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Studies on frozen storage characteristics of a fresh water fish Catla catla



Studies on frozen storage characteristics of a fresh water fish Catla catla



Journal of Maharashtra Agricultural Universities 27(2): 191-196



Frozen storage characteristics of an Indian, fresh water fish Catla catla in whole and steak forms are reported. Besides, a treatment of 5% sodium tripolyphosphate has been tried to assess the beneficial effect on the quality of the frozen products. The biochemical, bacteriological and organoleptic changes in the whole fish and steaks during storage at -18degreeC have been followed systematically. Compared to the whole fish, treated steaks has better keeping quality and from organoleptic point of view, it had best shelf life.

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