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- Title
DEVELOPMENT AND STANDARDIZATION OF MARINATED STEAKS OF OTOLITHES CUVIERI (TREWAVAS, 1974).
- Authors
Parmar, B. K.; Mohite, A. S.; Pathan, D. I.; Desai, A. S.; Wasave, S. M.; Koli, J. M.; Sharangdher, S. T.; Sawant, S. S.; Vishwasrao, V. V.; Gedam, S. P.
- Abstract
Value addition of seafood is an effective practice for increasing fish demand among consumers. Marination in fish processing industry is a common method for improvising fish quality. In present study, standardization of each ingredient for marinated fish (Otolithes cuvieri) steaks was done by organoleptic evaluation using hedonic ratings; where, T3 with concentration of 3% salt and 5% white vinegar was standardized. Three treatment samples including untreated control (C), fish steaks marinated with control recipe (M1) and standardized marinated recipe (M2) were vacuum packed for containment. Comparative quality characteristics were analysed using pH value, WHC (Water Holding Capacity) analysis organoleptic evaluation and proximate composition analysis. M2 was found significantly different (p<0.05) from C and M1 with the highest overall acceptability scores of 8.7. Significant difference in the proximate composition of different samples were observed. In comparison with the control, significant reduction in the pH content of M1 and M2 was observed. With compared to the control, there is no any significant change in the WHC of M2 was observed, which directs towards the tenderness and juiciness of the marinated fish.
- Subjects
MARINADES; FISHERY processing; FISHERIES; FISH industry; STANDARDIZATION; VINEGAR
- Publication
Journal of Experimental Zoology India, 2024, Vol 27, Issue 1, p867
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2024.27.1.867