Quality changes in Ready-to-eat fish spread prepared from low-cost Croaker fish (Otolithus Sp.) and Natural Ingredients
Quality changes in Ready-to-eat fish spread prepared from low-cost Croaker fish (Otolithus Sp.) and Natural Ingredients
Date
2021
Authors
Pagarkar, A. U
Satam, S. B
Chogale, N. D
Shinde, K. M
Bhatkar, V. R
Shingare, P. E
Mohite, S. A
Naik, S. D
Metar, S. Y
Sadaverte, V. R
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
Food spreads have became a vital part of breakfast
menu these days, which has led to their steady
growth in the food market. The continuous use of
artificial additives gradually results in long-term
adverse health effects on consumers. Of late the
demand for foods products without any artificial
additives or preservatives has increased. Therefore,
in the present study, a ready-to-eat fish meat spread
was developed from a low-cost Croaker fish along
with other natural ingredients and its quality
changes during refrigerated storage were studied.
The sensory analysis showed that the fish spread
made from Croaker fish meat retained its quality
upto 21 days when refrigerated, making it a liable
alternative to currently available meat spreads
Description
Keywords
Fish product, fish spread, biochemical changes, shelf life, quality changes
Citation
Fishery Technology 58(4):214-218