Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+44 7480022449

Gadhave RK

Gadhave RK

India

Publications
  • Research Article
    Effect of Storage on Physicochemical Properties of Spiced Fish Sauce
    Author(s): Dagadkhair AC, Pakhare KN and Gadhave RKDagadkhair AC, Pakhare KN and Gadhave RK

    The study encompasses the influence of storage on physicochemical properties of spiced sauce at ambient temperature on 15 days interval up to 60 days. The results pertaining to physicochemical properties studied on fresh day and 60 days demonstrate that the moisture content of sauce was gradually increased from (65.81 g/100 g) to (66.20 g/100 g), fat was slightly decreased from (6.20 g/100 g) to (6.08 g/100 g), protein was increased from (5.72 g/100 g) to (6.25 g/100 g), carbohydrate steadily decreased during storage time from (16.15 g/100 g) to (15.10 g/100 g), total ash was constantly between 2.88 g/100 g to 2.90 g/100 g during whole study, Salt found 3.20 g/100 g to 3.18 g/ 100 g during storage, the pH was (5.62) to (4.87), the total organic acidity was 1.05 to 1.23, TSS of sauce was slightly increased during storage was increased from fresh (21° Bx) to 60th da.. Read More»
    DOI: 10.4172/2155-9600.1000520

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