Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts

Purpose: The Scomber japonicas (Chub mackerel) is one of the popular marine fish species used in canning industry yet production tail off cuts during process considered as a waste leaving significant loss to manufacturer. present study was focused on development ready eat paste using chub mackerel cuts.Research Method: Fish prepared three (03) different recipes. Minced were incorporated at 63.5, 51.1 and 61.1% with spices other ingredients added accordingly. To find best recipe for mackerel, physicochemical properties, definite sensory attributes, stability safety pastes examined.Findings: Recipe 03 minced had highest overall acceptability together maximum scores flavour, colour texture. Further, crude protein lowest fat percentage. pH all shown have reduction first 08 weeks nevertheless values within acceptable level. Lowest free fatty acid content also detected while peroxide value insignificant Moreover, Clostridium botulinum not which assured end product storage room temperature.Research Limitation: shelf life tested longer period.Originality/Value: Chub can be successfully produce value-added minimizing edible by-products.