Quality evaluation of ready-to-eat fish ball in curry

Authors

  • AD Kolekar Department of Fish Processing Technology and Microbiology, College of Fisheries Shirgaon, Ratnagiri- 415629, Maharashtra
  • AU Pagarkar Department of Fish Processing Technology and Microbiology, College of Fisheries Shirgaon, Ratnagiri- 415629, Maharashtra

DOI:

https://doi.org/10.3329/sja.v11i1.18373

Keywords:

Catla catla, fish ball in curry, chilled storage, quality evaluation

Abstract

Fish ball in curry (FBC) was prepared following standard recipe. Prepared FBC was packed in standup pouches and stored at 0 to -2°C. The organoleptic scores for overall acceptability of the FBC were slightly decreased within the storage period (12 days). The pH decreased from 6.38 to 6.07, while peroxide value increased from 2.27 to 9.47. The total volatile base-nitrogen (TVB-N) increased from 5.04 to 17.64. The total plate count increased from an initial value of 1.8 x 102 to 2.4 x 104 cfu g-1 during chilled storage. The Staphylcoccus aureus, Escherichia coli and Salmonella sp. were not detected throughout the study period. It was observed that the products stored at 0 to -2°C were acceptable organoleptically, and stable biochemically and microbiologically up to 9 days.

DOI: http://dx.doi.org/10.3329/sja.v11i1.18373

SAARC J. Agri., 11(1): 35-43 (2013)

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Published

2014-03-19

How to Cite

Kolekar, A., & Pagarkar, A. (2014). Quality evaluation of ready-to-eat fish ball in curry. SAARC Journal of Agriculture, 11(1), 35–43. https://doi.org/10.3329/sja.v11i1.18373

Issue

Vol. 11 No. 1 (2013)

Section

Articles

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