Quality and storage stability of low acid Murrel (Channa striatus) fish pickle at room temperature

Low acid murrel meat pickle was prepared using deboned meat from marketable size murrel (700 + 59 g). The product was evaluated after an elapse of seven days on maturation for change in physico-chemical, microbiological and organoleptic properties at an interval of 15 days up to 60 days at 32 + 0.5 0 C. Results showed that pH and titratable acidity of the low acid pickle was 4.83 and 0.68, where as in control murrel pickle, these values were 4.68 and 0.74 respectively. After 60 days of storage period microbiological count and sensory quality traits did not show appreciable change and remained satisfactory throughout the storage period. Low acid pickles had significantly lower sourness and high overall acceptability compared to the control. Murrel pickle has the potential of becoming ready-to-eat, self stable, highly acceptable health food products of indigenous origin.