STUDIES ON THE UTILIZATION OF CARP FISH IN SOME FISHERY PRODUCTS

Abstract

This investigation study the utilization of Different canned silver carp

was carried out to silver carp fish. fish forms and silver

carp steaks processed as fried, microwave cooked and smoked were manufactured. All canned and fish steak samples were subjected to organoleptic evaluation as well as chemical analysis, and microbiological evaluation periodically during storage. A significant increase in TVB-N, NH3-N, tyrosine and TBA was detected after canning. While, a significant loss in TMA-N, FAN, and VRS, was obtained after canning. During storage of canned fish at ambient temperature, an incremental trend was noticed in TVB-N, NH3rN, TMA-N, FAN, VRS, tyrosine and TBA values with the prolongation of storage period. After smoking, frying and microwave cooking a significant decrease in TVB-N, NH3rN, TMA-N, FAN and VRS values was noticed in silver carp steaks. It was concluded that the