Abstract
ABSTRACT In the present study, low cost anchovy pickled product has been developed using traditional technology application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. The quality changes during storage are decreased in sensory scores for the overall acceptance and also for the individual attributes. Increase in nitrogenous components such as total volatile bases nitrogen, trimethylamine nitrogen and alpha amino nitrogen was obtained with the advancement of the storage period. The lipid quality of the fish showed gradual increase in preoxide value and free fatty acid accompanied by decrease in flavor and odor scores. Activity of microorganisms showed a marginal increase with increase in storage period. It is ready-to-eat product or can be lightly fried along with spices. PRACTICAL APPLICATIONS Anchovies are one of the important pelagic fish species found in the Indian Ocean, which can grow up to 20 cm (8 in), and prefer the warmer waters around the world. The limiting factors in the effective utilization of anchovies are their small size, seasonal nature of the fishery forming gluts, sensitive to physical, time and temperature changes. Anchovies are rich in omega-3 oils, calcium and iron. They can be cooked fresh, usually sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. Anchovy pickled products have been developed using application of different inhibitory factors to achieve a reasonable shelf life at ambient tropical temperature. Microbial safety, nutrient retention and product quality in terms of flavor and texture after rehydration have been tested. This product has been subjected to storage studies, with respect to product quality and microbial status. It can be kept well for a period of 15 weeks. Activity of microorganisms showed a marginal increase with increase in storage period. It is a ready-to-eat product or can be lightly fried along with spices. This product is helpful in value addition and better utilization of anchovy catch.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
