STORAGE CHARACTERISTICS OF “FISH PAKODA” FROM PINK PERCH (NEMIPTERUS JAPONICUS) MEAT AT 40CS.S. Patil, J.M. Koli, S.T. Sharangdher and M.T. Sharangdher
The ready-to-eat fish pakoda was prepared by using pink perch meat and packed in L.D.P.E. pouches and stored at 40C. Quality characteristics viz. proximate composition, biochemical, microbiological and sensory characteristics were studied and shelf life was determined. The pH, TMA-N , peroxide vale and TVB-N content showed gradual increase during storage. The results of biochemical parameters pH, TVBN, TMAN and PV were 6.30 to 6.70, 2.90 to 12.90, 2.70 to 7.90 and 2.80 to 7.90 respectively. Microbial parameters such as TPC, E. coli, Staphylococcus and Salmonella are not detected throughout the storage study. Organoleptic evaluation revealed that the fish pakoda can be stored for 7 days at 40C.
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