STUDIES ON THE STORAGE BEHAVIOUR OF LAMINATED AND COMMERCIAL BOMBAY DUCK

Abstract

A modified method for the preparation of laminated Born bay
duck is presented. Investigation was carried out to find out an
effective chemical to control the discolouration of dried laminated
Bombay duck. Among various chemicals tried, NDGA and BHT
were found to have considerably retarded the discolouration and
extended the storage life of the product. Attempt was also made to
suggest the optimum humidity level for !the proper storage of the
commercially dried fish. lt was found that a level of about 65%
R. H. provided maximum storage life to commercial product.