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@article{161466,
        author = {Ranjana G Khade and Parimita P. Sharma  and Ajai Kumar Singh and Khushali Ahire},
        title = {Preservative effects of mustard marination on Indian mackerel fish},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {10},
        number = {4},
        pages = {78-83},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=161466},
        abstract = {Fish has high nutrient value especially in terms of protein content and are more prone to spoilage. Marination of fish with mustard paste is a traditional method used for taste and flavor development in addition to its nutrient content. The antimicrobial effect of mustard indicates its potential to be used as natural preservative. The main objective of the present investigation is to study the role of mustard marination in fish preservation. Indian Mackerel (Rastrelliger kanagurta) fish was selected for the study. The fish procured from the local fish market were divided into two groups, one group as control (unmarinated) and second group as experimental (marinated with mustard paste). The entire set of fish was kept at laboratory temperature for 10 days and the preservative effects of mustard paste marination were studied with respect to organoleptic and biochemical parameters. After marinating the fish for 10 days, the organoleptic parameters such as colour, texture, smell, stiffness are normal and similar to control (0 day’s unmarinated fish). The protein content of the muscle of the fish is however reduced up to 4% and 7% after 5 days and 10 days of marination respectively. The organoleptic and biochemical study of mustard marinated fish revealed the preservative effects of mustard paste and henceforth strongly recommends the use of mustard as a good preservative for the fish to be used for human consumption.   },
        keywords = {Mackerel, mustard paste, marination, natural preservative},
        month = {},
        }