EFFECT OF MODIFIED STARCH ON THE SHELF LIFE OF FROZEN FISHBALL IN CURRY AT -20°CA. S. DESAI* V. R. JOSHI AND A.U. PAGARKAR
In seafood industry fish paste products prepared with cryoprotectant such as ordinary starch, Sugar polyphosphate etc. During frozen storage (-20'C), products undergone changes like rereograciation freeze- synersisis that affect the product quality. The aim of the present study was prepared fish paste product like fishball in curry product by mixing fishball with incorporation of different combination of ordinary starch (OS) and modified starch (MS) viz. 30:70,40:60, 50:50, 60:40, 70:30, 100% MS and 100% OS. The product were frozen at Â—40Â°C and stored at Â—20Â°C and subjected to biochemical (Peroxide value (PV), Total ti tratable Acidity (TTA), pH, Moisture), organoleptic (Appearance, Taste, Colour)Â„ microbiological ( Total Plate Count,TPC) and physical test (Folding Test, Expressible water) at regular monthly intervals. Among the different combinations tried, it was observed that the fishball in curry product prepared with combination of 60% ordinary starch and 40% modified starch could be stored for six months with minimal changes in organoleptic, expressible water and gel strength. The products were acceptable up to six month s from the organoleptic and oxidative rancidity point of view.
Enter your contact information below to receive full paper.