Processing technique affects shelf life and sensorial quality of fish pickle

The main aim of the study was to prepare organoleptic accepted fish pickle by using preservatives like vinegar, sodium benzoate, salt at different ratios and study shelf life for a period of180d by observing changes in colour, flavor, texture and appearance of fungus. The results showed that fish pickle stored successfully for 180 d at ambient temperature (26 ± 4°C) without any significant change in the quality attribute after incorporation of vinegar and sodium benzoate as a common preservative. Therefore, the preservation of fish pickle by making use of vinegar and sodium benzoate was the best method for extending the shelf life and to retard the growth of microbial load. It was also found that vinegar cured fried fish blanched +8per cent salt + spice+35per cent mustard oil 0.1% sodium benzoate and store in sterilized glass bottle got highest sensorial score in terms of colour, flavour, texture, taste, appearance and overall acceptability than other four treatments.