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Patil S.S.,Institute of Post Harvest Management
Ecology, Environment and Conservation | Year: 2013

The ready-to-eat fish pakoda was prepared by using pink perch meat and packed in L.D.P.E. pouches and stored at 4°C. Quality characteristics viz. proximate composition, biochemical, microbiological and sensory characteristics were studied and shelf life was determined. The pH, TMA-N , peroxide vale and TVB-N content showed gradual increase during storage. The results of biochemical parameters pH, TVBN, TMAN and PV were 6.30 to 6.70,2.90 to 12.90,2.70 to 7.90 and 2.80 to 7.90 respectively. Microbial parameters such as TPC, E. coli, Staphylococcus and Salmonella are not detected throughout the storage study. Organoleptic evaluation revealed that the fish pakoda can be stored for 7 days at 4°C. Copyright © EM International. Source


Kalunkhe S.S.,Institute of Post Harvest Management | Relekar P.P.,Institute of Post Harvest Management | Pujari K.H.,Institute of Post Harvest Management
Ecology, Environment and Conservation | Year: 2014

Konkan seedless lemon squash with 5,10 and 15 per cent juice and 45 and 50°brix T.S.S. was prepared and subjected to physico-chemical analysis at 0, 30, 60 and 90 days of storage. An increasing trend in total soluble solids, total sugar and reducing sugar and decreasing trend in acidity and ascorbic acid was noticed during storage period of 90 days. Squash prepared with 10 per cent juice and 45 and 50°B T.S.S. was found to be best recipe for organoleptic qualities like colour, flavour, taste and overall acceptability. Based on the sensory qualities, the recipe 10 per cent juice with 45°B TSS could be the best for the preparation of lemon squash CV Konkan seedless lemon. The product squash could be successfully prepared from Konkan seedless lemon fruit and successfully stored at ambient temperature condition with free from microbial growth for the storage period of 3 months. Source

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