An Approach to Develop 'Ready-to-Eat' Fish Ball in Curry from Catla - Kolekar, Amita Deepak;Pagarkar, Asif Umar;Khade, Satish Tukaram
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The global seafood scenario is witnessing changes in consumer's preference particularly in urban consumers. Conventional products are slowly disappearing from the markets, their place being taken up by products emerging in new styles or forms of value added products in Ready-To-Eat and Ready-To-Cook form. Keeping in view a new Ready-To-Eat product, Fish ball in curry was prepared from Catla fish. In this book methodology of product preparation and shelf life study of product at chilled and frozen is discussed.

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Produktbeschreibung
The global seafood scenario is witnessing changes in consumer's preference particularly in urban consumers. Conventional products are slowly disappearing from the markets, their place being taken up by products emerging in new styles or forms of value added products in Ready-To-Eat and Ready-To-Cook form. Keeping in view a new Ready-To-Eat product, Fish ball in curry was prepared from Catla fish. In this book methodology of product preparation and shelf life study of product at chilled and frozen is discussed.
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Autorenporträt
Author has completed BFSc and MFSc (Fish Processing)from Faculty of Fisheries, Ratnagiri; Where the mentioned study was undertaken.Dr. Asif U. Pagarkar, is Associate Professor, at College of Fisheries Ratnagiri. He obtained his Ph. D. IIT, Kharagpur. He has 21 years of service and to his credit 46 publications in journals & 5 manuals/books.