| Autor: |
Kadam, Shubhendra Dinesh, Sawant, Saiprasad S., Sharangdher, Shrikant T., Vishwasrao, V. V., Yadav, Bharat M., Desai, Ajay S., Pathan, Dabir I., Koli, Jayappa M., Pagarkar, Asif U., Relekar, Shailendra S., Salunkhe, Shalaka Rajesh, Yadav, Pratik Prabhakar |
| Předmět: |
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| Zdroj: |
Journal of Experimental Zoology India; Jan2024, Vol. 27 Issue 1, p799-803, 5p |
| Abstrakt: |
The masala coated tilapia steaks was prepared with the local recipe of Chiplun and Ratnagiri region, Maharashtra, India. The recipe was standardized with different concentration ratios of three ingredients to fish steaks such as ginger-garlic paste, salt and lemon. The standardized ratio of ginger-garlic paste was (3.5:100 (w:w)) selected by organoleptic evaluation than the other ratios (1.5:100 and 2.5:100) with the high hedonic score. The salt ratio (0.8:100) (w:w) was found to be appropriate than the ratio of salt (0.2:100) and (0.4:100) on the basis of the organoleptic evaluation. The standardized ratio of lemon 0.6:100 (v:w) was found to be better organoleptic score as compared to the other ratios (0:100 and 0.6:100). The final standardized (ginger-garlic paste 3.5:100 (w:w), salt 0.8:100 (w:w) and lemon juice 0.6:100)v:w) recipe was found to be superior according to the organoleptic evaluation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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