Evaluation of proximate composition, oxidative stability and sensory characteristics of ready to eat fish balls prepared from Rohu (Labeo rohita) mince stored at refrigeration temperature

Demand for value added fish products is increasing continuously and a wide range of ‘Ready to Cook (RTC)’ or ‘Ready to Eat (RTE)’ fish products are available in the market. To study the shelf life of ready to eat fish balls prepared from rohu (Labeo rohita) mince and stored at refrigerated temperature (4±1°C) under aerobic packaging fish on the basis of changes in proximate composition, oxidative stability and sensory characteristics. With the progress of time moisture content in fish balls reduced significantly (p <0.05) from 45.56 to 41.59%, whereas protein content increased significantly from 21.43 to 23.52% on 21^st day. No significant (p <0.05) change in fat, carbohydrate and ash content recorded during the storage period. Significant (p <0.05) change in biochemical parameters like pH (5.24 to 5.58), Titratable Acidity (0.38 to 0.63% lactic acid), Peroxide Value (1.52 to 3.7 meq/kg), free fatty acid (0.18 to 0.42%) and Thiobarbituric Acid Reactive Substances (TBARS) 0.86 to 1.32 mg malonaldehyde/kg recorded on 21^st day. Textural changes as hardness, fracturability, springiness, chewiness, shear force and work of shear showed significant (p <0.05) change with progress of storage period. Ready to Eat fish balls shows better acceptability upto 14^th day at refrigerated temperature (4±1°C) under aerobic packaging.