QUALITY OF HSH SAUSAGE INCORPORATED WITH POTATO STARCH POWDER STORED AT REFRIGERATED TEMPERATURE (10 ± 2°C)


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Authors

  • Ganapati Hegde College of Fisheries, Mangalore - 575 001, India
  • T C Chandrasekhar College of Fisheries, Mangalore - 575 001, India
  • K C Dora College of Fisheries, Mangalore - 575 001, India

Abstract

Fish sausage was prepared from the meat of croaker (Jhonius spp.) by grinding different types of additivesincluding potato starch powder at 7% level and packed into the krehelon synthetic PVC casing, sealed,cooked at 88°C for 69 min, cooled and stored at refrigerated temperature (10 ± 2°C). The results showedthat control (CL) and potato starch added samples (PSAS) had a shelf-life of 33 and 30 days respectivelyin an acceptable condition.

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Author Biographies

  • Ganapati Hegde, College of Fisheries, Mangalore - 575 001, India
    College of Fisheries, Mangalore - 575 001, India
  • T C Chandrasekhar, College of Fisheries, Mangalore - 575 001, India
    College of Fisheries, Mangalore - 575 001, India
  • K C Dora, College of Fisheries, Mangalore - 575 001, India
    College of Fisheries, Mangalore - 575 001, India

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Issue

Vol. 37 No. 4 (1990)

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

Hegde, G., Chandrasekhar, T. C., & Dora, K. C. (2011). QUALITY OF HSH SAUSAGE INCORPORATED WITH POTATO STARCH POWDER STORED AT REFRIGERATED TEMPERATURE (10 ± 2°C). Indian Journal of Fisheries, 37(4), 327-333. https://epubs.icar.org.in/index.php/IJF/article/view/10550