Development and shelf-life of ready-to-serve frozen fish curry from Indian mackerel (Rastrelliger kanagurta)


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Authors

  • V Suryaprakash Rao University of Agricultural Sciences, Bangalore, Karnataka 560 065
  • N S Sudhakara University of Agricultural Sciences, Bangalore, Karnataka 560 065
  • K Punna Reddy University of Agricultural Sciences, Bangalore, Karnataka 560 065

Abstract

Indian mackerel (Rastrelliger kanagurta) which forms a substantial proportion of the marine fish landings
in India was utilized for the development of a ready-to-serve frozen fish curry. The products stored at-20°C
for 6 months were analysed for the quality characteristics. A good correlation was observed between the
sensory assessment and chemical parameters. Skinless and boneless flakes in curry were preferred over
skinon and boneon steaks in curry.

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Author Biographies

  • V Suryaprakash Rao, University of Agricultural Sciences, Bangalore, Karnataka 560 065
    University of Agricultural Sciences, Bangalore, Karnataka 560 065
  • N S Sudhakara, University of Agricultural Sciences, Bangalore, Karnataka 560 065
    University of Agricultural Sciences, Bangalore, Karnataka 560 065
  • K Punna Reddy, University of Agricultural Sciences, Bangalore, Karnataka 560 065
    University of Agricultural Sciences, Bangalore, Karnataka 560 065

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Issue

Vol. 38 No. 3 (1991)

Section

Articles

License

The copyright of the articles published in Indian Journal of Fisheries vests with the Indian Council of Agricultural Research, who has the right to enter into any agreement with any organization in India or abroad engaged in reprography, photocopying, storage and dissemination of information contained in these journals. The Council has no objection in using the material, provided the information is being utilized for academic purpose but not for commercial use. Due credit line should be given to the ICAR where information will be utilized.

How to Cite

Rao, V. S., Sudhakara, N. S., & Reddy, K. P. (2011). Development and shelf-life of ready-to-serve frozen fish curry from Indian mackerel (Rastrelliger kanagurta). Indian Journal of Fisheries, 38(3), 169-172. https://epubs.icar.org.in/index.php/IJF/article/view/10397