EFFECT OF MODIFIED STARCH ON THE SHELF LIFE OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH


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Authors

  • A. S. Desai College of Fisheries. Shirgaon. Ratnagiri- 415 629. India
  • V. R. Joshi College of Fisheries. Shirgaon. Ratnagiri- 415 629. India
  • A. U. Pagarkar College of Fisheries. Shirgaon. Ratnagiri- 415 629. India

Abstract

Fish kamaboko ·with spinach was prepared by mixing fish kamahoko vdth
spinach prepared with different combinations of ordinary starch (OS) and
modified starch (MS), viz., 40:60, 50:50, 60:40, 1 00°/.) MS and I 00°/o OS. The
Oil oc . products were frozen at -4 C and stored at -20 , and subJected to
biochemical (peroxide value, total titratable acidity, pH and moisture)
organoleptic (appearance, taste and colour), microbiological (total plate
count) and physical (folding and expressible water) tests at monthly intervals.
Among the different combinations tried, it was observed that fish kamaboko
with spinach prepared with 50:50 and 60:40 combinations of OS and S cou
be stored for six months at-20uC.
Keywords: lVlodif1ed starch, ordinary starch, f1sh kamaboko, spinach
product

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Submitted

28-03-2016

Published

01-12-2015

Issue

Vol. 33 (2006)

Section

Articles

License

Copyright with Indian Fisheries Association.

How to Cite

Desai, A. S., Joshi, V. R., & Pagarkar, A. U. (2015). EFFECT OF MODIFIED STARCH ON THE SHELF LIFE OF FROZEN FISH KAMABOKO WITH PREPARED SPINACH. Journal of Indian Fisheries Association, 33. https://epubs.icar.org.in/index.php/JIFA/article/view/57162