DEVELOPMENT OF FISH PICKLES FROM LOW COST FISHS.T. Sharangdhar, J.M. Kofi, V.P. Joshi, S.B. Patange and M.T. Sharangdhar
The pathogenic microorganism initially in raw material is seen destroyed on frying in oil. On storage upto six months, the bacterial qualities of both fish pickles have been good. Dhoma pickle has remained in acceptable condition throughout the period of storage. The mackerel pickle developed a dark colour at the top layer and rancid flavour in the sixth month. The higher fat content might have contributed to the poor shelf life of Mackerel pickle. The pickle prepared from Mackerel and Dhoma were acceptable for human consumption upto six month organoleptically and microbiologi cal ly.
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