Abstract:
The frozen storage characteristics of minced fish incorporated with different concentrations
of dove, cinnamon and pepper were studied . Clove was found to have strong antioxidant
effect . As the concentration of the spices increased a proportional increase in the frozen
storage stability was noticed . Higher concentrations of clove and pepper (0 .2%) were not
appreciated by the taste panel . No consistent and concordant TBA values were obtained
for'samples incorporated with cinnamon and pepper while clove gave good results .
