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.

Semblanzas Ictiológicas Iberoamericanas: Héctor Samuel Vera Alcaraz.

A través de esta nueva serie tratamos de conocer diferentes aspectos personales de los integrantes de la comunidad ictiológica iberoamericana. Esta iniciativa, comparte el espíritu y objetivo de las semblanzas nacionales buscando informalmente, otro punto de unión en la “comunidad de ictiólogos iberoamericanos���. Quizás esté equivocado en mi apreciación, pero creo que vale la pena este intento, ya que, con la colaboración generosa e insoslayable de los integrantes de este “universo”, señalaremos un registro en el tiempo de la Ictiología Neotropical.

Development of canned fish curry

A process for canning sardine in two different curry media is presented. One curry medium yields a product with medium pungency while the second one has a low pungency. Sardine canned in curry medium having medium pungency developed signs of internal corrosion as well as slight bitter taste at the end of 15 months storage at ambient temperature. Similar phenomenon took place in the other product only at the end of 18 months storage. Being a ready to serve product it needs no further preparation for the table.