Quality evaluation of a battered and breaded seafood product under chilled storage

dc.contributor.author	Hassan, F.
dc.contributor.author	Joshy, C.G.
dc.contributor.author	Mathew, S.
dc.date.accessioned	2014-06-16T06:32:11Z
dc.date.available	2014-06-16T06:32:11Z
dc.date.issued	2013
dc.description.abstract	The quality evaluation and shelf life studies were conducted for a novel battered and breaded snack product named as ‘Oyster pablano pepper fritter’ prepared from edible oyster (Crassostrea madrasensis) under chilled storage. The organoleptic, chemical and microbiological quality attributes were evaluated for the product both in Ready-to-Fry (RTF) and Ready-to-Eat (RTE) form under chilled storage. There was significant decrease in moisture and organoleptic scores on storage. The levels of other indices like TMA-N, TBA-N, pH, TBA value, FFA value and PV showed significant increasing trend on storage for both the RTF and RTE products. Sensory quality attributes of products decreased on storage and under chilled storage, RTF samples got spoiled on 10th day and RTE products on 14th day as indicated by sensory scores.	en_US
dc.identifier.citation	Fishery Technology 2013: 50 (2), 139-145	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/1762
dc.language.iso	en	en_US
dc.publisher	Society of Fisheries Technologists (India)	en_US
dc.subject	quality attributes	en_US
dc.subject	oyster	en_US
dc.subject	ready to eat	en_US
dc.subject	ready to fry	en_US
dc.subject	chilled storage	en_US
dc.title	Quality evaluation of a battered and breaded seafood product under chilled storage	en_US
dc.type	Article	en_US

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