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Title Effect of spices on improving the stability of frozen stored fish mince
 
Names Joseph, J.
George, C.
Perigreen, P.A.
Date Issued 1992 (iso8601)
Abstract The frozen storage characteristics of minced fish incorporated with different concentrations
of dove, cinnamon and pepper were studied . Clove was found to have strong antioxidant
effect . As the concentration of the spices increased a proportional increase in the frozen
storage stability was noticed . Higher concentrations of clove and pepper (0 .2%) were not
appreciated by the taste panel . No consistent and concordant TBA values were obtained
for'samples incorporated with cinnamon and pepper while clove gave good results .
Genre Article
Topic Spices
Identifier fishery technology 1992: 29(1), 30-34