Effect of Fruit Iuices with Acetic Acid on the Quality and Storage Stability of Pickled Fish
Effect of Fruit Iuices with Acetic Acid on the Quality and Storage Stability of Pickled Fish
Date
1992
Authors
Behanan, Lizy
Mathew, Saleena
Sudharma, D
Mukundan, M.K
Malika, V
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The results of pickling fish with fruit juices and acetic acid in comparison with acetic acid
alone are reported. Tamarind juice, lime juice and gooseberry juioe were tested for their
pickling effect along with acetic acid. The biochemical and microbiological qualities of all
the experimental samples remained good throughout the 6 months of study. The pickles
prepared with tamarind juice along with acetic acid were superior to other pickles in
colour, taste and texture. The pickle prepared using gooseberry juice and acetic acid was
poor and unacceptable.
Description
Keywords
Effect,Fruit Iuices, Acetic Acid, Quality,Storage Stability , Pickled Fish
Citation
Fishery Tech 29(1):40-44