Behaviour of freeze dried ready-to-serve fish based food preparations during prolonged storage at room temp has been studied and reported in this paper. Storage life of such products under the conditions employed in this study can be reckoned in years at our ambient temps

Govindan, T.K.

Aquatic Commons

T. K. GOVINDAN** 
Central Institute of Fisheries Technology, Cochin-682011 
Behaviour of freeze dried ready-to-serve fish based food 
preparations during prolonged storage at room temperature has 
been studied and reported in this paper. Storage life of such 
products under the conditions employed in this study can be 
reckoned in years at our ambient temperatures. 
INTRODUCTION 
The development and freeze drying of 
ready-to-serve foods based on fish such 
as fish salads, fish soup mixes and prawn 
cake have been described in two earlier 
communications (Govindan, 1969, 1970). 
Preparation of fish salads from prawn, seer, 
tuna and cullawah, fish soup mixes from 
seer and cullawah and a fish cake from 
prawn and their preservation by freeze 
drying have been dealt with in those papers. 
The present work pertains to a study of 
the behaviour of such products on prolo-
nged storage at room temperature. 
EXPERIMENTAL PROCEDURE 
The products were prepared and freeze 
dried as described earlier (op. cit.), packed 
in hermetically sealed tin containers in an 
atmosphere of nitrogen and stored at 
ambient temperatures. Samples were with-
drawn at intervals and analysed according 
to AOAC (1960) methods. 
RESULTS AND DISCUSSION 
Results of initial analysis of the 
products immediately after preparation are 
presented in Table I, whereas Table II 
summarises the changes that these products 
undergo during prolonged storage at room 
temperature. 
It may be seen from Table I that the 
fat contents of the products are fairly 
high, as also the salt contents. It is weU 
known that common salt accelerates deve-
lopment of rancidity in salt cured fatty 
fish. However, in the case of these pro-
ducts, they are fuUy protected against 
hydrolytic and oxidative changes by their 
low moisture contents and the inert atmo-
sphere inside the containers. This fact is 
fully borne out by their low peroxide and 
free fatty acid values even after prolonged 
periods of storage at room temperature 
of the order of two years and more. 
OrganolepticaHy also, the products retained 
*Part IV: This journal, Vol. 11, No. 2 1974 
*"'Present address: Central Institute of Fisheries Technology Sub-station, Kakinada-533002. 
VoL ~l No. 1 1975 35 
Govindan: .Storage ctiaracteristics of ready-to-seriJe freeze dried foods 
TABLE I 
Initial analyses of the products. 
Product Moisture: % Crude· protein 
(Nx6.25) 
Fat:% NaCl: 0/,., 
Prawn cake 
Ribbon fish salad 
Seer fish salad 
Seer soup mix 
Cullawah salad 
3.432 
2.927 
3.536 
2.086 
59.65 
48.05 
58.51 
44.54 
46.64 
11.57 
24.00 
28.78 
26.81 
33.29 
6.471 
4.240 
7.164 
4.810 
TABLE II 
Chemical changes occurring in 
fish based foods during 
Product Period of sto-
rage: months 
11 
Prawn cake 
16~ 
21 
24t 
28 
Ribbon fish salad 20 
Seer fish salad 18t 26 
Seer soup mix 13 18 
6JI. 
2 
Cullawah salad 12 
16 
*ml N/500 thiosulphate per g. fat. 
:I:% of fat as oleic acid. 
Moisture 
% 
1.738 
L740 
2.828 
3.604 
1.677 
3.494 
3.113 
1.645 
2.302 
2.738 
0.936 
1.957 
1.270 
their colour, appearance, crispness, texture 
and ,flf!YOUr intact throughout the periods 
of storage. 
Hence, the ready-to-serve fish based 
freeze dried foods can be preserved for 
prolonged periods, of the order of years, 
provided they are packed in hermetically 
sealed tin containers under an inert atmo-
sphere of nitrogen. 
ACKNOWLEDGEMENT 
The author wishes to thank Dr. R. V. 
Nair, Director, C. I. F. T., Cochin-682011, 
36 
freeze dried, ready-to-serve, 
prolonged storage. 
Peroxide Free fatty 
value* acids:!: 
2.241 
3.700 3.781 
2.363 3 832 
6.421 2.324 
1.323 2.768 
2.599 9.642 
2.560 5.795 
2.905 2.448 
1.946 12.72 
0.835 9.66 
8.786 0.677 
2.656 1.079 
1.284 1.o70 
Organoleptic 
quality 
Good 
" 
" 
" 
" 
Good 
" 
Good 
" 
Good 
" 
" 
for kind permission to publish these results 
and to Shri. S. Ayyappan Pillai, Junior 
Fishery Scientist, for technical assistance 
during the course of this study. 
REFERENCES 
AOAC. 1960 Official Methods of Analysis 
9th Ed. Association of Official Agri-
cultural Chemists, Washington. 
Govindan, T. K., 1969. Res. & Ind., 
14, 3:120. 
Govindan, T. K., 1970. Res. & Ind., 15, 
3 : 162. 
Fish. Techno!. 


Freeze drying of fishery products: Part V - Storage characteristics of ready-to-serve freeze dried foods

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Freeze drying of fishery products: Part V - Storage characteristics of ready-to-serve freeze dried foods

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