| Abstrakt: |
An attempt was made to develop ready-to-eat fish pizza from ribbon fish (Lepturacanthus savala). Minced fish meat pizza was prepared by standardizing the ingredients in different ratios viz. minced meat, tomato paste, ginger paste, garlic paste, common salt, red chilli powder, green chilli paste for fish paste topping and tomato, capsicum, onion, fried prawn, cheese for pizza topping. Ribbon fish pizza prepared with minced meat 50:100 (w/w), tomato paste 50:100 (w/w), ginger paste 10:100 (w/w), garlic paste 10:100 (w/w), common salt 2:100 (w/w), red chilli powder 5:100 (w/w), green chilli paste 10:100 (w/w) for fish paste and tomato 10:100 (w/w), capsicum 10:100 (w/w), onion 10:100 (w/w), fried prawn 6:100 (w/w) for topping was found superior than that of pizza prepared with other ratios. By using standardized recipe, the pizza prepared and kept at chilled storage (0-2°C) for assessment of shelf life. [ABSTRACT FROM AUTHOR] |
