Journal of Food, Agriculture and Environment

Storage quality of fish ball prepared in various combinations of flours with and without addition of nisin at refrigeration temperature


Lateef A. Ganie, Arvind Kumar*, A.A. Bhat, D. Bhardwaj

Recieved Date: 2016-01-15, Accepted Date: 2016-03-30


The present study was undertaken to study the effect of nisin as preservative on storage quality of fish ball prepared with various combinations of flours as binder. Three different combinations of cereal and pulse based flours namely combinations viz. 50:50 rice flour with kidney bean flour, 75:25 corn flour with peanut flour and 25:75 barley flour with pea flour and fish balls prepared by incorporating 10% refined wheat flour (control). These developed fish balls were divided into two groups, one treated with nisin and another without nisin treatment, undergone 21 days storage study. During storage, the physico-chemical parameters viz. thiobarbituric acid value and free fatty acid content were increased significantly (p<0.05) from day 0 upto 21st day of storage.The microbiological parameters viz. total plate counts, psychrotrophic counts, coliform counts and yeast and mould counts increased significantly (p<0.05) from day 0 up to 21st day of storage. The fish balls without nisin treatment deteriorated during storage period and were not fit for consumption after 21st day. However, nisin-treated fish balls maintained their desirable characteristics even upto 21st day and were fit for consumption thereafter 21st day of storage period.


Rice (Oryza sativa) flour, kidney bean (Phaseolus vulgaris) flour, corn (Zea mays) flour, peanut (Arachis hypogea) flour, barley (Hordeum vulgare) flour, pea (Pisum sativum) flour, fish balls

Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 2
Category: Food and Health
Pages: 44-48

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