Effect of Incorporation of Frozen Stored Minced Fish on the Quality of Gelatinized Product from Rice and Maize Flour

Rathnakumar K.; Jeyakumari A.

doi:10.56093/ft.v43i2.16742

Authors

Rathnakumar K. Fisheries College and Research Institute Tamilnadu Veterinary and Animal Sciences University, Thoothukudi
Jeyakumari A. Fisheries College and Research Institute Tamilnadu Veterinary and Animal Sciences University, Thoothukudi

https://doi.org/10.56093/ft.v43i2.16742

Keywords:

Fish mince, frozen storage. Pink perch. Gelatinized products, quality

Abstract

Fishmince was prepared Using pink perch (Nemipterus japonicus) meat and frozen stored at -30Â°C. Mince was mixed with rice flour and maize flour at 5%, 10%, 20% and 30% level and gelatinized using twin screw extruder in the temperature rainge of 80,90,100 and llO" . Frozen stored mince wak drawn at 30 days interval upto 120 days and products were prepared. Gelatinized products were analysed for its chemical composition, biochemical, functional, organoleptical and microbiological status and the results are presented. From the results it is found that, gelatinized products prepared using minced meat stored at -SO'C for 120 days does not show any significant change in the over all quality for acceptance.