Preparation of prawn pickle and its storage characteristics
Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.
| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
2001
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| Subjects: | Fisheries, pickling, prawn, clams, mussels, shellfishes, fishes, processing fishery products, storage methods, storage effects, organoleptic characteristics, |
| Online Access: | http://hdl.handle.net/1834/32399 |
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