PREPARATION OF PRAWN PICKLE AND ITS STORAGE CHARACTERISTICS
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Authors
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S. KUMAR
Central Institute of Fisheries Education
Versova) Mumbai - 400 061.
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S. BASU
Central Institute of Fisheries Education
Versova) Mumbai - 400 061.
Abstract
Prawn pickle was produced using smaller variety of prawn. Vinegar and
salt was used to preserve the prawn muscle against spoilage. Different spices
were used to get desired attractive flavour. Benzoic acid to the extent of 200
ppm was used as preservative. Several trials were carried out using different
amounts of spices and different methods of preparation. Mter each trial the
sample was subjected to sensory evaluation by judges consisting of five
members who had previous experience of acting as a panel members. Several
trials were carried out to arrive at a final recipe as judged best by the taste
panel. Utilizing this final recipe, a product was prepared and subjected to
biochemical, bacteriological and organoleptic evaluation and found to be
quite acceptable after seven months of storage in glass jar at ambient
temperature. The product was subjected to large scale consumer acceptance
trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very
good, 12% rated good while 5% of the consumers rated it as average.
Keywords : Prawn Pickle, Storage
