Effect of Corn Oil on the Quality and Storage Stability of Pickled Fish
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Authors
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Lizy Behanan
College of Fisheries, Kerala Agricultural University, Panangad, Cochin - 682 506
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Saleena Mathew
College of Fisheries, Kerala Agricultural University, Panangad, Cochin - 682 506
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Sudharma D.
College of Fisheries, Kerala Agricultural University, Panangad, Cochin - 682 506
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Mukundan M.K.
College of Fisheries, Kerala Agricultural University, Panangad, Cochin - 682 506
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Malika V.
College of Fisheries, Kerala Agricultural University, Panangad, Cochin - 682 506
Abstract
The results of preparing lish pickles using corn oil and gingili oil are reported. Results showed that the pickle made using corn oil and acetic acid was superior in keeping quality, taste and texture than the pickle prepared using gingili oil and acetic acid. In addition the production of alpha amino nitrogen and free fatty acid during storage was found to be much less in corn oil and acetic acid treated piclde.Downloads
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Submitted
2013-03-21
Published
2025-06-09
Issue
Section
Articles
License
Copyright rests with the Society of Fisheries Technologists (India).How to Cite
Behanan, L., Mathew, S., D., S., M.K., M., & V., M. (2025). Effect of Corn Oil on the Quality and Storage Stability of Pickled Fish. Fishery Technology, 27(1). https://doi.org/10.56093/ft.v27i1.28432
