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Table 1 Formulation of fish curls with rice, corn, black gram and peanut flour

From: Effect of ambient storage on the quality characteristics of aerobically packaged fish curls incorporated with different flours

Ingredients

RF (30%)

CF (20%)

BGF (10%)

PNF (10%)

Fish meat

47

47

47

47

Added water

10

10

10

10

Condiment mixture

2.7

2.7

2.7

2.7

Rice flour

30

10

20

20

Corn flour

-

20

-

-

Black gram flour

-

-

10

-

Peanut flour

-

-

-

10

Refined wheat flour

5

5

5

5

Spice mixture

2

2

2

2

Table salt

2.5

2.5

2.5

2.5

Sodium tripolyphosphate

0.3

0.3

0.3

0.3

Sodium nitrite

150 ppm

150 ppm

150 ppm

150 ppm

Sodium bicarbonate

0.5

0.5

0.5

0.5

  1. RC = Rice flour (control), CF = Corn flour, BGF = Black gram flour, PNF = peanut flour.