Preparation of prawn pickle and its storage characteristics

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. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as 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.

Preparation of pasteurized fish ball in curry and its storage study at 0 to 2°C

Fish ball in curry was prepared as per the standardized method and recipe, pasteurized and subjected to storage at 0 to 2°C in a domestic refrigerator. The curry prepared with tomato at a level of 20% of onion was found to be suitable organoleptically. A level of 3% of spice mixture improved the taste of curry. Fish balls prepared with concentrated curry paste and oil at a level of 0.5% was found to be suitable organoleptically. Curry prepared by adding oil at the rate of 3% scored high values for all attributes as compared to other levels. Curry prepared by diluting curry paste with water at rate of 20% had been adjudged the best as compared to other water levels. Fish ball in curry with a 50 : 50 ratio pasteurized at 85°C for five minutes had scored higher values under organoleptic evaluation. It was observed that the product was acceptable organoleptically up to the 12th day when stored at 0 to 2°C.

Preparation of edible powder from Jawla (Acetes sp.) prawns

Four methods were employed for the preparation of prawn (Acetes) powder in this study. The analytical characteristics and bacteriological quality of the edible powders are presented for each method.

Beverage preparation from fish hydrolysate

A method for the preparation of energy food incorporating fish hydrolysates, sugar, cocoa, malt extract etc. is described. The product has good consumer appeal. The preparation does not impart any bitter taste of the hydrolysate to the final product irrespective of the type of fish used for preparing the hydrolysate. It freely mixes with hot or cold milk and the resulting drink is adjudged to be very palatable.

Preparation of smoke cured fillets from oil sardine

A method of preparation of smoke cured fillets of oil sardine is described. Various procedural steps like brining, smoking, packaging etc. have been described and the shelf life assessed. Sodium propionate treatment is recommended to enhance storage life; BHA to control rancidity; and thermal treatment to overcome the insect infestation. The product has good consumer appeal.

Preparation of mussel meat by drying

The paper describes a simple and cheap process for the preservation of mussel meat by drying. The method involves blanching the mussel meat shucked from purified live mussels in 5% boiling brine for 5 min followed by drying to moisture of 10 to 15%. The product stored in glass bottles or polythene bags suitably sealed, has a storage life of about six months after which the organoleptic qualities begin to deteriorate. No preservative is used at any stage of processing and the yield of the product is approximately 20%. The major type of spoilage during storage is brown discoloration. Spoilage due to insect infestation is also common unless packed properly.

Preparation and keeping quality of hot smoked mackerel

A method has been standardised for the production of smoke cured mackerel by dry salting in the ratio of 1:8 salt to fish followed by smoking in a traditional smoke chamber at 70±5°C for 5h. The smoke was generated by burning moist coconut husk and saw dust. The product obtained by this method had shelf-lives of 105, 95 and 6 days in chilled storage (0 to 2°C) refrigerated storage (10±2°C) and at room temperature (29±2°C) respectively.

Preparation of mussel marinade

A simple and cheap process for the preservation of mussel meat by marinading is described. The method involves blanching the mussel meat shucked from depurated live mussels in 3% boiling sodium chloride solution for 5 min followed by preserving it in a solution containing 3% acetic acid and 3% sodium chloride. The product stored in closed glass jars has a storage life of approximately 16 weeks at room temperature (23-30°C), after which the quality began to deteriorate. Texture of the meat is least affected and closely resembles that of the fresh meat.