Archives

Page No. : 35-39

ABSTRACT

Fish patties prepared with addition of 5% rice flour or 2.5% corn flour as extender were compared with control. Processed patties were stored at 4±1℃ in HDPE pouches and evaluated for quality parameters such as physico-chemical, microbiological and the sensory attributes. The sensory scores for all sensory attributes though declined progressively with progress of storage, but the patties made with incorporation of 5% rice flour or 2.5% corn flour were acceptable up to 16th day of storage. During storage moisture, fat and protein content declined steadily while the pH, TBA and tyrosine value increased significantly. Similarly, the total plate count and yeast and mould count increased significantly throughout refrigerated storage but were within the permissible limit. The control patties developed slight off flavour on 16th day of storage but rice and corn flour extended fish patties were acceptable up to 16th day of refrigerated storage.

Keywords: Corn flour, fish patties, refrigerated storage, rice flour