author(s)
Monalisa Mishra, ST Sharangdher, RK Sadawarte, VV Viswasrao, SB Patange and G Kulkarni

abstract
The present study was carried out to evaluate the effect of ethanolic potato peel extracts (Solanum tuberosum) on the ice storage characteristics of mince of a species of lesser sardine (Sardinella fimbriata). The concentrations of extract were of 2.5 g/kg of mince and 5 g/kg of mince. The proximate composition of fish mince and also different parameters were analysed like biochemical (TMA-N, TVB-N, PV, FFA, Alpha amino nitrogen and pH), functional (Protein solubility and Water holding capacity) and sensory (Whiteness and other organoleptic characteristics). The biochemical characteristics were increased significantly (p<0.05) except pH (p>0.05) during ice storage. The functional parameters were decreased significantly throughout the storage period (p<0.05). The sensory characteristics of the fish mince were not significantly different (p>0.05). When both the species were compared, TVB-N and AAN showed significant changes between them (p<0.05) but PV did not showed any significant difference (p>0.05). The mince treated with 2.5g/kg of extract was analysed for 8 days in and proved to be the best treatment and the shelf life increased for 3 days as compared to control.