Effect of spices on improving the stability of frozen stored fish mince
Effect of spices on improving the stability of frozen stored fish mince
Date
1992
Authors
Joseph, J.
George, C.
Perigreen, P.A.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
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 .
Description
Keywords
Spices, frozen storage, fish mince, fatty fish
Citation
fishery technology 1992: 29(1), 30-34