PREP , TION OF PAS IEURIZED FISH BALL IN CURRY 1 ITS STO GE ST I Y AT 0 to 2°C . ,
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Authors
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V. R. Joshi
College of Fisheries, Shirgaon, Ratnagiri - 415 629
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A. K. Balange
Taraporevala Marine Biological Research Station, 3rd Floor,
New Administrative Building, Bandra (East), Mumbai - 400 051
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A. U. Pagarkar
College of Fisheries, Shirgaon, Ratnagiri - 415 629
Abstract
Fish ball in curry was prepared as per the standardized method and
recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic
refrigerator. The curry prepared with tomato at a level of 20% of onion was
found to be suitable organoleptically. A level of 3% of spice mixture improved
the taste of curry. Fish balls prepared with concentrated curry paste and
oil at a level of 0.5% was found to Le s itable organoleptically. Curry prepared
by adding oil at the rate of 3% scored high values for all attributes as
compared to other levels. Curry prepared by diluting curry paste with
water at rate of 20% had been adjudged the best as compared to other water
levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five
minutes had scored higher values under organoleptic evaluation. It was
observed that the product was acceptable organoleptically up to the 12th day
when stored at 0 to 2°C.
Keywords: Fish ball, Shelf life, pasteurization, Nemipterus japonicus
