Effect of Fruit Iuices with Acetic Acid on the Quality and Storage Stability of Pickled Fish

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dc.contributor.authorBehanan, Lizy
dc.contributor.authorMathew, Saleena
dc.contributor.authorSudharma, D
dc.contributor.authorMukundan, M.K
dc.contributor.authorMalika, V
dc.date.accessioned2022-01-01T08:51:39Z
dc.date.available2022-01-01T08:51:39Z
dc.date.issued1992
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Tech 29(1):40-44en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5602
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India) Cochinen_US
dc.subjectEffect,Fruit Iuices, Acetic Acid, Quality,Storage Stability , Pickled Fishen_US
dc.titleEffect of Fruit Iuices with Acetic Acid on the Quality and Storage Stability of Pickled Fishen_US
dc.typeArticleen_US
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