QUALITY CHANGES IN FISH CAKES PREPARED FROM WASHED SILVER CARP MINCE UNDER FROZEN STORAGE(-20 deg C)

摘要

In the present study, an attempt was made to produce fish cake from washed Silver carp mince. The mince was water washed twice with chilled water (5-10 deg C), using a mince: water ratio (w/v) of 1:2 for five minutes each. The meat after dewatering was used as the base material for production of fish cakes. The quantity of mince incorporated was 60 per cent along with 25 per cent potato, 10 per cent onion and the rest spice ingredients. Egg aibumen was used as batter and toasted bread crumbies as breading material. The cakes were frozen and stored at-20 deg c .Before serving, they were fried at 160 deg c for 3-4 minutes. The cakes were chemically and organoleptically evaluated. Changes in total volatile base nitrogen, non protein nitrogen, salt soluble nitrogen, peroxide value and free fatty acid were estimated at every ten days interval during three months of frozen storage. The shelf-life of fish cakes was 30 days under frozen storage (-20 deg C).