Quality changes in fish balls prepared using spice mix cooked both in microwave and conventional oven stored under refrigerated condition
Valentina Chauhan, Aradhita Ray, Alka Sharma
In the present study an attempt has been made to prepare ready to eat fish balls which were packed in stand up pouches and its shelf life was studied at 4°C after an interval of 4 days each. The organoleptic scores for overall acceptability of the fish ball were slightly decreased within the storage period for spiced and non-spiced ones (12 days) cooked both in microwave and conventional oven. With the increase in storage period the pH value increased non significantly in all the treatments. Products cooked in microwave oven contained more TBA value than conventionally cooked ones irrespective of addition of spices and storage duration. Methods of cooking showed non-significant effects on bacterial load. Proliferation of microbes was noted during storage and TPC increased significantly on 12th day of storage which is within acceptable range for spiced products but non-spiced products deteriorated completely. The increase in coliform count up to 4th day of storage was non-significant. It was observed that the products stored at 4°C were acceptable organoleptically and stable microbiologically up to 9 days in non-spiced ones and up to 12 days in spiced fish ball.