BIOCHEMICAL AND ORGANOLEPTIC CHANGES OF FISH BALL IN CURRY PREPARED FROM CATLA CATLA AND STORED AT -18°CA.D. Kolekar, A.U. Pagarkar , J.G. Kedar, T.E. Baug and V.R. Bhatkar
Fish ball in curry was prepared as per the standardized method and recipe. Prepared fish ball in curry packed in standup pouches and stored at -18Â°C. The organoleptic score for overall acceptability of the catla fish ball in curry kept in frozen storage showed slight decreasing trend from 0 to 300 days. The pH showed slightly decreased in frozen stored fish ball in curry from 6.38 to 5.10. The peroxide value in frozen stored fish ball in curry increased from 2.27 to 12.37. The total volatile base-nitrogen (TVB-N) value of catla fish ball in curry increased in frozen stored from 5.04 to 25.65. The total plate count increased from initial value of 1.7 x 102 to 6.7 x 104cfu/g during frozen storage sample. It was observed that the product was acceptable organoleptically and biochemically upto the 285 day at -18Â°C.
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