This study aimed at the assessment of the storage stability of extruded snacks prepared by incorporating fish mince in rice and maize. The fish-rice and fish-corn extruded snacks were prepared at optimized processing conditions, packed in high density polyethylene and were stored at ambient storage condition for 120 days. The extruded snacks were regularly evaluated at a 15 days’ interval for moisture content, water activity, free fatty acid content, hardness and overall acceptability during storage period. The results of this study revealed that moisture content, water activity and free fatty acid content increased during storage. Marginal decrease in the hardness and overall acceptability of stored extruded snacks was noticed. No detrimental changes have been noticed during the entire storage period and the products were found in acceptable quality limit after 120 days of storage at ambient conditions.

 

Keywords: Fish, Extruded snacks, Storage, Free fatty acids, Water activity