezing method was followed to increase the shelf life of fish stored in a refrigerator. The quality were analyzed by sensory, microbial and biochemical methods. The results showed that dip in freezing fish can remain healthy and nutritious for a longer time without deteriorating its quality. All the quality parameters are within the acceptable limit in dip in freezing method than the traditional freezing. The best method for storing fresh fish in the refrigerator by dip in freezing method which increase the shelf life and reduce the seasonal wastage of a large amount of fish.

Share this article

Awards Nomination

Select your language of interest to view the total content in your interested language

Indexed In
  • Index Copernicus
  • Google Scholar
  • Sherpa Romeo
  • Open J Gate
  • Academic Keys
  • ResearchBible
  • CiteFactor
  • Electronic Journals Library
  • OCLC- WorldCat
  • Universitat Vechta Library
  • Leipzig University Library
  • Max Planck Institute
  • Leibniz Information Centre
  • GEOMAR Library Ocean Research Information Access
  • OPAC
  • WZB
  • ZB MED
  • Bibliothekssystem Universität Hamburg
  • German National Library of Science and Technology
  • Universitat Des Saarlandes Library