Effect of modified starch on lizard fish (Saurida tumbil) ball in curry


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Authors

  • M C Tembhurne
  • V R Joshi
  • A K Balange
  • A U Pagarkar
  • G G Phadke

Abstract

Fish ball in curry product using the lizard fish Saurida tumbil was prepared by mixing fish ball with different combinations
of ordinary starch (OS) and modified starch (MS) viz., 30:70, 40:60, 50:50, 60:40, 70:30, 100% MS and 100% OS. The
products were frozen at –40 oC, stored at –20 oC and subjected to biochemical, organoleptic and physical tests at regular
monthly intervals. Among the different combinations tried, it was observed that the fish ball in curry product prepared with
a combination of 50% ordinary starch and 50% modified starch could be stored for six months with minimal changes in
organoleptic, expressible water and folding test grades. The products were acceptable up to six months from the organoleptic
and oxidative rancidity point of view.

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Submitted

2016-09-24

Published

2016-09-24

Issue

Vol. 56 No. 3 (2009)

Section

Articles

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How to Cite

Tembhurne, M. C., Joshi, V. R., Balange, A. K., Pagarkar, A. U., & Phadke, G. G. (2016). Effect of modified starch on lizard fish (Saurida tumbil) ball in curry. Indian Journal of Fisheries, 56(3), 199-203. https://epubs.icar.org.in/index.php/IJF/article/view/61783