Storage characteristics of fish balls from rohu, Labeo rohita at - 20ºC


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Authors

  • C Dutta Department of Fish Processing Technology, Faculty of Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Kolkata - 700 094, West Bengal, India

Abstract

The storage characteristics of fish balls prepared from minced rohu meat at -20 ºC upon treatment with cryoprotectants such
as sorbitol (4%), sucrose (4%) and sodium tripolyphosphate (0.3%) were studied. The levels of different parameters like salt
soluble nitrogen (SSN), total volatile base nitrogen (TVBN) and free fatty acid during storage period were observed to be
within the acceptable limits. The product treated with cryoprotective agents had a better acceptability compared to control
group.

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Author Biography

  • C Dutta, Department of Fish Processing Technology, Faculty of Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar, Kolkata - 700 094, West Bengal, India
    Department of Fish Processing Technology, Faculty of Fishery Sciences, 5, Budherhat Road, P.O. Panchasayar,
    Kolkata - 700 094, West Bengal, India

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Issue

Vol. 56 No. 1 (2009)

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

Dutta, C. (2011). Storage characteristics of fish balls from rohu, Labeo rohita at - 20ºC. Indian Journal of Fisheries, 56(1), 39-42. https://epubs.icar.org.in/index.php/IJF/article/view/6858