Ecology, Environment and Conservation Paper

DEVELOPMENT OF “FISH PAKODA” FROM PINK PERCH (NEMIPTERUS JAPONICUS) MEAT

S.S. Patil, J.M. Koli, S.T. Sharagdher, A.K. Balange and M.T. Sharangdher

Abstract

A convenience ready-to-eat product Fish Mince Pakoda (FMP) has been developed at the College of Fisheries, Shirgaon, Ratnagiri. From the deboned meat of pink perch (Nemipterus Japonicus). The sensory evaluation of the product (on a 9–point hedonic scale) scored 8.0 to 9.7 for different sensory attributes. The overall acceptability score was 9.2. The cooking yield was 97.42% with 66.62% moisture, 19.14% crude protein, 12.13% fat and 2.11% ash. The total plate count (TPC) of the Pakoda in ambient and refrigerated storage was increased from 1.4 × 102 to 2.4 × 104 and 1.4 × 102 to 2.2 × 104 respectively. Other microbial contamination of Escherichia coli, Staphylococcus aureus and Salmonella were not detected in the sample throughout the research. The fish Pakoda was prepared by using standardized proportions of ingredients mainly onion @ 20% of the cooked fish meat, gram flour @ 20% of cooked fish meat, red chilly powder @ 15% of cooked fish meat and table salt 3% of the cooked fish meat were used.