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

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.