Preparation and storage of cutlet from low priced fish
Preparation and storage of cutlet from low priced fish
| dc.contributor.author | Joseph Jose | |
| dc.contributor.author | Perigreen, P.A. | |
| dc.contributor.author | Nirmala Thampuran | |
| dc.date.accessioned | 2017-10-07T07:06:33Z | |
| dc.date.available | 2017-10-07T07:06:33Z | |
| dc.date.issued | 1984 | |
| dc.description.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. | en_US |
| dc.identifier.citation | Fish Technol.21(1):70-74 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/2940 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologis(India) | en_US |
| dc.title | Preparation and storage of cutlet from low priced fish | en_US |
| dc.type | Article | en_US |
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