Ecology, Environment and Conservation Paper

DEVELOPMENT OF PRAWN PICKLES

S.T. Sharangdhar, J.M. Koli, V.P. Joshi and S. B. Patange

Abstract

The pathogenic microorganism initially in raw material is seen destroyed on frying in oil. On storage up to six months, the bacterial qualities of both fish and prawn pickles have been good. The Prawn pickle has been found to remain in good condition up to six-month storage period. The pickle prepared from prawn is acceptable for human consumption up to six month by organoleptically and microbiologically.