Development and shelf-life of ready-to-serve frozen fish curry from Indian mackerel (Rastrelliger kanagurta)
Year: 1991
Type: article
Abstract: Indian mackerel (Rastrelliger kanagurta) which forms a substantial proportion of the marine fish landingsin India was utilized for the development of a ready-to-serve frozen fish curry. The products stored at-20°Cfor 6 months were analysed for the quality characteristics. A good correlation was observed between thesensory assessment and chemical parameters. Skinless and boneless flakes in curry were preferred overskinon and boneon steaks in curry.
Source: Indian Journal of Fisheries
Authors: Vikas S. Rao, N S Sudhakara, K. Punna Reddy
Institution: University of Agricultural Sciences, Bangalore
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDGs: Life below water, Zero hunger
Open Access status: diamond
OpenAlex ID: W2238364224