FT Vol.29(2)

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Quality Changes in White Sardine, Kowala cowl (Cuv.) during Frozen Storage
(Society of Fisheries Technologists (India) Cochin, 1992) Serrao, A.D; Hiremath, G.G; Dora, K.C
Experiments were conducted to evaluate the quality changes in white sardine Kowulu cava! (Cuv.) treated with BHA and ascorbic acid and sulphite during frozen storage at -20°C, for a period of 180 days. White sardine iced immediately after harvest and subsequently frozen within 6 to 8 h was in good condition over a period of 6 months at -20°C There was no significant difference in quality between the control, antioxidant treated and sulphite treated samples during storage.
Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature
(Society of Fisheries Technologists (India) Cochin, 1992) Hegde, Ganapati; Chandrasekhar, T.C; Dora, K.C
Fish sausages were prepared from the minced meat of croaker (lohnius spp.)by mixing with 7% potato starch dried powder. Control samples without potato starch dried powder were also prepared and both samples were stored at room temperature (28 i 2°C). The studies showed that the control samples remained in acceptable condition for 3 days, where as the potato starch powder added samples were in acceptable condition for 2 days only. The total plate count of control samples were lower than that of the potato starch added samples