1992

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Browsing 1992 by Subject "Quality Changes,Fish Sausage ,Potato Starch Powder,Room Temperature"

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    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