Abstract:
'Satar' is a popular ready-to-eat food which is grilled before being served. Left
over 'Satar' is frequently subjected to frozen and re-grilling. Storing the 'Satar' under
freezing condition has been common practice and it will affect the quality of this
product. This product may undergo undesirable changes during storage and such
deterioration may affect the quality of 'Satar'. The changes of partially cooked frozen
'Satar' during storage and re-grilling have never been studied. Initially, 'Satar' was
prepared under controlled environment by mixing the fish, onion, shallot, spices, sugar, salt
and shredded coconut together. The chemical analysis was conducted every two weeks
storage at -l 8
°
C. The moisture, carbohydrate, protein, lipid and ash contents of the
'Satar' were 66.89%, 5.39%, 11.71 %, 14.06% and 1.87%, respectively. In the present
study, the peroxide value of 'Satar' significantly increased from 9.23 to 12.75 mEq/kg
fat during frozen storage.
