National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present investigation, we studied the biochemical changes in frozen stored cutlet blend (CB) prepared using meat recovered from filleting frame waste of Epinephelus chlorostigma. In addition, we prepared fried cutlet from the CB during the frozen storage and evaluated organoleptically. Total volatile basic nitrogen (TVB-N), tri-methyl amine nitrogen (TMA-N), peroxide value (PV), free fatty acids (FFA) and Thiobarbituric acid value (TBA) of cutlet blend increased significantly (P<0.05) during 120 days of frozen storage. The increase in biochemical parameters were within the prescribed limit for fish and fishery products intended for human consumption. Sensory attributes of fried cutlet such as appearance, color, taste, texture and flavor decreased gradually with increase in storage days. At the end of storage study, the overall acceptability score was 7.76 indicate that the fried cutlets were liked moderately to very much. Present study has demonstrated the effective utilization and suitability of meat recovered from filleting frame waste of Epinephelus chlorostigma for the preparation of value added products like fish cutlet. It can also be inferred from the results that Cutlet blend, an intermediate or ready to prepare products could be stored at frozen condition for 4 months with minimum but acceptable loss in eating quality.
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