000			01902nam a2200229Ia 4500
008			170324s9999 xx 000 0 und d
082			_a664
100			_aDaniel Christ Dhas
100			_eResearcher
245		0	_aEffect of processing and storage on the contents of Polyaromatic Hydrocarbons (PAHs) in commercially important cured fishery products
245		0	_cby C. Daniel Christ Dhas
250			_aM. F. Sc
260			_aThoothukudi
260			_bFisheries College and Research Institute
260			_c1997
300			_a72p
300			_bCol. Photo
500			_aInclude reference
521			_a"Fresh sardines (Sardinella fimbricata) were purchased from Tuticorin Fishing Harbour and processed into dry cured, salt cured and smoke cured products. Samples were analysed at different stages of processing for the determination of polyaromatic hydrocarbons (PAHs) content, particularly chrysene, 9,10-dimethyl benzanthracene, benzo(a)pyrene and 20-methyl cholanthrene, using organic solvents and High Performance Liquid Chromatography. PAHs were found to be absent in fresh fish. As the processing progressed, the PAHs started appearing and gradually increased. The proximate composition and microbiological and sensory characteristics were also analysed for all the samples. Cured fishery products prepared in the laboratory and those purchased from the market were stored in gunny bags at room temperature for 57 days. Samples were drawn for analyses fortnightly during storage. The PAHs level decreased during storage and was almost insignificant after 60 to 75 days of storage in all the products. The microbial load increased with increase in moisture levels, while fat and salt content decreased during storage. There was a gradual loss in sensory qualities of all the cured products on storage."
650			_aEffect of processing and storage - Fishery products
942			_cRF
999			_c10785 _d10785