Quality changes in Ready-to-eat fish spread prepared from low-cost Croaker fish (Otolithus Sp.) and Natural Ingredients

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dc.contributor.authorPagarkar, A. U
dc.contributor.authorSatam, S. B
dc.contributor.authorChogale, N. D
dc.contributor.authorShinde, K. M
dc.contributor.authorBhatkar, V. R
dc.contributor.authorShingare, P. E
dc.contributor.authorMohite, S. A
dc.contributor.authorNaik, S. D
dc.contributor.authorMetar, S. Y
dc.contributor.authorSadaverte, V. R
dc.contributor.authorBhosale, B. P
dc.contributor.authorRathod, N. B
dc.contributor.authorHaldankar, P. M
dc.date.accessioned2021-11-24T06:31:12Z
dc.date.available2021-11-24T06:31:12Z
dc.date.issued2021
dc.description.abstractFood 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 spreadsen_US
dc.identifier.citationFishery Technology 58(4):214-218en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5361
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectFish product, fish spread, biochemical changes, shelf life, quality changesen_US
dc.titleQuality changes in Ready-to-eat fish spread prepared from low-cost Croaker fish (Otolithus Sp.) and Natural Ingredientsen_US
dc.typeArticleen_US
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