Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C
Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.
| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
2003
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| Subjects: | Fisheries, processing fishery products, standardization, minced products, storage life, fishery products, Nemipterus japonicus, fish balls, |
| Online Access: | http://hdl.handle.net/1834/32441 |
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