Preparation of ready-to-cook fish balls from Bombay duck fish meat stored in Chilled storage

Abstract

The study was undertaken on preparation of ready to cook fish balls from Bombay duck (Harpadon nehereus) fish meat. The study aimed at various treatments to Bombay duck fish balls, treatments include control(only meat), fish meat added with cornstarch, fish meat added with cornstarch + ingredients, fish meat added with egg white powder, fish meat added with pectin and all treatments were stored in chilled storage (0-2 °C) for 15 days. During chilled storage, samples were evaluated for TVB-N, TMA-N, TBARS, AAN. At the end of storage, it was concluded that among all the treatments the Bombay duck fish meat added with cornstarch + ingredients in chilled storage (0-2 °C) were accepted as the best. In frozen storage the Bombay duck fish balls was acceptable upto 9 days of storage.