Quality Changes in Fish Cakes Prepared from Washed Silver Carp Mince under Frozen Storage (-20°C)

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Authors

  • S. Chowdhury
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094 ,IN
  • S. Sarkar
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094 ,IN
  • K. C. Dora
     Department of Fish Processing Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 094 ,IN

Abstract

The present market trend reflects a rapidly growing demand for ready to serve and ready to cook convenience products. The sophisticated consumer abroad as well as the urban consumer at home demands new types of value added , hygienically prepared, highly nutritious and attractively packed food products. Nearly 350 million people in India live in urban areas and processed food will become their first choice sooner or later.

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Published

2009-02-01

How to Cite

Chowdhury, S., Sarkar, S., & Dora, K. C. (2009). Quality Changes in Fish Cakes Prepared from Washed Silver Carp Mince under Frozen Storage (-20°C). The Indian Journal of Nutrition and Dietetics, 46(2), 78–85. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4915

Issue

Volume 46, Issue 2, February 2009

Section

Original Articles

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