Volume 9, number 2

Standardisation of Recipe for Fish Ball in Curry from Catlacatla

A. D. Kolekar, A. U. Pagarkar, J. C. Kedar, T. E. ,Baug and V. R. Bhatkar    

Department of Fish Processing Technology and Microbiology, College of Fisheries, Shirgaon, Ratnagiri- 415629, Maharashtra, India.

Corresponding Author E-mail: pagarkarau@gmail.com

ABSTRACT: A method of preparation of fish ball in curry, having a standard size of 10 g weight of fish ball from catla has been developed, by using surimi of catla. Different ingredients viz., ginger, garlic, green chilly and starch were standardised for preparation of fish ball in curry. The sensory evaluation showed that the quantity of 0.51 g ginger paste was found superior than 0.21, 0.31, 0.41 and 0.61g in the curry paste. 3.34 g of garlic paste was found best based upon sensory evaluation as compared to 2.34, 2.84, 3.84 and 4.34 g in the fish ball in curry recipe. 1.00 g of green chilly was found to be superior as compared to 0.70, 0.80, 0.90 and 1.10g. Ordinary starch was found to be appropriate as compared to wheat, tapioca, potato and modified starches. The ratio of 60:40 ordinary to modified starch in fish ball was found better than 90:10, 80:20, 70:30 and 50:50 ratios in fish ball.

KEYWORDS: Fish ball; fish product; value addition; ready-to-eat product

Copy the following to cite this article:

Kolekar  A. D,  Pagarkar A. U,  Kedar J. C, Baug T. E ,  Bhatkar  V. R. Bhatkar. Standardisation of Recipe for Fish Ball in Curry from Catlacatla. Biosci Biotech Res Asia 2012;9(2).

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Kolekar  A. D,  Pagarkar A. U,  Kedar J. C, Baug T. E ,  Bhatkar  V. R. Bhatkar. Standardisation of Recipe for Fish Ball in Curry from Catlacatla. Biosci Biotech Res Asia 2012;9(2). Available from: https://www.biotech-asia.org/?p=10164

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