Studies on the Storage Behaviour of Frozen Fish Fingers from Croaker and Perches
Studies on the Storage Behaviour of Frozen Fish Fingers from Croaker and Perches
Date
1992
Authors
Reddy, Lakshminatha
Setty, T.M.R
Dora, K.C
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India) Cochin
Abstract
The frozen storage behaviour of breaded and battered "fish fingers" prepared from Croaker
(Sciaenid spp.) and perches (Nemipterus japonicus) was studied for 22 weeks at - 20°C
The products were acceptable even at the end of the storage period. Fish fingers prepared
from pink perch was better than those from croaker meat organoleptically. The TVBN,
TBA and PV values increased during the storage period, but the values were within the
acceptable limits.
Description
Keywords
Studies, Storage Behaviour ,Frozen Fish Fingers,Croaker ,Perches
Citation
Fishery Tech 29(1):35-39