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Effect of spices on improving the stability of frozen stored fish mince

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dc.contributor.author Joseph, J.
dc.contributor.author George, C.
dc.contributor.author Perigreen, P.A.
dc.date.accessioned 2013-12-21T05:09:25Z
dc.date.available 2013-12-21T05:09:25Z
dc.date.issued 1992
dc.identifier.citation fishery technology 1992: 29(1), 30-34 en_US
dc.identifier.uri http://hdl.handle.net/123456789/1053
dc.description.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 . en_US
dc.language.iso en en_US
dc.publisher Society of Fisheries Technologists (India), Cochin en_US
dc.subject Spices en_US
dc.subject frozen storage en_US
dc.subject fish mince en_US
dc.subject fatty fish en_US
dc.title Effect of spices on improving the stability of frozen stored fish mince en_US
dc.type Article en_US

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