EFFECT OF MICROWAVE PASTEURISATION ON THE QUALITY OF FISH CIDKUWA

Abstract

Temperature profile of fish chikuwa was taken during microwave cooking
at 100 power level for different durations and subjected to organoleptic
evaluation. Moisture content and organoleptic quality of fish chikuwa paste
mixed with different levels of moisture and cooked at 100 power levels for 6
minutes were analysed. Microwave cooked fish chikuwa with standardised
recipe was heated in microwave oven with hot air at different temperature
for different durations. Fish chikuwa microwave cooked at 100 power level
for 6 minutes had higher scores for all attributes as compared to those
cooked for different durations and also fulfill the condition of pasturisation
of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores
for all attributes unlike those of other levels. Heating of microwave pasteurized
fish chikuwa at different temperatures for different durations could not
achieve the desired brown colour.
Keywords : Fish chikuwa, pasteurization, microwave, moisture and
browning