Cook chill storage of fish kamaboko prepared with carrot paste

摘要

Fish kamaboko was prepared by using standardized procedure and ingredients but incorporating fine paste of prepared carrot. The level of carrot for the product has been 30% of the surimi.The product has been tried to assess the effect on shelf life ofthe productThe proximate composition, biochemical, bacteriological and organoleptic changes in the product has been studied during storage at room and chilled temperature. Considering the changes in the biochemical, microbiological and organoleptic quality characteristics, kamaboko can be stored at 0 to 2 deg C for 10 days. The fish processing industries in India have mainly depended on production of frozen prawn since the beginning because of lucrative export market. However, there was further exportof fishes as ribbonfish, pink perch, croaker etc have been exported to China, Thailand, Korea, Japan etc. In the subsequent year the fish processing industry has began to convert these fresh fish into surimi for export.