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

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dc.contributor.authorJoseph, J.
dc.contributor.authorGeorge, C.
dc.contributor.authorPerigreen, P.A.
dc.date.accessioned2013-12-21T05:09:25Z
dc.date.available2013-12-21T05:09:25Z
dc.date.issued1992
dc.description.abstractThe 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.identifier.citationfishery technology 1992: 29(1), 30-34en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1053
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectSpicesen_US
dc.subjectfrozen storageen_US
dc.subjectfish minceen_US
dc.subjectfatty fishen_US
dc.titleEffect of spices on improving the stability of frozen stored fish minceen_US
dc.typeArticleen_US
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