International Science Community Association Research Journal of Recent Sciences 2277 - 2502 4 ISC-2014 2015 -----Select---- 2 Standardising Smoking Treatments for Improved Organoleptic Quality and Storage Stability of Carp Pickle 222 227 EN Pravin Dahiphale 1 WE Deppt., CTAE, MPUAT, Udaipur, INDIA P.K.Singh 2 SWE Deppt., CAET, Dapoli, INDIA Kothari Mahesh 3 Kishor Gharde 4 Sagarika Swain 1 Kerala University of Fisheries and Ocean Studies (KUFOS), P.O. Panangad, Kochi, Kerala, INDIA Shyama S. 2 Dinesh K. 3 Sreenath V.R. 4 Adnankhan Golandaj 5 aj 6 Bhojiya A.A. 1 Department of Biotechnology, Mohanlal Sukhadia University, Udaipur-313001, Rajasthan, INDIA Joshi H. 2 P.M. Ingle 1 Department of Irrigation & Drainage Engineering, DBSKKV, Dapoli, MS, INDIA S.E.Shinde 2 AICRP on Water Management, DBSKKV, Dapoli, MS, INDIA M.S. Mane 3 Thokal R.T. 4 Ayare B.L. 5 Sharma Madhu 1 Department of Zoology, Guru Nanak Dev University Amritsar, 143005 Punjab, INDIA Chadha Pooja 2 Obaroh I.O. 1 Department of Biological Sciences, Kebbi State University of Science and Technology Aliero, NIGERIA Keta J.N. 2 Department of Pure and Applied Chemistry, Kebbi State University of Science and Technology Aliero, NIGERIA Elinge M. 3 Department of Biochemistry Kebbi State University of Science and Technology Aliero, NIGERIA Nwaogu J 4 Adnankhan Golandaj 1 Department of Aquaculture, School of Aquaculture and Biotechnology, KeralaUniversity of Fisheries and Ocean Studies (KUFOS), P.O. Panangad, Kochi, Kerala, INDIA Shyama S. 2 Dinesh K. 3 Sreenath V.R. 4 Sagarika Swain 5 iSumit Nandi 1 Department of Chemistry, Narula Institute of Technology, Agarpara, Kolkata-700109, West Bengal, INDIA Bhattacharyya Rupa 2 Ravi S 1 Department of Electronics, Mangalore University, Mangalagangotri 574199, Karnataka, INDIA Khan A.M. 2 Sure Naveen 1 Department of Civil Engineering, National Institute of Technology, Rourkela-769008, INDIA Patel Asha 2 Jena Biswajit 3 Ghosh ManojKumar 1 Faculty of life science, Department of Biotechnology, AKS University, Satna, MP, INDIA Kumar Samit 2 Department of Polymer and Process Engineering, Indian Institute of Technology Roorkee, INDIA Ghosh UttamKumar 3 Chauhan Amit 1 Amity Institute of Forensic Sciences, Amity University, Sec-125, Noida, UP, INDIA Singh Jyoti 2 National Institute of Criminology and Forensic Sciences, Outer ring Road, Rohini-3, INDIA Singh KushwahaK.P. 3 Soni S. 1 The Institute of Science, Mumbai INDIA Andhare V.V. 2 Ingale P.M. 1 Department of Irrigation and Drainage Engineering, DBSKKV, Dapoli, MS INDIA Mohite K.R. 2 B. Tech., (Agril. Engg.) Student, DBSKKV, Dapoli MS, INDIA Mahale D.M. 3 Pawar SandhyaM. 1 Department of Zoology, Padmabhushan Dr. Vasantraodada Patil Mahavidyalaya, Tasgaon, Dist. Sangli, INDIA Basak Pijush 1 Department of Mathematics, Narula Institute of Technology, Agarpara, Kolkata-700109, West Bengal, INDIA Nandi Sumit 2 Department of Chemistry, Narula Institute of Technology, Agarpara, Kolkata-700109, West Bengal, INDIA ChandrashekaraK 1 Department of Physics, St. Philomena College, Puttur -574202, Karnataka, INDIA Karunakara N 2 University Science and Instrumentation Centre (USIC), Mangalore University, Mngalagangotri-574 199, Karnataka, INDIA Somashekarappa H.M. 3 ChavanNilesh S. 1 Department of Zoology, G.E. Society’s, Art’s, Commerce and Science College, Shriwardhan-402 110, Dist.