Quality and storage stability of low acid Murrel (Channa striatus) fish pickle at room temperature

Sahu B. B., . and Maji U. J., . and Samal R., . and Sahoo M., . and Mohanty U. L., . and Sahu A. K., . and Kumar K., . and Jayasankar P., . and Noor Jahan, . and Kumar R., . Quality and storage stability of low acid Murrel (Channa striatus) fish pickle at room temperature. pp. 1629-1632. ISSN 2231-7546

Low acid murrel meat pickle was prepared using deboned meat from marketable size murrel (700 59 g). The product was evaluated after an elapse of seven days on maturation for change in physico-chemical microbiological and organoleptic properties at an interval of 15 days up to 60 days at 32 0.50C. Results showed that pH and titratable acidity of the low acid pickle was 4.83 and 0.68 where as in control murrel pickle these values were 4.68 and 0.74 respectively. After 60 days of storage period microbiological count and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and high overall acceptability compared to the control. Murrel pickle has the potential of becoming ready-to-eat self stable highly acceptable health food products of indigenous origin.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/46%20I...

Abstract

Low acid murrel meat pickle was prepared using deboned meat from marketable size murrel (700 59 g). The product was evaluated after an elapse of seven days on maturation for change in physico-chemical microbiological and organoleptic properties at an interval of 15 days up to 60 days at 32 0.50C. Results showed that pH and titratable acidity of the low acid pickle was 4.83 and 0.68 where as in control murrel pickle these values were 4.68 and 0.74 respectively. After 60 days of storage period microbiological count and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and high overall acceptability compared to the control. Murrel pickle has the potential of becoming ready-to-eat self stable highly acceptable health food products of indigenous origin.

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Item Type:	Article
AGROVOC Term:	Murrel
AGROVOC Term:	Health foods
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Organoleptic properties
AGROVOC Term:	Perishable products
AGROVOC Term:	Channa striatus
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22259

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