Effect of Corn Oil on the Quality and Storage Stability of Pickled Fish
Effect of Corn Oil on the Quality and Storage Stability of Pickled Fish
Date
1990
Authors
BEHANAN, LIZY
D, SUDHARMA
M. K., MUKUNDAN
V., MALIKA
MATHEW, SALEENA
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The results of preparing lish pickles using corn oil and gingili oil are reported.
Results showed that the pickle made using corn oil and acetic acid was superior in
keeping quality, taste and texture than the pickle prepared using gingili oil and acetic
acid. In addition the production of alpha amino nitrogen and free fatty acid during
storage was found to be much less in corn oil and acetic acid treated piclde.
Description
Keywords
Effect,Corn Oil, Quality,Storage Stability,Pickled Fish
Citation
Fishery Tech 27(1):40-44