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Standardising Smoking Treatments for Improved Organoleptic Quality and Storage Stability of Carp Pickle

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Author Affiliations

  • 1Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, 682506, INDIA
  • 2Department of Aquatic Environment Management, KUFOS, Panangad, Kochi, 682506, INDIA
  • 3Department of Aquaculture, KUFOS, Panangad, Kochi, 682506, INDIA
  • 4Department of Aquaculture College of fisheries Udaipur, INDIA

Res. J. Recent Sci., Volume 4, Issue (ISC-2014), Pages 222-227, (2015)

Abstract

A study was under taken for developing a pickled product using meat of the carp, rohu (Labeo rohita). The meat of the fish has an intrinsic muddy flavor and presence of small bones because of which it is not popular in states like Kerala. The meat pieces were subjected to marinating for 15 min and smoking on various time and temperatures followed by frying. Pickle was prepared using the pretreated meat following a base recipe and subjected to sensory evaluation. Muddy flavour was found to decrease with increase in smoking period. The most acceptable combination of treatments was found to be marinating fish meat pieces for 15 min followed by smoking for 3 h at 60C and frying for 30 sec at 180C in refined vegetable oil. Vinegar- tamarind juice mixture in 1:1 proportion was found to be the most preferred acid source for preparing the pickle. The pickles was prepared using meat pieces subjected to the selected pretreatments and acid mixture, storage studies were conducted for a period of 72 days. The organoleptic scores for odour, texture, taste and overall quality significantly increasing in trend.The total plate count showed no increase in pickle during storage. This was accompanied by significant increases in total volatile base nitrogen content and pH in the latter. pH range was changed from 4 – 4.10 during storage of 72 days. The peroxide value also increased. Pickle was found more suitable as the product could be well preserved and the sourness was found to be less organoleptically.

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