author(s)
Dhimmar H, Vala SR, Lende SR, Jora K, Vagh SN, Mevada J, Fofandi DC and Dhimmer S

abstract
The main objective of this study was to assess effects of food grade sodium acetate and water dip as control treatments on the chemical, physical and sensorial quality attributes of decapitated black pomfret (Formio niger) during chilled storage at 4 °C for 7 days. Results indicated that control fish samples have been shown to lose texture, and show a gradual deterioration in quality attributes with chilled storage. The rates of these deteriorations are increased as the time of storage progressed. On the other hand, Sodium acetate treated fish samples exhibit higher moisture retention, tenderness, and bound water at any given time of chilled storage as compared with control samples. The present data also demonstrate lower values of drip loss, TVB-N and TMAN, are recorded in sodium acetate-treated samples. Analysis indicated that chemical, physical and sensorial quality advantages have been resulted from soaking black pomfret (Formio niger) in chilled temperature at 2.5% Sodium acetate solution for 5 minutes prior to freezing. Organic acid treatment can be an alternative way to improve the quality of decapitated black pomfret (Formio niger) during chilled storage. We can conclude that, sodium acetate dip treatment is for the maintenance of the functional properties of the seafood proteins which helps the preservation of the muscle integrity.