International Journal of Science, Environment and Technology, Vol. 4, No 6, 2015, 1457 – 1468
ISSN 2278-3687 (O) 2277-663X (P)
DEVELOPMENT OF FISH FINGER FROM ROHU (Labeo rohita) AND ITS QUALITY EVALUATION DURING REFRIGERATED STORAGE CONDITION S. Sowmya Praneetha, K. Dhanapal*, G.V.S. Reddy1 and A. Balasubramanian2 College of Fishery Science, S.V. Veterinary University, Muthukur 524 344, Nellore District, Andhra Pradesh l Fisheries Research Station, Palair, Khammam District, Andhra Pradesh 2 Fisheries Research Station, Undi, West Godavari District, Andhra Pradesh E-mail:
[email protected] (*Corresponding Author) Abstract: Study was conducted to study the shelf life, proximate composition, biochemical, microbiological and organoleptic changes in fish finger prepared from minced meat of fish rohu (Labeo rohita) with suitable recipe. Prepared fish finger was stored in refrigerated condition at 40C ± 10C for 11 days. The yield rate of minced meat from the whole fish was 39.31 %. The moisture and protein content of fish finger during refrigerated storage was decreased significantly from 64.90 % to 57.36 % and 18.5 % to 16.29 % (P < 0.01) respectively while fat and ash content were increased significantly from 8.68 % to 15.33 % and 2.5 % to 3.43 % (P
