In present study “Effect of Aloe Vera coating on the Quality of indo pacific-king mackerel fish Chunks during Chilled Storage”Indo pacificking mackerel fish chunks were dipped in aqueous solution containing 25%, 50%, 75% and 100% Aloe vera Gel before chilled storage for 8 Days. Their physical (color and drip loss), biochemical (peroxide value), chemical (moisture) and organoleptic characters (textural) were analyzed. Both control and Treated Fish chunks samples were analyzed periodically. There were significant Differences between Coated fish chunks and the Control group in all parameters evaluated. Aloe vera at 75% and 100% concentration was able to prevent Lipid oxidation, PV and Drip loss properly. However, Coating containing 25% Aloe vera did not have the desired effect on characteristics. Fish chunk with higher concentration of Aloe vera had better Textural properties during chilled storage. Result also indicates the positive effect of aloe vera coating on the sensory quality of Fish Chunks. | Effect of aloe vera coating on quality of Indo-pacific king mackerel (Scomberomorus guttatus) chunks during chilled storage