-Raigad, Maharashtra State, INDIA Gharde K.D. 1 SWCE, CTAE, MPUAT, Udaipur, Rajasthan, INDIA Kothari Mahesh 2 SWE, CTAE, MPUAT, Udaipur, Rajasthan, INDIA Mittal H.K. 3 Singh P.K. 4 Dahiphale P.A. 5 Vijayalekshmi V. 1 Dept of Chemistry, S.N College for Women, Kollam, Kerala, 691001, INDIA Ghosh SwapanKumar 1 Department of Jute and Fibre Technology, University of Calcutta, 35, Ballygunge Circular Road, Kolkata-700019, West Bengal, INDIA Jaitly Manjeet 1 PG Department of Zoology, Govt. Dungar College, Bikaner- 334001, Rajasthan, INDIA Khatri AnandKumar 2 Andhare V.V. 1 Poojary B. 2 Rawal I. 1 Department of Biotechnology, Vigyan Bhawan, Block B, Mohanlal Sukhadia University, Udaipur, Rajasthan, INDIA Joshi H. 2 Department of Botany, Vigyan Bhawan, Block B, Mohanlal Sukhadia University, Udaipur, Rajasthan, INDIA Chaudhary B.L. 3 Verma R.K. 1 Deptt. of Medicine, K.G’sMedical University, UP, INDIA Kaur Bhagyapreet 2 Lucknow University, LKO, INDIA Mishra Ravi 3 Karkare A.Y. 1 Rani Laxmibai Girls College, Sawargaon, Dist. Nagpur MS, INDIA Ahirwar J.R. 1 Department of Botany, Govt. P.G. College Niwari, District –Tikamgarh, MP, INDIA Khandelwal D. 1 Department of Biotechnology, Mohanlal Sukhadia University, Udaipur-313001, Rajasthan, INDIA Joshi H. 2 Chaudhary B.L. 3 Chundawat Hemant 1 Joshi Harshada 2 Shah H.J. 1 K.K. Shah Jarodwala Maninagar Science College, Ahmedabad, Gujarat, INDIA Chaudhari J.A. 2 Shri R K Parikh Arts and Science College, Petlad. Gujarat, INDIA Singh B.K. 1 Deptt. of chemistry, Govt. M. H College of H.Sc. and Science, Autonomous, Jabalpur MP, 482002, INDIA Nema Pragya 2 Sunder Shyam 1 Laboratory of Environmental Biology, P.G. Department of Zoology, Govt. Dungar College, Bikaner (Raj) 334001, INDIA Khatri A.K. 2 Swaroop K. 1 Somashekarappa H.M. 2 Routray S. 1 Department of Civil Engineering, NIT, Rourkela 769008, INDIA BiswalK.C. M.R. 2 PatilAlaka A. 1 Department of Botany, Padmabhushan Dr. Vasantraodada Patil Mahavidyalaya, Tasgaon Dist. Sangli, INDIA Kaur Bhagyapreet 1 Department of Home Science, Lucknow University UP INDIA Waghmare K.M. 1 Department of Fish Processing Technology, Kerala University of Fisheries and Ocean Studies, Panangad, Kochi, 682506, INDIA Devkate A.D. 2 Department of Aquatic Environment Management, KUFOS, Panangad, Kochi, 682506, INDIA Golandaj A.A. 3 Department of Aquaculture, KUFOS, Panangad, Kochi, 682506, INDIA Surnar S.R. 4 Department of Aquaculture College of fisheries Udaipur, INDIA > Research Paper 2014 11 23 2015 -----Select---- 2 A study was under taken for developing a pickled product using meat of the carp, rohu (Labeo rohita). The meat of the fish has an intrinsic muddy flavor and presence of small bones because of which it is not popular in states like Kerala. The meat pieces were subjected to marinating for 15 min and smoking on various time and temperatures followed by frying. Pickle was prepared using the pretreated meat following a base recipe and subjected to sensory evaluation. Muddy flavour was found to decrease with increase in smoking period. The most acceptable combination of treatments was found to be marinating fish meat pieces for 15 min followed by smoking for 3 h at 60C and frying for 30 sec at 180C in refined vegetable oil. Vinegar- tamarind juice mixture in 1:1 proportion was found to be the most preferred acid source for preparing the pickle. The pickles was prepared using meat pieces subjected to the selected pretreatments and acid mixture, storage studies were conducted for a period of 72 days. The organoleptic scores for odour, texture, taste and overall quality significantly increasing in trend.The total plate count showed no increase in pickle during storage. This was accompanied by significant increases in total volatile base nitrogen content and pH in the latter. pH range was changed from 4 – 4.10 during storage of 72 days. The peroxide value also increased. Pickle was found more suitable as the product could be well preserved and the sourness was found to be less organoleptically. Copyright@ International Science Community Association