1Department Food Chemistry and Nutrition, Mokashi College of Food Technology, Rajmachi, Karad, Satara
2Affiliated to Mahatma Phule Agricultural University, Rahuri, Ahmad Nagar, Maharashtra, India
Department of Nutrition and Dietetics, Krishna Institute of Allied Science, Krishna Vishwa Vidyapeeth, Deemed to be University, Karad (Formerly known as Krishna Institute of Medical Sciences, Deemed to be University) Maharashtra, India
*Corresponding Author's email: naren1981_fsn@rediffmail.com
Online published on 26 March, 2024.
The aim of present study was to extend shelf life of snake head fish (fillets) harvested from Krishiratna Bio-Flock Fish Farm, Hubalwadi, Sangli, Maharashtra, by employing potassium sorbate. It was undertaken by dipping fillets in different concentration of potassium sorbate solution for period of 15 minutes. The treatments were, C (Control), T1 (500 ppm potassium sorbate) T2 (1000 ppm potassium sorbate) and T3 (1500 ppm potassium sorbate). Microbial parameters viz. Changes in Total Plate Count (TPC) and Coliform count (CC) were used to detect shelf life. The result s obtained indicated that the treatment with 1000 ppm potassium sorbate (T2) was efficient in extending shelf life of fillet for twenty days when stored at -13 ± 2 °C showing TPC count of 5.41(log cfu/g).
Snake head fish (Murrel), Channa striata, Potassium sorbate, Shelf life
