Evaluation of Fish Curry from Farmed and Wild Caught Indian Major Carps of Tarai Region, Uttarakhand
Evaluation of Fish Curry from Farmed and Wild Caught Indian Major Carps of Tarai Region, Uttarakhand
Date
2013
Authors
Gupta, Monika
Upadhayay, A.K.
Pandey, N.N.
Kumar, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
The differences between pond cultured and naturally
occurring (wild) Indian major carps (Catla catla,
Labeo rohita, Cirrhinus mrigala) from the reservoirs in
terms of proximate composition of the fishes and
sensory evaluation of fish curry made out of them
are presented in this communication. Comparatively
higher protein and ash but lower fat and
carbohydrate were observed in wild fish species.
The cultured fishes possessed high moisture and fat
content. The panelist choice went in favour of fish
curry prepared from Labeo rohita. There was
superior preference for curry prepared from the
wild fish over the cultured fish owing to stronger
texture, required elasticity of chewing, pleasant taste
and more delicious flavor. The results clearly
indicate that wild fish is preferable to cultured fish
due to firm texture, excellent affable taste and
flavour.
Description
Keywords
Proximate analysis, fish curry, sensory evaluation, wild, cultured, Indian major carps
Citation
Fishery Tech 50(1):60-65