A.B. Fernandes, V.R. Joshi, N.D. Chogale, A.U. Pagarkar and V.B. Mulye
Abstract
Fish kamaboko was prepared by using standardized procedure and ingredients but incorporating fine paste of prepared carrot. The level of carrot for the product has been 30% of the surimi.The product has been tried to assess the effect on shelf life of the product.The proximate composition, biochemical, bacteriological and organoleptic changes in the product has been studied during storage at room and chilled temperature. Considering the changes in the biochemical, microbiological and organoleptic quality characteristics, karnaboko can be stored at 0 to 2° C for 10 days.