PREPARATION OF VALUE ADDED PRODUCT FROM FISH (FISH PAKODA)A. K. KHAN, A.ZARINA LANJEKAR, A. M. SHAIKH AND N.T. ANSARI
Fish Pakoda was prepared as per the standardized method and recipe and subjected to storage as refrigerated temperature (-3 to 0°C) and at cold storage temperature (- 20°C). Since it is a value added product of to be sold immediately to the consumer the storage period was subjected to one month only. The conclusions were made on the basis of organoleptic quality, bacterial load and biochemical indices on the basis of data obtained, was concluded that the product kept at refrigerated temperature (-3 to 0°C) and cold storage temperature were acceptable up to one month. Key words: Fish pakocia, shelf life, Nemipterus Japanicies surimi.
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