STUDY ON THE EFFECTS OF ANTIOXIDANTS CITRIC ACID AND ASCORBIC ACID ON THE QUALITY OF SURMAI, Scomberomorus guttatus, STEAKS DURING CHILLED STORAGE

Dr. Devdatta Lad; Ashitosh Shivekar

Volume : VII, Issue : IV, April - 2018

STUDY ON THE EFFECTS OF ANTIOXIDANTS CITRIC ACID AND ASCORBIC ACID ON THE QUALITY OF SURMAI, Scomberomorus guttatus, STEAKS DURING CHILLED STORAGE

Dr. Devdatta Lad, Ashitosh Shivekar

Abstract :

Fishes contain high amount of Polyunsaturated Fatty Acids once the fish dies these Polyunsaturated Fatty Acids reacts with free oxygen radicals and undergoes oxidation. Upon oxidation the fatty acids present in the fish muscles become rancid and this leads to rancidity. The present research aims in studying the effects of antioxidants Citric acid and Ascorbic acid on the quality of Surmai, Scomberomorusguttatus, steaks during chilled storage. Results of the research shows that the Acid value and free fatty acid value is observed to be less in steaks treated with Citric acid then Ascorbic acid and control steaks. Overall the Citric acid is found to be a good antioxidant for the Surmai fish steaks. It has kept the pH value stable by controlling the rancidification by forming less free fatty acid and Peroxide, which are important indicators of the level of rancidification of the fats.