BAKED SEER FISH : A VALUE ADDED PRODUCT FOR PUBLIC HEALTH

摘要

Low cost small sized seer fish (Scomberomorus guttatus) which is commonly available along Odisha coast was considered for baking and effect of baking on quality changes has been studied in the present paper. The fish portions of 50 to 60 g each were marinaded with spice mixture at room temperature for 60 min for spices to penetrate into the fish muscle. The heat processing time of fish portions were standardised for 60 min at 15 psi (121.2°C) so as to make the fish bones soft and palatable. Baking time was also standardised at 160°C for a period of 60 min for preparation of baked product. The proximate composition of fish and baked fish portions revealed that moisture content decreased by 15.4% where as crude protein and lipid content increased significantly by 28.04% and 42.4% respectively (p < 0.05). The chemical and microbiological changes due to baking the fish portions were also analysed and discussed. The organoleptic evaluation of baked seer fish samples was conducted in a 5-point hedonicscale. Besides, the softness of the bones and its palatability improved the overall acceptability of baked product to a higher degree.