2024, Vol. 4, Issue 1, Part A
Proximate composition and sensory quality of fish cutlets, made from pangasius fish (Pangasianodon hypophthalmus)
Author(s): Anil Kewat, Priti Mishra and Madhuri Sharma
Abstract: Catfish are the backbone of Indian freshwater aquaculture production after Indian Major Carp due to their high demand and easy culture system. Catfishes are liked by consumers due to the unique flavour which comes from fish fat. However, consumers demand the product to have fish but not have a fishy smell and bones as well. For this pangasius fish (Pangasianodon hypophthalmus), a catfish was selected. The meat was separated from the fish and cutlet was prepared using fish along with Indian spices. These cutlets were evaluated based on proximate composition and sensory quality. Scores for sensory parameters appearance, colour, taste, odour, and overall acceptability. Results of proximate composition and sensory quality showed that the cutlet was in an acceptable condition and good in taste.
Pages: 50-53 | Views: 123 | Downloads: 50
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How to cite this article:
Anil Kewat, Priti Mishra, Madhuri Sharma. Proximate composition and sensory quality of fish cutlets, made from pangasius fish (Pangasianodon hypophthalmus). Zool Entomol Lett 2024;4(1):50-53.
