Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature
Quality Changes of Fish Sausage Incorporated with Potato Starch Powder at Room Temperature
Date
1992
Authors
Hegde, Ganapati
Chandrasekhar, T.C
Dora, K.C
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
Fish sausages were prepared from the minced meat of croaker (lohnius spp.)by mixing
with 7% potato starch dried powder. Control samples without potato starch dried powder
were also prepared and both samples were stored at room temperature (28 i 2°C). The
studies showed that the control samples remained in acceptable condition for 3 days,
where as the potato starch powder added samples were in acceptable condition for 2 days
only. The total plate count of control samples were lower than that of the potato starch
added samples
Description
Keywords
Quality Changes,Fish Sausage ,Potato Starch Powder,Room Temperature
Citation
Fishery Tech 29(2):136-139