SHELF LIFE STUDY OF JAWALA CHUTTNEY PREPARED FROM JAWALA (ACETES SPP)S. T Sharangdher, J.M. Koli and B.R. Chavan
Non - penaeid prawn is a Major fishery, which is grossly under utilized.The chief method of its utilization is in the dried form. Diversification in the product range is considered essential for the sustained growth of this major fishery of Jawala. Processing the several fish incorporated products has been repocted. Extraction of protein from Jawala prawns (Acetes spp.) has been reported and preparation of edible powder by Mulbagal et al., (1980). However, information on development of value added or ready to eat Jawala chuttney to serve products from non-penaeid prawns is limited. The up gradation of these species Acetes spp may achieved by use of improved handling and developing preparation of value added products that presently fetch low prices and which is a sure way of effective utilization and distribution of Acetes spp in glut season.This paper details the recipe and process for "Javvala chutteny" this product is popular in Maharashtra. Orgnoleptically and microbiologically these Javvala Chutney was excellent condition up to six months for human consumption. After this period, the product slowly started developing rancid and beyond nine months the development of rancidity was rapid and became bitter in taste.The problem of rancidity in Jawala chutteny was insignificant owing to low fat content.
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