Preparation and storage of cutlet from low priced fish
Preparation and storage of cutlet from low priced fish
Date
1984
Authors
Joseph Jose
Perigreen, P.A.
Nirmala Thampuran
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologis(India)
Abstract
Cutlets have been prepared from the minces of lizard fish ( Saurida tumbil), threadfin
bream (Nemipterus japonicus), jew fish (Johnius dussumieri) and miscellaneous fish.
The storage characteristics of cutlet (both raw and flash fried) at 4°C, -8°C and -20°C
were studied. Cutlets prepared from the minced lizard fish showed the highest acceptability. Flash fried cutlets were found to be superior in quality compared to raw cutlets.
The raw cutlet had storage life of 6 days, 11 weeks and 19 weeks at 4°C,-8°C and -20oc
respectively and flash fried cutlets had a shelf life of22 weeks at-20°C.
Description
Keywords
Citation
Fish Technol.21(1):70-74